As an Amazon Associate I earn from qualifying purchases.

• 1/2 c rice vinegar (buy it on Amazon)
• 1/4 c white sugar
• 1/4 c water
• 1/4 c carrots, cut into matchsticks
• 1/4 c daikon radish, peeled and cut into matchsticks
• 1/4 c white onion, thinly sliced
• 1/2 t garlic powder
• 4 T butter, softened
• 1 12″ French baguette
• protein of choice, sliced thin and cooked thoroughly*
• 1/4 cucumber, thinly sliced
• 2 T cilantro leaves
• 1 jalapeno pepper, cut into thin medallions

In a saucepan over medium heat, combine the rice vinegar, sugar, and water. Bring the mixture to a boil, stirring until sugar has dissolved (about 1 minute). Remove from heat and allow to cool. Place the carrot, radish, and onion in a large bowl. Pour in cooled vinegar mixture and let it marinate at least 30 minutes.

In a small bowl, add the butter and garlic powder. Mix until thoroughly combined.

Slice a baguette open by cutting in half lengthwise. Gently remove the soft center of the bread, leaving a cavity for the fillings. Lightly toast baguette under the broiler, 2 to 3 minutes (optional).

Spread the garlic butter mixture on the inside of the baguette. Layer your protein of choice on the bottom half of the bread. Top with the cucumber, drained pickled vegetables, cilantro, and jalapeno. Cover with the top half of the baguette.

Cut into two 6-inch sandwiches to serve.

*Bánh mìs can be made with chicken, beef, or pork. You can also add an over-easy egg on top! My preference is pork loin, cut into thin medallions and seasoned with either the Vietnamese BBQ Spice Rub – 5 Spices (Classic Hà Nội) by Star Anise Foods (pictured above) or in the following marinade:

• 1/4 c fish sauce (buy it on Amazon)
• 1 T honey
• 2 T sugar
• 1 t freshly ground pepper
• 6 scallions (white and tender green parts only), thinly sliced
• 2 garlic cloves, thinly sliced