Easy Vietnamese Sandwich Recipe

This easy Vietnamese sandwich recipe teaches you how to make banh mi at home. These sandwiches are traditionally made with baguette, slaw, pork, and pate. However, once you have the basic recipe and technique down, the variations are endless. Whether you stay with the tried-and-true pork or branch out to chicken and beef, Vietnamese sandwiches are great for breakfast, lunch, or anytime you want a variation on the usual sub.

Ingredients

Slaw

• 3 cups daikon radish, cut into matchsticks
• 3 cups carrot, cut into matchsticks
• 1/4 cup sugar
• 1/4 cup distilled white vinegar
• Kosher salt
• 1/2 cup water

Seasoned Pork

• 6 ounces ground pork
• 1 tablespoon roast pork seasoning
• 1 teaspoon vegetable oil
• 1 tablespoon finely chopped onion
• Pinch black pepper
• Pinch garlic powder

Sandwich Assembly

• 4 baguettes, with some of the soft center removed
• Mayonnaise
• 10 ounces pork pate
• 1/4 medium English cucumber, sliced lengthwise
• Fresh cilantro sprigs
• Jalapenos (optional)

Directions

1. Preheat oven to 400 degrees.
2. Make the slaw. In a small saucepan, bring the water, sugar, and vinegar to a boil. Transfer the mixture to a bowl and let it cool. Add in the radish and carrot, season with salt, and mix well. Let marinate for 30 minutes, up to overnight, in the refrigerator.
3. Make the pork filling. Heat the oil in a saucepan. Add the onion and cook until soft. Add the pork, pork seasoning, pepper, and garlic powder. Cook for 2-3 minutes, until just cooked through. stirring constantly. Set aside in a foil-covered dish or pan.
4. Assemble the sandwiches. Slice the baguettes and remove enough of the bottom inside that the filling will nest inside. Slather both sides of the baguette with mayonnaise. Heat the baguettes for about 5 minutes, until they are hot and crusty. Crumble a few tablespoons of pate onto the bottom of the baguette. Top with seasoned pork, cucumber slices, slaw, cilantro leaves, and jalapenos.