Easy Banh Mi Recipe: My Secret to the Best Vietnamese Sandwich

Ingredients

• 1 cup (240 ml) water
• ½ cup (120 ml) white vinegar
• ¼ cup (50 g) granulated sugar
• 1 teaspoon kosher salt
• 1 medium carrot, peeled and julienned (approx. 1 cup)
• 1 medium daikon radish, peeled and julienned (approx. 1 cup)
• 1 pound (450g) pork shoulder, thinly sliced (about ¼ inch thick)
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon minced garlic
• 1 teaspoon ground black pepper
• 1 teaspoon sesame oil
• ½ cup (120 ml) mayonnaise
• 1-2 tablespoons Sriracha (depending on spice preference)
• 1 teaspoon lime juice
• 4 bánh mì baguettes (or crusty rolls, about 6 inches long)
• ½ cup fresh cilantro leaves
• ½ cup thinly sliced cucumber
• 2-3 jalapeños, thinly sliced (optional)
• Pâté (optional)