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There is a reason bánh mì stops people mid-bite. It is the contrast — the shatteringly crisp against the tender, the tangy against the rich, the fresh herbs against the savory meat. Every element has a job, and when they come together, it is one of the most satisfying things you can eat.

Chef Jean shows you how every single one of those elements is made from scratch.

This is a hands-on class from start to finish. You cook, you taste, you assemble, and you eat. Chef Jean walks you through each component with the precision of his classical training and the warmth of someone who genuinely loves this food.

What you will make:

Crispy-skin pork belly — the centerpiece. A fool-proof method for achieving skin that shatters on contact and meat that melts underneath it. Once you know this technique you will find reasons to make it far beyond bánh mì — rice bowls, noodle dishes, steamed bao.

Slow-cooked lemongrass chicken — shredded, fragrant, and built on hours of spice absorption. The lighter counterpart that makes the sandwich balanced rather than heavy.

Vietnamese pickled daikon and carrots — sweet, tangy, crisp. The element that cuts through the richness of the meats and makes the whole sandwich sing.

Bánh Mì sauce — a bold butter aioli with a soy foundation that ties every layer together.

The grand finale: you assemble your own sandwich, layered your way, and eat it right there at the table.

No experience needed. If you can follow Chef Jean's lead — and everyone can — you will leave knowing how to make one of the world's great sandwiches from the ground up.

Bring your wine. Bring someone worth cooking for.

Reserve your seat. This one fills fast.

If you are redeeming a gift certificate, please call or text us at 732-497-2698 to reserve your place. You can also email us at info@maricelskitchen.com