Banh Mi

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Quick-pickle julienned carrot and daikon with vinegar, sugar and salt.

3. 3

   Warm the baguettes until crisp and split without cutting through.

4. 4

   Spread pâté inside and layer with sliced pork.

5. 5

   Drain pickles well and add with cucumber, coriander and chilli.

6. 6

   Serve immediately while the bread is crisp. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.