Banh Mi

Name: Banh Mi
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 Baguette, airy and split lengthwise; 240 g Pork, thinly sliced; 60 g Pate, softened; 120 g Pickled carrot and daikon, drained; 8 g Cilantro, stems trimmed; 10 g Chili, thinly sliced; 30 g Mayonnaise; 2 g Salt; 1 g Black pepper, ground; 10 ml Olive oil

Banh Mi · ready in 27 min · 2 servings · 734 kcal per serving · easy · 10 ingredients

Banh Mi layers a shattering airy baguette with savory pork, silky pate, bright pickles, cilantro, chili, and creamy mayonnaise.

Prep: 15 min
Cook: 12 min
Total: 27 min
Serves: 2
kcal: 734
Difficulty: easy

Main dishes Quick (30 min or less)Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

1Baguette, airy and split lengthwise
240 gPork, thinly sliced
60 gPate, softened
120 gPickled carrot and daikon, drained
8 gCilantro, stems trimmed
10 gChili, thinly sliced
30 gMayonnaise
2 gSalt
1 gBlack pepper, ground
10 mlOlive oil

Equipment

stovetop, oven, cutting board, knife, skillet, tongs, small bowl, spoon, baking tray, instant read thermometer, serving plate

Instructions

Gather ingredients
Gather all ingredients, a cutting board, knife, skillet, tongs, small bowl, spoon, baking tray, and oven for quick assembly. · 5 min
What to look for: All ingredients are measured, sliced, and within reach.
Season pork
Season the sliced pork with salt and black pepper, then coat it with olive oil so the pieces cook quickly and stay juicy. · 3 min
What to look for: Pork slices are lightly glossy and evenly speckled with pepper.
Fry pork
Heat the skillet over medium heat, add the pork, and fry until browned at the edges and cooked through to 63°C / 145°F. · 8 min
When it is done: Check the thickest pork slice reaches 63°C / 145°F and shows no raw center.
Warm baguette
Warm the split baguette in a 204°C / 400°F oven until the crust feels crisp and the interior stays light and airy. · 4 min
What to look for: Baguette crust is crisp and the cut side is warm but not dry.
Spread fillings
Spread mayonnaise on both cut sides, then add a thin layer of pate so every bite has creamy richness against the crisp bread. · 3 min
What to look for: Both sides of the baguette have even creamy layers.
Fill baguette
Layer the hot pork into the baguette, then add pickled carrot and daikon, cilantro, and chili evenly from end to end. · 3 min
What to look for: Filling is balanced with pork, pickles, herbs, and chili visible in each half.
Serve fresh
Serve the banh mi at once while the baguette is crisp, the pork is warm, and the pickles taste bright and crunchy. · 1 min
What to look for: Sandwich looks full, crisp, and ready to eat by hand.

Nutrition (per serving)

kcal	734
Protein	39 g
Carbohydrates	69 g
of which sugars	10 g
Fat	32 g
of which saturated	8 g
Fibre	4 g
Sodium	1659 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs

Storage and reheating

Fridge: up to 1 days
Freezer: not recommended
Store components separately when possible. If assembled, eat cold from the fridge rather than reheating to protect the bread and herbs.

Ingredient substitutions

Baguette

Airy baguette: Use a light crisp baguette with an open crumb.

Pork

Pork shoulder: Slice very thinly so it cooks quickly and stays tender.

Pate

Pork pate: Choose a smooth pate that spreads easily on warm bread.

Pickled carrot and daikon

Pickled daikon and carrot: Keep the pickle well drained so the baguette stays crisp.

Olive oil

Butter: Use only if olive oil is unavailable because it adds dairy richness.