Sandwiches
Traditional Pork Banh Mi
A flavorful Vietnamese sandwich that combines savory pork, rich pate, and fresh, crunchy pickled vegetables in a crispy baguette.
Watch it madeOld's Cool Kevmo · 2:57
Ingredients
- French baguette1
- Roast pork or pork roll, sliced150g
- Liver pate2 tbsp
- Mayonnaise1 tbsp
- Carrot, julienned1
- Daikon radish, julienned100g
- Cucumber, sliced lengthwise1/2
- Jalapeno, sliced1
- Fresh cilantro1/4 cup
- Soy sauce1 tsp
Method
- In a small bowl, mix the shredded carrots and daikon with vinegar and sugar. Let sit for at least 15 minutes to pickle.
- Slice the baguette lengthwise and toast lightly until warm and crisp.
- Spread pate on one side of the bread and mayonnaise on the other. Drizzle with soy sauce.
- Layer the sliced pork, pickled vegetables, cucumber spears, jalapeno slices, and fresh cilantro. Close the sandwich.
Common questions
Can I substitute the roast pork or pork roll in banh mi, and what works best if I don’t have either?
Yes. Thinly sliced leftover roast pork, pork tenderloin, char siu, or even good deli-style roasted pork work well. If you want a shortcut, shredded rotisserie chicken or lemongrass tofu can stand in, though the flavor will be different.
How long does it take to make the pickled carrots and daikon, and can I make them ahead?
The quick pickle needs at least 15 minutes, but 30 minutes to 2 hours gives better flavor. You can make it ahead and refrigerate for up to 1 week in a sealed container; the vegetables stay crisp.
What are the most common mistakes when making pork banh mi sandwiches?
The biggest mistakes are using bread that’s too soft, skipping the toast, overfilling the sandwich, and not draining the pickles enough. Also avoid too much soy sauce, which can make the sandwich salty and soggy fast.
How should I store leftover banh mi ingredients and assembled sandwiches?
Store the pork, pickled vegetables, herbs, and sauces separately in airtight containers. Assembled sandwiches get soggy quickly, so it’s best to build them right before eating. Refrigerated components are usually good for 3 to 4 days.
What’s the best way to serve banh mi so the bread stays crisp?
Toast the baguette lightly, then assemble just before serving. Keep the pickles relatively dry and use a thin layer of mayonnaise and pate. Serve immediately after filling, ideally with the sandwich wrapped loosely in paper for a classic feel.