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Flavorful Vietnamese Bánh Mì with Lemongrass Pork Pâté

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A quick and easy homemade Vietnamese bánh mì sandwich featuring a fragrant lemongrass pork pâté, crunchy pickled vegetables, and fresh herbs for a perfect balance of flavors.

Ingredients

Scale
  • 1 lb ground pork (lean but not too dry)
  • 2 fresh lemongrass stalks, finely minced (tender white parts only)
  • 3 garlic cloves, minced
  • 2 shallots, finely chopped
  • 1 tbsp fish sauce
  • 1 tsp light soy sauce
  • 1/2 tsp ground black pepper
  • 1 large egg
  • 2 tbsp butter, softened
  • 1 French baguette (about 12 inches / 30 cm)
  • 1 cup pickled carrots and daikon (homemade or store-bought)
  • 1/2 cup fresh cucumber slices
  • A small bunch fresh cilantro leaves
  • 2 tbsp mayonnaise (Japanese mayo preferred)
  • Optional: sliced jalapeño to taste
  • For quick pickling: 1/2 cup rice vinegar, 1 tbsp sugar, 1/2 tsp salt

Instructions

  1. In a large bowl, combine ground pork, minced lemongrass, garlic, and shallots.
  2. Add fish sauce, light soy sauce, ground black pepper, egg, and softened butter. Mix gently but thoroughly until well combined and sticky, about 5 minutes.
  3. Preheat oven to 350°F (175°C). Transfer mixture to a greased loaf pan or baking dish, pressing evenly. Cover loosely with foil.
  4. Bake for 40–45 minutes until firm and cooked through (internal temp ~160°F / 71°C). Remove foil in last 10 minutes to brown top. Let cool before slicing thinly.
  5. While pâté bakes, julienne carrots and daikon (1/2 cup each). Mix rice vinegar, sugar, and salt until dissolved. Submerge veggies in brine and let sit at least 20 minutes at room temperature.
  6. Slice baguette lengthwise without cutting all the way through. Lightly toast or warm if desired.
  7. Slice cucumbers thinly and wash cilantro leaves. Slice jalapeños if using.
  8. Spread mayonnaise inside baguette. Layer with lemongrass pork pâté slices, pickled carrots and daikon, cucumber slices, cilantro, and jalapeño slices if desired.
  9. Close sandwich gently, slice into portions, and serve immediately.
  10. Store leftovers wrapped tightly in refrigerator for up to 2 days; reheat pâté gently before assembling fresh sandwiches.

Notes

Use tender white parts of lemongrass finely minced to avoid woody texture. Do not overmix pork to keep pâté tender. Cover pâté with foil while baking to prevent drying. Pickled vegetables are essential to balance richness. For a smoother pâté, pulse mixture lightly in a food processor before baking. Leftovers keep best if pâté and pickled veggies are stored separately. Variations include vegetarian pâté, gluten-free bread, and steaming pâté instead of baking.

Nutrition

Keywords: Vietnamese bánh mì, lemongrass pork pâté, homemade bánh mì, Vietnamese sandwich, pickled vegetables, lemongrass recipe, pork pâté sandwich

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