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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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.

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  • 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.

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.

Nutrition Facts

1263 calories; protein 54.2g; carbohydrates 91.3g; fat 75.9g; cholesterol 187.9mg; sodium 1994.4mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 5 stars
03/09/2016
This sandwich was strange in a very good way! Read More
(7)
28 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/09/2016
This sandwich was strange in a very good way! Read More
(7)
Rating: 5 stars
09/30/2018
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 the ingredients I cooked the pork at 375F for 20 minutes and let cool before slicing thinly. I did not have sriracha so I used Sunchang Gochujang Hot Pepper Paste and a bit of cayenne pepper to add a bit more spice to the mayo. I did not have rice vinegar so I substituted apple cider vinegar. I did not have pate so I didn't use it. My family and I loved it. Read More
(3)
Rating: 4 stars
01/11/2020
I love banh mi and this one is good. the pickled vegetables are a bit weak, next time I'll make a pickling brine instead of using the seasoned rice vinegar. absolutely loved the aoli. Read More
(2)
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Rating: 4 stars
09/06/2017
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 member assemble their own sandwich. The sandwiches had good flavor but were little bit dry unlike the Vietnamese sandwiches we get usually. Maybe I didn't put enough sauce or I drained the pickled veggies too much? Read More
(1)
Rating: 5 stars
05/14/2019
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! Just for grins and to lower the carbs from the bread I'm trying it next made with low carb tortillas. Read More
Rating: 5 stars
03/04/2019
Out of this World good!! Read More
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Rating: 5 stars
08/09/2018
This was soooo delicious! I just used ham lunchmeat and it was fan-stinkin'-tastic. Read More
Rating: 5 stars
03/11/2018
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 again for other things too not just this sandwich. Total dinner win and we will definitely make again. Read More
Rating: 5 stars
10/17/2019
Blend Chipotle to the Mayo and add blended habanero when pickling the dykon and carrots. Read More