About this recipe

A beloved Vietnamese street sandwich packed with layers of savory pork, tangy pickled daikon and carrots, fresh cucumber, jalapeño, cilantro, and a rich, creamy spread — all tucked into a crispy, airy baguette. This home version is approachable, well-balanced, and deeply satisfying. The pickles can be made ahead, and the whole sandwich comes together in minutes once your components are ready.

Instructions

1. 1

   In a mixing bowl, whisk together the rice vinegar, warm water, granulated sugar, and kosher salt until the granulated sugar and kosher salt are fully dissolved.

2. 2

   Add the daikon radish peeled and carrots peeled matchsticks to the brine. Toss to coat, then let them sit at room temperature for at least 30 minutes, tossing occasionally. They should taste tangy and slightly softened but still have a pleasant crunch.

3. 3

   In a bowl, whisk together the soy sauce, fish sauce, oyster sauce, granulated sugar, garlic minced, sesame oil, and black pepper to make the marinade.

4. 4

   Add the sliced pork tenderloin thinly to the marinade and toss to coat. Let marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.

5. 5

   Heat a skillet over ^[medium-high heat] and add the neutral oil. Once shimmering, cook the pork tenderloin thinly slices in a single layer (in batches if needed) for 2–3 minutes per side, until caramelized and cooked through. The edges should have a little char. Transfer to a plate.

6. 6

   In a small bowl, stir together the mayonnaise and Maggi seasoning (if using). If using pâté, keep it separate for spreading directly onto the bread.

7. 7

   Preheat your oven to ![400°F]. Split the baguettes lengthwise and place them cut-side up on a baking sheet. Lightly butter the cut sides if desired. Toast in the oven for 4–5 minutes until the crust is crispy and the interior is warm but still soft.

8. 8

   Spread a generous layer of mayonnaise on the bottom half of each toasted baguette. If using pâté, spread a thin layer on the top half.

9. 9

   Layer the bottom half with the cooked pork tenderloin thinly slices, followed by a few English cucumber thinly sliced lengthwise slices, a generous pinch of drained pickled daikon radish peeled and carrots peeled, jalapenos thinly rounds, and a handful of fresh cilantro stems sprigs.

10. 10

    Press the top half of the baguette down firmly, slice in half if desired, and serve immediately while the bread is still crispy.