Vietnamese Pork Sandwich Banh Mi Thit Recipes

ROASTED PORK BANH MI (VIETNAMESE SANDWICH)

Roasted Pork Banh Mi (Vietnamese Sandwich) image

I'll never forget my first real bánh mì. I remember thinking to myself, this isn't just one of the best sandwiches I've ever had to eat, but one of the best things, period. Not only do we get amazing contrasts in flavor and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables makes this so much fun to eat.

Provided by Chef John

Categories World Cuisine Recipes Asian Vietnamese

Time 32m

Yield 1

Number Of Ingredients 12

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

Steps:

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.

Nutrition Facts : Calories 1263.1 calories, Carbohydrate 91.3 g, Cholesterol 187.9 mg, Fat 75.9 g, Fiber 6.8 g, Protein 54.2 g, SaturatedFat 17 g, Sodium 1994.4 mg, Sugar 9.5 g

VIETNAMESE PORK SANDWICH (BANH MI THIT)

Vietnamese Pork Sandwich (Banh Mi Thit) image

This has become one of my favorite sandwiches. Keep in mind that you can alter the quantities of the items on the sandwich any way you want. I usually cook the pork tenderloin immediately before making the sandwiches, but it can be done with leftover pork. Adapted from recipe in "Sunset Magazine".

Provided by Kirstin in the Couv

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon five-spice powder
1 tablespoon vegetable oil
1/4 cup shallot, chopped
1 garlic clove, minced
12 ounces ground lean pork
3 tablespoons soy sauce
1 1/2 teaspoons sugar
2 tablespoons red chili paste or 2 tablespoons asian red chili sauce
12 ounces pork tenderloin, cooked and thinly sliced
2 cups English cucumbers, thinly sliced
3 cups mesclun
1/2 cup fresh Thai basil
1/2 cup fried shallots (optional)
3 French baguettes, use light baguette with soft interior and thin crisp crust (8 oz ea.)

Steps:

In an 8- 10 inch sauté pan over medium/high heat, stir five spice until fragrant, about 30 seconds.
Stir in oil, shallots and garlic.
Add ground pork and stir often until meat is crumbly and no longer pink.
Add soy sauce, sugar and salt and pepper to taste; set aside.
Cut baguettes in half crosswise then split almost all the way through, leaving halves attached on one side.
Spread 1 tsp of chile paste on one cut side of each baguette section.
Spoon 1/6 of the warm ground pork mixture (including juices) over the chile paste.
Tuck 1/6 of the pork tenderloin slices evenly into each sandwich.
Place sandwiches on a sheet pan and bake at 375°F for about 5 minutes or until filling is warm and crust is crisp.
Remove from oven and fill each with 1/6 of the cucumbers, mesclun, basil and fried shallots.

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