Banh Mi, the Vietnamese word “bread” It also is the name for an amazing sandwich. A short baguette with thin, crisp crust and soft, airy texture inside is split lengthwise and filled with various savory ingredients and typically served for breakfast or as a snack or street food.

This classic Vietnamese sandwich is a fusion of meats and vegetables. Native ingredients such as grilled pork, coriander (cilantro), cucumber, pickled carrots and pickled daikon radish are combined with condiments from French cuisine such as pate and mayonnaise.

Banh Mi – Classic Vietnamese Pork Sandwich

Banh Mi sandwiches are incredible! They showcase the Vietnamese cook's ability to modify French foods like pate and banquettes to create a dish that is distinctly Vietnamese. The breads' crunchy outside and soft insides make a beautiful bed for sweet & salty pork, savory pate, crisp pickled vegetables and bright, fresh garnishes like mint and cilantro. Sub rolls and baguettes are decent substitutes, but neither comes anywhere close to Vietnamese bahn mi rolls.

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Course: Breakfast, Brunch, Lunch, Snack

Cuisine: Southeast Asian, Vietnam

Prep Time: 30 minutes

Cook Time: 10 minutes

Marinate: 2 hours

Total Time: 2 hours 40 minutes

Servings:

Author: My Hungry Traveler

Equipment

Grill or Broiler
2 cup container with lid
Food processor for mincing, optional)

Ingredients

4 loaf 8-inch Vietnamese baguettes (or 1 long French baguette or Italian sub roll)
1 lb Thin boneless pork chops or chicken cutlets
4 oz Pate, thinly sliced (store bought)
4 tbsp Mayonnaise
Sriracha sauce

Pickled Vegetables

1 cup Warm water
¼ cup Sugar
½ tsp Salt
½ cup Rice vinegar (or distilled white vinegar)
1 large Carrot, peeled
1 medium Daikon radish (or ½ sweet onion, sliced thin)

Pork Marinade

1 stalk Lemongrass, top 6-inches, minced (or ¼ cup lemon juice)
3 tbsp Sugar
2 tbsp Fish sauce
1 tbsp Black pepper
1 small Sweet onion, peeled and minced
2 cloves Garlic, crushed and minced
1 tbsp Sesame oil
1 tbsp Oil
1 tbsp Kecap Manis (sweet soy sauce) or dark soy sauce

Garnish

1 Cucumber, seeded and sliced lengthwise
2 Scallion, sliced lengthwise into 2-inch sticks
2 Jalapenos, stems removed and sliced crossways
1 bunch Cilantro, thick bottom stems removed

US Customary – Metric

Instructions

Pickle Vegetables

In container, add hot water, sugar, salt, and vinegar. Cover and shake to dissolve sugar. Add grated carrot and daikon radish (or sliced onion). Let marinate at least 30 minutes before serving. Sealed container may be kept in the refrigerator for 2-3 weeks.

Marinate and Cook Pork

Combine all marinate ingredients with pork chops in a sealed plastic bag. Mix thoroughly and refrigerate for 2 hours or overnight. Heat a grill or Broiler. Remove pork from marinade, shaking to remove marinade from pork. Cook for 5 minutes on each side.

Assemble Sandwich

Slice baguette lengthwise. Spread mayonnaise on both sides. Squirt a little sriracha sauce over mayonnaise. Then, in order, spread pate on bottom half, lay on pork, and top with cucumber slices, marinated vegetables, scallion shreds, jalapeno slices, and some cilantro. Fold top over, cut in half, and serve.

Nutrition

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Name: Banh Mi - Classic Vietnamese Pork Sandwich
Prep time: 30 min
Cook time: 10 min
Total time: 160 min
Ingredients: 4 loaf 8-inch Vietnamese baguettes (or 1 long French baguette or Italian sub roll); 1 lb Thin boneless pork chops or chicken cutlets; 4 oz Pate, thinly sliced (store bought); 4 tbsp Mayonnaise; Sriracha sauce; 1 cup Warm water; ¼ cup Sugar; ½ tsp Salt; ½ cup Rice vinegar (or distilled white vinegar); 1 large Carrot, peeled; 1 medium Daikon radish (or ½ sweet onion, sliced thin); 1 stalk Lemongrass, top 6-inches, minced (or ¼ cup lemon juice); 3 tbsp Sugar; 2 tbsp Fish sauce; 1 tbsp Black pepper; 1 small Sweet onion, peeled and minced; 2 cloves Garlic, crushed and minced; 1 tbsp Sesame oil; 1 tbsp Oil; 1 tbsp Kecap Manis (sweet soy sauce) or dark soy sauce; 1 Cucumber, seeded and sliced lengthwise; 2 Scallion, sliced lengthwise into 2-inch sticks; 2 Jalapenos, stems removed and sliced crossways; 1 bunch Cilantro, thick bottom stems removed