Course: Sandwich
Cuisine: Vietnamese / French
Keyword: how to make a banh mi, Vietnamese recipe
Prep Time: 45 minutes minutes
Cook Time: 15 minutes minutes
Steaming and resting the cha lua: 1 hour hour 45 minutes minutes
Total Time: 2 hours hours 45 minutes minutes
Servings: 6 people
Calories: 454kcal
This Banh Mi sandwich is so loaded with flavor, it's unreal. Drawing from French and Vietnamese influences, this is one of our favorite sammys. Make the cha lua ahead of time...it's fun, and so worth it! The flavors complement each other perfectly here. Enjoy!
Print Recipe
For the Pickled Vegetables
- ⅓ cup white vinegar
- ⅓ cup sugar
- 1 tsp Kosher salt to taste
- ½ cup carrots julienned
- ½ cup daikon radish julienned
FOR THE SEASONED PORK
- 1 tbsp olive oil
- 1 cup onion chopped
- 1 lb pork ground
- 2 tsp hoisin sauce
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp Sriracha sauce
- 1 tsp Chinese five-spice powder
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp black pepper
For the Sandwich
- 4 Vietnamese baguettes or hoagie buns, split open
- 4.5 oz pork paté
- ¼ cup mayonnaise
- 1 cup cilantro sprigs
- 1 English cucumber cut lengthwise into thin slices
- 12 ¼-inch slices cha lua or bologna
- 12 slices salami
- 1 cup pickled jalapeños
- 4 tsp Maggi seasoning or soy sauce
- chile oil optional
Pickle the Carrots and Daikon
Bring the vinegar, sugar, salt, and ½ cup water to a boil in a medium saucepan over high heat.
⅓ cup white vinegar, ⅓ cup sugar, 1 tsp Kosher salt
Place the julienned carrots and daikon in a medium-sized heatproof bowl. Pour the vinegar mixture over the vegetables. Set aside for at least 30 minutes, then drain.
½ cup carrots, ½ cup daikon radish
Make the Seasoned Pork
Heat the oil in a large skillet over medium heat. Add onion and sauté until soft, about 4 minutes.
1 tbsp olive oil, 1 cup onion
Add the ground pork and cook until no longer pink. Spoon off excess grease, if desired.
1 lb pork
Stir in the hoisin, soy sauce, sesame oil, sriracha, five-spice powder, onion and garlic powders, and pepper. Cook, stirring often, for another 5 minutes. Remove from the heat and set aside.
2 tsp hoisin sauce, 2 tsp soy sauce, 1 tsp sesame oil, 1 tsp Sriracha sauce, 1 tsp Chinese five-spice powder, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp black pepper
Assemble the Sandwich
Liberally smear the pork paté over the inside bottom bun. Add a layer of mayonnaise over the paté.
4 Vietnamese baguettes, 4.5 oz pork paté, ¼ cup mayonnaise
Layer the banh mi components in the following order:
Cilantro, cucumber, carrots, daikon, seasoned pork, sliced cha lua, salami, a drizzle of Maggi (or soy), pickled jalapenos, and a drizzle of chili oil, if using.
1 cup cilantro sprigs, 1 English cucumber, 12 ¼-inch slices cha lua, 12 slices salami, 1 cup pickled jalapeños, 4 tsp Maggi seasoning, chile oil
Add the top portion of each baguette. Cut in half, if desired, and serve.
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The cha lua can be prepared up to 3 days in advance. Thick slices of bologna can be substituted. Ask your local deli (or deli at the supermarket) to slice 1/4-inch slices for you.
The seasoned pork and pickled vegetables can be made up to a day in advance.
If you can't find Vietnamese baguettes (soft French baguettes), then use soft hoagie or subway buns. Don't use a regular baguette or Italian loaf, they're too tough.
Leftover sandwiches can be wrapped in plastic wrap and stored in the fridge for up to 3 days. Let come to room temperature before serving.
Calories: 454kcal | Carbohydrates: 21g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 998mg | Potassium: 528mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2236IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg