Build-Your-Own Bánh Mì Bar

Recipe details

Yield

6 people

Prep time

40 minutes

Cook time

25 minutes

Total time

50 minutes

Ingredients

• ½ cup rice vinegar (for pickles)
• ½ cup water (for pickles)
• 3 tablespoons granulated sugar (for pickles)
• 1½ teaspoons salt (for pickles)
• 3 medium carrots, peeled
• 1 small daikon radish, peeled
• ½ cup mayonnaise
• 2 tablespoons sriracha (adjust to taste)
• 1 teaspoon lime juice, freshly squeezed (for sriracha mayo)
• 14 ounces firm tofu, drained and pressed (vegetarian option)
• 8 ounces shiitake mushrooms, stemmed (vegetarian option)
• 3 tablespoons soy sauce (divided)
• 3 tablespoons neutral oil (vegetable or canola, divided)
• 1 pound pork tenderloin (meat option)
• 1 pound boneless skinless chicken thighs (meat option)
• 2 stalks lemongrass, bottom white part only (for chicken)
• 4 cloves garlic (for marinades)
• 2 tablespoons fish sauce (for marinades)
• 2 tablespoons brown sugar (for marinades)
• 3 whole Vietnamese baguettes (or French baguettes, each cut in half)
• 1 medium English cucumber
• 1 bunch fresh cilantro
• 2 medium jalapeños
• 2 whole lime (for serving)

Instructions

1. Combine ½ cup rice vinegar, ½ cup water, 3 tablespoons granulated sugar, and 1½ teaspoons salt in a small saucepan over medium heat. Whisk until the sugar and salt dissolve completely, about 2 minutes, then remove from heat and let cool.
2. Using a vegetable peeler or sharp knife, cut 3 medium carrots (peeled) and 1 small daikon radish (peeled) into thin matchsticks about 2–3 inches long and ⅛ inch thick.
3. Place the carrot and daikon matchsticks in a large mixing bowl, pour the cooled pickling liquid over them, and toss to coat. Set aside to pickle while you prep everything else, at least 15 minutes.
4. Mince 4 cloves garlic.
5. If using meat: Trim any silver skin from 1 pound pork tenderloin and cut into ½-inch-thick medallions. Place in a bowl with half the minced garlic (2 cloves garlic, minced), 1 tablespoon fish sauce, 1 tablespoon brown sugar, and 1 tablespoon neutral oil. Toss to coat and set aside.
6. If using meat: Remove the tough outer layers from 2 stalks lemongrass (bottom white part only) and mince the tender core finely.
7. If using meat: Cut 1 pound boneless skinless chicken thighs into bite-sized pieces. Place in a separate bowl with the minced lemongrass (2 stalks lemongrass, minced), the remaining minced garlic (2 cloves garlic, minced), 1 tablespoon fish sauce, 1 tablespoon brown sugar, and 1 tablespoon neutral oil. Toss to coat and set aside.
8. Whisk together ½ cup mayonnaise, 2 tablespoons sriracha, and 1 teaspoon lime juice (freshly squeezed) in a small bowl. Taste and adjust heat if needed. Transfer to a serving bowl.
9. Cut 14 ounces firm tofu (drained and pressed) into ½-inch-thick slabs, then cut each slab into triangles or rectangles.
10. Slice 8 ounces shiitake mushrooms (stemmed) into ¼-inch-thick strips.
11. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the tofu pieces in a single layer and cook undisturbed until golden and crisp on the bottom, about 4 minutes. Flip and cook the other side until golden, another 3 minutes. Drizzle with 1 tablespoon soy sauce, toss gently, and transfer to a serving platter.
12. In the same skillet (or wipe it out if you need to keep things separate), add another 1 tablespoon neutral oil over medium-high heat. Add the sliced mushrooms (8 ounces shiitake mushrooms, sliced) and cook, stirring occasionally, until browned and tender, about 5 minutes. Add 2 tablespoons soy sauce, toss to coat, and transfer to the same platter as the tofu or a separate one.
13. If cooking meat: Heat a separate large skillet over medium-high heat with no oil. Add the marinated pork medallions (1 pound pork tenderloin, marinated) in a single layer and cook undisturbed until caramelized and golden on the bottom, about 3 minutes. Flip and cook until just cooked through, another 2–3 minutes. Transfer to a separate serving platter and tent loosely with foil to keep warm.
14. If cooking meat: In the same skillet (no need to wipe), add the marinated chicken pieces (1 pound boneless skinless chicken thighs, marinated) and cook, stirring occasionally, until golden and cooked through, about 6–7 minutes. Transfer to the same platter as the pork or a separate one.
15. While the proteins cook, cut 1 medium English cucumber lengthwise into quarters, then cut each quarter into 3-inch spears.
16. Slice 2 medium jalapeños into thin rounds. Remove seeds if you want less heat.
17. Pick whole sprigs from 1 bunch fresh cilantro and place in a serving bowl.
18. Cut 2 whole limes into wedges for serving.
19. Split 3 whole Vietnamese baguettes (each cut in half) lengthwise without cutting all the way through, leaving a hinge. If the bread is soft, toast the cut sides in a dry skillet or under the broiler for 1–2 minutes until lightly crisp. Arrange on a serving board or platter.
20. Drain the pickled carrots and daikon and transfer to a serving bowl.
21. Arrange all components on the table: baguette sections, pickled vegetables, cucumber spears, cilantro, jalapeños, sriracha mayo, tofu, mushrooms, and any meat proteins on separate platters. Set out lime wedges. Let everyone build their own bánh mì by spreading mayo inside the bread, layering their choice of protein, pickles, cucumber, cilantro, and jalapeños, and finishing with a squeeze of lime.