Best 3 Vietnamese Pork Sandwich Recipes

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In the vibrant culinary landscape of Vietnam, the bánh mì, a delectable sandwich made with a crispy baguette, savory fillings, and a medley of fresh herbs, holds a special place. This beloved dish has transcended borders, captivating taste buds worldwide with its unique flavors and textures. If you're seeking to recreate this culinary delight in your own kitchen, you'll find an abundance of recipes claiming to offer the most authentic experience. However, navigating these options can be overwhelming, leaving you uncertain of where to begin. Let us guide you through the intricacies of Vietnamese pork sandwich preparation, providing insights into the essential ingredients, cooking techniques, and assembly methods to ensure a successful sandwich-making endeavor.

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE PORK SANDWICH



Vietnamese Pork Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h45m

Yield 6 sandwiches

Number Of Ingredients 22

2 cups white distilled vinegar
3 tablespoons sugar
2 tablespoons kosher salt
2 cups julienned daikon radish (cut into strips or run through a mandoline)
1 cup julienned carrots
1/2 English cucumber, partially peeled in sections to leave some skin on, cut into half moons
1 cup mayonnaise
1 to 2 tablespoons Sriracha
1/2 teaspoon toasted sesame oil
2 tablespoons vegetable oil
1 large yellow onion, 1/4-inch dice (about 2 cups)
1 heaping tablespoon peeled and finely grated ginger
8 cloves garlic, minced
2/3 cup chicken stock
1/2 cup fish sauce
1/2 cup hoisin sauce
1/2 teaspoon ground black pepper
2 pounds ground pork
Six 8-inch hoagie rolls
2 fresh jalapenos, halved and thinly sliced
1 cup fresh cilantro leaves
1/2 cup salted roasted peanuts, chopped

Steps:

  • For the pickled vegetables: Heat the vinegar, sugar and salt in a small pot until the sugar and salt are dissolved. Pour the hot vinegar mixture over the daikon, carrots and cucumbers. Let steep for at least an hour.
  • For the spicy mayonnaise: Mix the mayonnaise, Sriracha and sesame oil together. Adjust the heat by either adding more Sriracha or mayonnaise.
  • For the pork: Heat the canola oil in a straight-sided skillet over medium heat. Add the onions and cook until slightly softened, 4 to 6 minutes. Add the ginger and garlic and cook another 2 minutes. Add 1/2 cup of the pickling liquid from the pickled vegetables and cook until reduced by half, 1 to 2 minutes. Add the chicken stock, fish sauce, hoisin sauce and black pepper and stir to combine. Simmer until reduced slightly and thickened, 10 to 15 minutes. Add the ground pork, breaking up the meat with the back of a wooden spoon or spatula, and cook until the pork is cooked through, 6 to 8 minutes.
  • For the sandwich build: Preheat the oven to 350 degrees F. Heat the rolls for 5 minutes, to crisp the crust and soften the interior. Slice the rolls open, but keep them hinged. Schmear desired amount of spicy mayo on the bottom roll, place some pork on top of that, top with some pickled vegetables, fresh jalapenos, cilantro leaves, and finish with the chopped peanuts. Grab with two hands, eat whole and close your eyes while enjoying this first class ticket to Saigon.

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

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.

BANH MI THIT HOI AN (VIETNAMESE PORK SANDWICH)



Banh Mi Thit Hoi an (Vietnamese Pork Sandwich) image

This sandwich is from a restaurant in the town of Hoi An, a fishing village in Vietnam. Use baguettes that are 8 oz each and which are fresh.

Provided by Member 610488

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 teaspoon five-spice powder
1 tablespoon vegetable oil
1/4 cup shallot
1 garlic clove, minced
12 ounces ground lean pork
3 tablespoons soy sauce
1 1/2 teaspoons sugar
1/8 teaspoon salt
3 (8 ounce) French baguettes
2 tablespoons red chili paste
8 ounces pork loin or 8 ounces ham, thinly sliced
2 cups English cucumbers, thinly sliced
3 cups mixed salad greens, rinsed and crisped
1/2 cup Thai basil, rinsed and cut into 1 inch pieces
1 cup shallot, thinly sliced
2 tablespoons vegetable oil

Steps:

  • In a frying pan over medium-high heat, stir five spice powder until fragrant, about 30 seconds.
  • Stir in oil, shallots and garlic. Add ground pork and stir often, breaking apart with spoon, until meat is crumbly and no longer pink, about 15 minute.
  • Fried Shallots: In another frying pan, stirfry 1 cup shallots and 2 tbsp vegetable oil until crisp and golden, 6-10 minute Remove from pan and rest on absorbent paper.
  • Add soy sauce, sugar and salt to ground pork. Stir well and cook for two minutes.
  • Cut baguettes in half crosswise, then split lengthwise almost all the way through the loaf, leaving halves attached at one side.
  • Spread 1 tsp chili paste on bottom cut side of each baguette.
  • Spoon about 1/6 of the warm ground pork mixture, including juices, over chili paste. Tuck 1/6 of the pork slices evenly into each sandwich. Cover with 1/2 cup salad greens and 1/6 of the basil leaves. Top with thin layer of cucumber slices.
  • Serve immediately or wrap in plastic wrap and chill for lunches, picnics, etc.

Tips:

  • Choose high-quality pork shoulder for the best flavor and texture.
  • Marinate the pork for at least 30 minutes or overnight for even more flavor.
  • Cook the pork over medium-low heat to prevent it from drying out.
  • Use a meat thermometer to ensure that the pork is cooked to an internal temperature of 145°F (63°C).
  • Let the pork rest for 10-15 minutes before slicing to allow the juices to redistribute.
  • Use a variety of fresh herbs and vegetables to add flavor and texture to the sandwich.
  • If you don't have time to make your own pickled carrots and daikon, you can buy them pre-made at most Asian grocery stores.
  • Serve the sandwich on a crusty baguette or your favorite bread.

Conclusion:

The Vietnamese pork sandwich is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even breakfast. With its savory pork filling, fresh herbs, and pickled vegetables, this sandwich is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give the Vietnamese pork sandwich a try.

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