Vietnamese Pork Ham Baguette Sandwich — Banh Mi Cha Lua
Saigon classic baguette stuffed with sliced cha lua Vietnamese pork ham, pork pate, and mayonnaise, layered with pickled carrot and daikon, cucumber spears, cilantro, and jalapeno, finished with a splash of Maggi seasoning.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel carrot and daikon, slice into matchsticks, toss with rice vinegar, sugar, and salt; let sit 10 minutes until softened and translucent. Slice cucumber into spears, jalapenos into rings. Have pate, mayonnaise, cha lua, cilantro, Maggi, fish sauce, and black pepper ready.
Toast
Split both baguettes lengthwise, lay cut-side down in a hot dry pan over medium heat for 90 seconds until warmed with light marks and crispy edges. Work in batches if necessary to avoid crowding.
Stuff
Spread pate on bottom half of each baguette, mayonnaise on top. Fan cha lua slices across, then layer drained pickled ribbons, cucumber, jalapeno, and cilantro until filling is firm and tightly cradled.
Finish and plate
Splash Maggi seasoning and fish sauce over filling on each sandwich, dust with black pepper, press top half down firmly. Slice diagonally on a board and serve while bread is shatteringly crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.