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Roasted Pork Banh Mi (Vietnamese Sandwich)
September 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.