Roasted Pork Banh Mi (Vietnamese Sandwich)
Ingredients32 m servings 1263
- 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 91.3 54.2 188 1994 Full nutrition
ReviewsRead all reviews 10
I made this with homemade submarine size baguettes. I split a pork tenderloin lengthwise and marinated overnight with char siu marinade from the Asian store. While I was prepping the rest of t...
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 ...
This was soooo delicious! I just used ham lunchmeat, and it was fan-stinkin'-tastic.
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...