Roasted Pork Bánh Mì
Roasted Pork Bánh Mì is a classic Vietnamese-inspired sandwich filled with juicy, aromatic roasted pork.The pork is marinated with garlic, fish sauce, soy sauce, honey, and warming spices.A crisp Vietnamese-style baguette provides the perfect crunchy exterior and soft interior.Pickled carrot and daikon add tangy freshness that balances the richness of the pork.Cilantro, cucumber, chili, and creamy mayonnaise complete the sandwich.This flavorful street-food-inspired recipe is perfect for lunch, dinner, picnics, or entertaining.
Ingredients
Pork Baguette Sandwich
- 1½ pounds (680 g) boneless pork shoulder or pork loin
- 3 cloves garlic, finely minced
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon neutral vegetable oil
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon grated fresh ginger
- ½ teaspoon freshly ground black pepper
For the Quick Pickled Vegetables
- 1 medium carrot, julienned
- 1 small daikon radish, julienned
- ½ cup rice vinegar
- 2 tablespoons sugar
- ½ teaspoon salt
For the Sandwiches
- 4 Vietnamese-style baguettes or small crisp baguettes
- ¼ cup mayonnaise
- 2 tablespoons pâté, optional
- 1 English cucumber, thinly sliced
- ½ cup fresh cilantro
- 1–2 fresh red chilies, thinly sliced
- 1 tablespoon soy sauce, optional
- Lime wedges, for serving
Instructions
Prepare the Pork
- Trim any excessive surface fat from the pork while leaving a small amount for flavor and moisture.Pat the pork dry with paper towels.Place it in a shallow dish or resealable bag.
Make the Marinade
- Combine the minced garlic, fish sauce, soy sauce, honey, brown sugar, vegetable oil, five-spice powder, ginger, black pepper, and sesame oil.Mix until well combined.
Marinate the Pork
- Pour the marinade over the pork.Massage the marinade into the meat so it is thoroughly coated.Cover and refrigerate for at least 2 hours. For deeper flavor, marinate for up to 8 hours.
Prepare the Pickled Vegetables
- Place the julienned carrot and daikon in a clean bowl or jar.Combine rice vinegar, water, sugar, and salt in another bowl.Stir until the sugar and salt dissolve.Pour the pickling liquid over the vegetables.Allow them to sit for at least 30 minutes.For stronger flavor, refrigerate them for several hours.
Roast the Pork
- Preheat the oven to 375°F (190°C).Place the marinated pork in a roasting pan or baking dish.Roast until the pork is cooked through and reaches a safe internal temperature appropriate for the cut.For pork loin, avoid overcooking because it can become dry. Pork shoulder can be cooked longer for greater tenderness.
Rest the Pork
- Remove the pork from the oven and allow it to rest for approximately 10–15 minutes.Resting allows the juices to redistribute and makes the meat easier to slice.
Slice the Pork
- Slice the roasted pork thinly against the grain.The slices should be thin enough to fit comfortably inside the baguette while remaining juicy and tender.
Build the Sandwich
- Layer the sliced roasted pork inside the baguette.Top with pickled carrot and daikon, cucumber slices, fresh cilantro, and sliced chili.Add a small splash of Maggi seasoning or soy sauce if desired.Finish with a squeeze of fresh lime juice.
Serve
- Serve the Roasted Pork Bánh Mì immediately while the bread is still crisp.Pair with fresh fruit, Vietnamese iced coffee, a light salad, or simply enjoy the sandwich on its own.
Notes
- Pork Cut: Pork shoulder provides richer flavor, while pork loin produces leaner slices.
- Marinating: A longer marinade creates deeper flavor, but even 2 hours works well.
- Baguette: Choose a light, crisp baguette rather than a dense, chewy loaf.
- Pickles: Quick pickled vegetables provide essential acidity and crunch.
- Mayonnaise: Use Vietnamese-style mayonnaise if available, or regular mayonnaise.
- Pâté: Pâté is traditional in many Bánh Mì variations but can be omitted.
- Chili: Add fresh chili according to your preferred level of heat.
- Serving: Assemble the sandwich shortly before eating so the bread stays crisp.