Roasted Pork Banh Mi (Vietnamese Sandwich)
Ingredients32 m servings 1263 cals
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
- Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
- Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
- Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
- Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 1263 calories; 75.9 g fat; 91.3 g carbohydrates; 54.2 g protein; 188 mg cholesterol; 1994 mg sodium. Full nutrition
ReviewsRead all reviews 6
Pretty good Banh Mi .. We don't eat pork so I used roasted lamb and skipped the pate. I spread the sauce on the rolls and toasted them, prep the veggies and sliced the lamb and had each family ...
We didn't use the pate, but that's the only change. We also used the Chef John Pan Roasted Pork recipe to prepare the meat. Both the pork and the sandwich were so good. We'll use the pork recipe...
This was very good. I kind of felt like there was a tiny bit too much of the mayo mixture, but other than that, very interesting flavors. I also used Chef Johns pan roasted 5 spice pork for the ...