QiMeal
Banh Mi Cha Lua
Banh Mi Cha Lua · ready in 16 min · 2 servings · 524 kcal per serving · easy · 8 ingredients
A crisp Vietnamese baguette filled with silky cha lua, bright pickles, cucumber, cilantro, chili, and a creamy swipe of mayonnaise.
- Prep
- 13 min
- Cook
- 3 min
- Total
- 16 min
- Serves
- 2
- kcal
- 524
- Difficulty
- easy
Ingredients · 2 servings
- 200 gBaguette, split lengthwise
- 160 gCha lua pork roll, thinly sliced
- 100 gPickled carrot and daikon, drained
- 80 gCucumber, sliced
- 8 gCilantro, trimmed
- 10 gChili, thinly sliced (optional)
- 30 gMayonnaise
- 1 gBlack pepper, ground (optional)
Equipment
stovetop, cutting board, serrated knife, small bowl, spoon, skillet, tongs
Instructions
- Gather Ingredients
Gather and measure all ingredients, then set out a cutting board, serrated knife, small bowl, spoon, skillet, and tongs. · 3 min
What to look for: Ingredients are measured and tools are within reach.
- Prepare Filling
Slice the baguette lengthwise without cutting fully through, slice the cha lua thinly, and cut cucumber and chili into slim pieces. · 4 min
What to look for: Baguette opens like a hinge and fillings are evenly sliced.
- Toast Baguette
Heat a dry skillet over medium heat, then toast the opened baguette cut sides until crisp at the edges and warm inside. · 3 min
What to look for: Cut sides look lightly crisp with a warm crumb.
- Spread Mayonnaise
Spread mayonnaise evenly inside the warm baguette and sprinkle black pepper over the creamy layer for a simple banh mi base. · 1 min
What to look for: Interior has a thin, even creamy coating.
- Layer Pork Roll
Arrange cha lua slices along the baguette, slightly overlapping them so every bite has the springy pork roll texture. · 2 min
What to look for: Pork roll covers the length of the bread in an even layer.
- Add Vegetables
Add pickled carrot and daikon, cucumber, cilantro, and chili, keeping the pickles drained so the bread stays crisp. · 2 min
What to look for: Fresh herbs and vegetables sit loosely over the pork roll.
- Serve Sandwich
Close the baguette gently, press just enough to hold the filling, cut into 2 portions, and serve while the bread is warm. · 1 min
What to look for: Sandwich holds together with visible pickles, herbs, and pork roll.
Nutrition (per serving)
| kcal | 524 |
|---|---|
| Protein | 22 g |
| Carbohydrates | 69 g |
| of which sugars | 10 g |
| Fat | 18 g |
| of which saturated | 4 g |
| Fibre | 4 g |
| Sodium | 1637 mg |
Nutri-ScoreC
Allergens
Contains: gluten, eggs
Storage and reheating
- Fridge: up to 1 days
- Freezer: not recommended
- Serve chilled or at room temperature; reheating is not recommended because the vegetables soften and the mayonnaise can split.
Ingredient substitutions
Pickled carrot and daikon
- Cucumber: Adds crunch but lacks the sweet sour pickle character.
Cucumber
- Pickled carrot and daikon: Keeps the sandwich crisp with a brighter pickled taste.
Chili
- Black pepper: Gives gentle heat without the fresh chili bite.
Mayonnaise
- Butter: Gives a richer spread with less tang.
Black pepper
- Chili: Adds fresh heat instead of a warm peppery note.
