Pork Banh Mi Sandwich

David Henson


I first saw these from a street vendor sandwich truck in chicago and looked for a good recipe and i tweeked it till the results are here! They of viatnamese Cuisine.

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1/4 c
distilled white vinegar
1/4 c
1/2 c
julienned carrots
1/2 c
julienned daikon radish
salt to taste


1 tsp
canola oil
2 Tbsp
finely chopped yellow onion
1 lb
ground pork
2 Tbsp
hoisin sauce
2 Tbsp
soy sauce
1 tsp
toasted sesame oil
1/2 tsp
chinese five-spice powder
1/4 tsp
onion powder
1/4 tsp
garlic powder
1/4 tsp
freshly ground black pepper, plus more to taste

Directions Step-By-Step

Make the slaw: Bring vinegar, sugar, and ½ cup water to a boil in a 2-qt. saucepan over high heat; transfer to a medium bowl. Stir in carrots, radish, and salt, and set the slaw aside for 30 minutes. Drain.
Make the seasoned pork: Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until soft, 2–3 minutes. Add pork, hoisin, 2 tsp. soy sauce, sesame oil, five-spice powder, onion and garlic powders, and pepper. Cook, stirring often, until browned, 5–6 minutes. Remove from heat and set aside.
you will also need:
4 10 inch baguettes
½ cup mayonnaise
Asian-style chile oil, to taste
½ cup cilantro sprigs
½ medium English cucumber, cut lengthwise into 4 thick slices
Heat oven to 400°. Place baguettes on a baking sheet and spread 1 tbsp. mayonnaise inside both halves. Bake until hot and slightly crisped, about 5 minutes. Remove from oven and divide seasoned pork evenly between baguettes, top each with 1 tsp. soy sauce, ¼ of the cilantro, and 1 cucumber slice. Season with more pepper and chile oil, and top with the slaw. Close sandwiches.

About this Recipe

Course/Dish: Pork, Sandwiches
Other Tag: Quick & Easy