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Roasted Pork Banh Mi (Vietnamese Sandwich)

Rated as 4.88 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 18
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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...

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...

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 only made the sauce, as written, spread it on toast, and added thin pieces of the 5 spice pork from last night. Romaine lettuce was all the veggies I had to add to the sandwich but it sure was...

I never leave reviews, but had to rate this one! I couldn't find pate in our little town, but everything else was available. Even without the pate (which I will def add next time) it was phenome...

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.

Delicious! I used leftover pork chop and omitted the radish. Also cut back on mayonnaise to save calories.

Blend Chipotle to the Mayo and add blended habanero when pickling the dykon and carrots.