Banh Mi Thit Nguoi

History

While the bánh mì is already a Vietnamese icon, the thit nguoi (cold-cut) variation is considered the most traditional form, sold from street carts across Saigon and Hanoi since the 1950s. Layers of Vietnamese pork roll, head cheese and liver pâté are the backbone of this version, dressed with pickled daikon, carrot, cucumber, cilantro and chili on a light, crackling baguette.

Ingredients

• Vietnamese baguette
• Vietnamese pork roll (chả lụa)
• Head cheese (thịt nguội)
• Liver pâté
• Pickled daikon
• Pickled carrot
• Sliced cucumber
• Fresh cilantro
• Sliced jalapeño
• Soy sauce or Maggi seasoning
• Mayonnaise

How to Make

1. 1Slice the baguette lengthwise and toast lightly until the crust crackles.
2. 2Spread a thin layer of liver pâté on one side and mayonnaise on the other.
3. 3Layer slices of pork roll and head cheese along the length of the bread.
4. 4Top with pickled daikon and carrot, sliced cucumber, fresh cilantro and jalapeño.
5. 5Add a few drops of Maggi seasoning or soy sauce.
6. 6Press gently, slice in half and serve immediately.

Known for it

• Bánh Mì Huynh Hoa - Lê Thị Riêng26 Lê Thị Riêng, Bến Thành, Hồ Chí Minh, Vietnam