A bánh mì is Vietnamese baguette sandwich filled with meat and vegetables---pork, cilantro, cucumbers, pickled carrots and daikon---and often dressed with condiments including pâté, red chili, and mayonnaise. The baguette first made its way to Vietnam via French occupation in the mid-19th Century, after which the bánh mì originated as a Saigon street food in the 1950s. Its bread dough includes rice flour (originally intended as a substitute for more expensive wheat flour), which results in its fluffy center.

More about the politics of the bánh mì from The Politics of Cuisine on Instagram.

The recipe is from here.

4 to 6 Vietnamese baguettes – the fresher the better
1 to 1.5 lb homemade pork belly or 1 to 1.5 lb grilled pork
2-3 crunchy cucumbers (Persian cucumbers are ideal)
Vietnamese pate (optional)
Homemade Vietnamese pickles / Đồ chua – as much as you'd like
1 medium yellow onion thinly sliced (optional)
8 to 12 sprigs cilantro
Maggi or soy sauce to taste
1 to 2 medium jalapeños thinly sliced
freshly ground black pepper to taste

Toast baguettes to warm, but not so crispy that they fall apart when you split them.
Wash all the veggies and slice to prep.

Slicing with a mandoline will keep everything uniform.
Cut baguettes in half but leave the back part uncut so the loaf stays intact.
Add mayo and/or pate to the bottom.

Layer the meat and veggies.
Add a few shakes of Maggi or soy sauce, and a few grinds of pepper to taste.