Banh Mi Thit
  • 1lb porkboneless (cutlet or belly)
  • 1lb daikon and carrotsmix 70:30
  • 2-4 Persian cucumber
  • 1-2 baguette
  • 4cloves garlicgrated
  • 4tbsp tamari or soy sauce
  • 2tbsp cooking winee.g. Marsala/ dry sherry/ white wine
  • 4-6tbsp agave syrupor honey or sugar
  • 2-8tbsp rice wine vinegar or white vinegar
  • oil
  • 1tsp sesame oil
  • 1tsp fish sauceor 1 tbsp anchovy paste
  • mayonnaise
  • some sprigs cilantro
  • jalapenos
Culinary Spice Kit
  • Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves
  1. Cut meat in 1-inch cubes.
  2. In a CONTAINER, mix garlic, tamari, cooking wine, 2 tbsp syrup, 1 tbsp oil.
  3. Optional add sesame oil, fish sauce.
  4. Stir in Banh Mi Spices.
  5. Add meat. Mix well.
  6. Let rest in the fridge for 2-24 hours. Stir halfway.
  1. Cut daikon and carrots into thin match-like strips or shred them.
  2. In a BOWL, add 1 cup water.
  3. Add to taste: 2-4 tbsp syrup, vinegar, 1-2 tbsp salt.
  4. Let rest in fridge 2-24 hours.
  1. Preheat OVEN to 390°F.
  2. Place meat on a baking sheet with parchment paper.
  3. Bake 30 minutes.
  4. Turn halfway and brush meat with the marinade.
  1. Cut cucumber in strips.
  2. Cut meat thinly.
Assemble your Banh mi thit
  1. Place meat in your baguette.
  2. Add cucumber and pickles.
  1. Spread mayonnaise on one half of the baguette. Top with cilantro leaves and/or sliced jalapenos.
  2. Enjoy!