Mexican Banh Mi

History & Origin

The Vietnamese banh mi is a fascinating example of how colonial history can transform into something extraordinary. During the French colonisation of Indochina in the 19th century, the Vietnamese adopted the French baguette and completely reinvented it, filling it with local ingredients: roast pork, pâté, pickled carrot and daikon, chiles and fresh herbs. The result was a sandwich now considered one of the world's best by numerous international food publications. When bringing this concept to Mexico, something equally magical occurs: carnitas — pork slow-cooked in its own fat until tender and crispy, a technique originating in Michoacán — replace the Vietnamese pork. Jalapeños pickled in white wine vinegar substitute the pickled daikon. Habanero sauce, that Yucatecan condiment of intense heat and floral aroma, provides the fire that in the original comes from fresh chiles. And cilantro, present in both cuisines albeit by different historical paths, unites the two worlds. In the UK, this fusion makes particular sense because both the Vietnamese and Mexican communities have enriched the urban gastronomy of London and other major cities. This Mexican Banh Mi is a tribute to that culinary diversity that enriches us all with its pickling techniques and contrasting textures between the crusty bread and the juicy filling.