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An overhead view of two side-by-side banh mi sandwiches that are stuffed with cilantro, cold cuts, sliced pork roll, carrots, daikon, and pickled jalapeños.

Banh Mi Sandwich

Course: Sandwich
Cuisine: Vietnamese / French
Prep Time: 45 minutes
Cook Time: 15 minutes
Steaming and resting the cha lua: 1 hour 45 minutes
Total Time: 2 hours 45 minutes
Servings: 6 people
Calories: 454kcal
Author: Kris Longwell
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

Equipment

Ingredients

Do Ahead

For the Pickled Vegetables

  • ⅓ cup white vinegar
  • ⅓ cup sugar
  • 1 teaspoon Kosher salt to taste
  • ½ cup carrots julienned
  • ½ cup daikon radish julienned

For the Seasoned Pork

  • 1 tablespoon olive oil
  • 1 cup onion chopped
  • 1 lb pork ground
  • 2 teaspoon hoisin sauce
  • 2 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon 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 teaspoon Maggi seasoning or soy sauce
  • chile oil optional

Instructions

  • Make the Cha Lua (can be made up to 2 to 3 days in advance)
    1 loaf cha lua (Vietnamese Ham)

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 teaspoon 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 tablespoon 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 teaspoon hoisin sauce, 2 teaspoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon Sriracha sauce, 1 teaspoon Chinese five-spice powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon 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 teaspoon Maggi seasoning, chile oil
  • Add the top portion of each baguette.  Cut in half, if desired, and serve.

Video

Notes

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 ¼-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. 

Nutrition

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