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Our take on a classic Vietnamese street sandwich. The pâté, though optional, is highly recommended to take this sandwich up a notch. Pairs well with rosé all day!

14 Hands Winery


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine rice wine vinegar, 1 tablespoon sugar, and salt. Add the julienned carrot and radish and marinate for 30 minutes. Drain well.

  • Combine mayonnaise, sriracha, and hoisin. Mix well. Feel free to add more sriracha if you prefer a spicier sandwich.

  • Mix fish sauce and remaining 1 tablespoon sugar. Pour this over the pork and toss well.

  • Preheat an oven to 400 degrees F.

  • Split the rolls from the top, being sure not to cut them completely in half. Toast in the oven for 2 minutes, or until just crispy.

  • To assemble, spread some of the mayonnaise on one side of each bun. Spread the pâté on the other side. Divide the roast pork among the 12 buns. Top with cucumber slices, pickled vegetables, and cilantro.


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Nutrition Facts

429 calories; 23.6 g total fat; 97 mg cholesterol; 1461 mg sodium. 32.4 g carbohydrates; 23 g protein; Full Nutrition