Master iconic Saigon Banh Mi with crispy warm baguette, fragrant lemongrass-marinated grilled pork, rich homemade egg mayonnaise, crunchy pickled daikon & carrot, cucumber, and cilantro.
Slice pork shoulder thinly. Mix minced lemongrass, 2 tbsp fish sauce, 1.5 tbsp palm sugar, 1 tbsp honey, 1 tbsp oyster sauce, five-spice powder, and garlic. Marinate pork for at least 45 minutes.
Julienne carrot and daikon, toss with salt, rinse, and pickle in equal parts rice vinegar and sugar. Slowly whisk neutral oil into egg yolks until smooth, thick egg aioli forms.
Thread marinated pork onto skewers or lay on a rack. Grill over glowing charcoal or air-fry at 190°C (375°F) for 12-15 minutes, brushing with honey-oil glaze for juicy caramelization.
Toast baguettes until golden and crispy. Slice open, spread egg aioli, layer hot grilled lemongrass pork, pickled daikon-carrot, fresh cucumber, cilantro sprigs, chili slices, and a dash of Maggi sauce.
Q: How to get authentic light crispy Vietnamese baguette crust?
A: Lightly mist water onto the baguette crust and bake at 180°C (350°F) for 2-3 minutes right before serving.
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