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Roasted Pork Banh Mi (Vietnamese Sandwich)

Rated as 4.9 out of 5 Stars

"I'll never forget my first real bánh mì. I remember thinking to myself, this isn't just one of the best sandwiches I've ever had to eat, but one of the best things, period. Not only do we get amazing contrasts in flavor and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables makes this so much fun to eat."
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32 m servings 1263
Original recipe yields 1 servings (1 sandwich)


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  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. 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.
  3. Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
  4. 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.
  5. 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.
  6. Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.


  • Cook's Note:
  • For the pickled carrots and daikon, if using regular vinegar instead of the seasoned rice vinegar, add a pinch of salt and pepper.
  • Try this Pan-Roasted 5-Spice Pork Loin recipe and use leftovers in your banh mi sandwiches.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 1263 calories; 75.9 91.3 54.2 188 1994 Full nutrition

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Read all reviews 13
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This sandwich was strange in a very good way!

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 ...

I followed this recipe as close as possible. First time I did not have pate so that was the only thing left out. Second time, still no pate but I used some onions and Jicama in the marinaded...

Excellent! I love banh mi and now I know how to make them. I followed the recipe exactly, even using Chef John's "Pan-Roasted 5 Spice Pork Loin" recipe to get the full effect. Thanks Chef John! ...

Omg! This was amazing! We doubled the recipe and made our own Chinese 5 spice but substituted the anise for ground ginger. Pork was marinated perfectly! I also made chef Johns sandwich rolls fro...

Out of this World good!!

This was soooo delicious! I just used ham lunchmeat, and it was fan-stinkin'-tastic.

I really liked he recipe and how tasty and easy it was to make!