Sandwiches called banh m are wonderful. I will always remember my very first authentic banh m. This isn’t just one of the nicest sandwiches I’ve ever eaten; it’s one of the best things ever, I remember thinking to myself. This food is so much fun to eat because of the incredible temperature contrast between the crisp, warm, meat-filled roll and the cool, crunchy vegetables in addition to the amazing flavor and sensory contrasts.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 1 |
| Yield: | 1 sandwich |
Ingredients
- ¼ cup julienned (2-inch matchsticks) daikon radish
- ¼ cup julienned (2-inch matchsticks) carrots
- 1 tablespoon seasoned rice vinegar
- ¼ cup mayonnaise
- 1 teaspoon hoisin sauce, or to taste
- 1 teaspoon sriracha hot sauce, or more to taste
- 1 crusty French sandwich roll
- 4 ounces cooked pork roast, thinly sliced
- 2 ounces smooth pate, thinly sliced
- 6 thin spears English cucumber, diced
- 6 thin slices jalapeno pepper, or more to taste
- ¼ cup cilantro leaves
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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- Toss radish and carrot with seasoned rice vinegar in a bowl until well coated. Let sit until veggies become slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
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- Mix mayonnaise, hoisin sauce, and sriracha in a small bowl. Split French roll just enough so you can open it like a book. Pull out some of the bread from the top half to better accommodate the filling if desired. Spread the interior surfaces of roll liberally with mayonnaise mixture.
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- Transfer roll, cut-side up, to the prepared baking sheet. Bake in the preheated oven until warm and crisp with slightly browned edges, about 7 minutes.
- Place sliced pork, paté, pickled radish and carrot, cucumber, jalapeño, and cilantro leaves in warm roll. Cut in half to serve.
- For the pickled carrots and daikon, add a pinch of salt and pepper if using regular vinegar instead of seasoned rice vinegar.
- Try this
- recipe and use leftovers in your bánh mì sandwiches.
Nutrition Facts
| Calories | 1263 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 188 mg |
| Dietary Fiber | 7 g |
| Protein | 54 g |
| Saturated Fat | 17 g |
| Sodium | 1994 mg |
| Sugars | 10 g |
| Fat | 76 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Omitted the pate, added red cabbage and used radishes as they were readily available. My family loved it! Used buns from Sams Club. Just perfect! Thanks for the inspiration. Great flavors!
My family’s FAVORITE! I make a large pork loin roast and then cut it up into meal sized portions and freeze. When we are in the mood (about once a month) I just pull one out and slice while still half frozen and put the meat on the bread after toasting and pop it back in for a minute or two to warm up. Fast and easy and very delicious!
Very good. I ended up adding a lot more hoisin and sriracha to the mayo than called for (it did say to taste I guess lol). Also omitted the paté
Our family of 4 all enjoyed these sandwiches. Followed the recipe exactly. Roasted the pork tenderloin in the crock pot with Banh Mi marinade ingredients from a sandwich website. Easy and delicious — we all agreed to make the recipe again.
One of my family’s favorite meals. We make at least once a month. I use a quick pickle recipe for carrots and radishes. It’s spicy, cool, savory, crunchy, sour and sweet all in one.
Great recipe, the sauce is amazing. Goes great with Chef John’s sandwich rolls.
These sandwiches are truly incredible. The texture, taste, everything about them is totally delicious. I made the recipe as written and included the pate. Chef John knows his stuff!
Delicious, even my picky husband enjoyed. I used a leftover pork tenderloin.
pretty good
I did this in a minimal way: I made the sauce, browned the bread with the sauce on it, used slices of yesterday’s 5 spice pork loin, and slices of cucumber. It was so delicious!
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 phenomenal. Watch the video, even if just for the comedy. My picky husband said to add it to the rotation. This is gonna be a passed down recipe for our fam for sure!
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.
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 salad. Yum. I will commit that form of the recipe to memory. Great either way however. Can’t wait to try it with pate too.
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.
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 from scratch. Would highly recommend if you have the time. If not a regular French roll would work. Don’t forget to
Out of this World good!!
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.
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!