Best Pork Banh Mi 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

PORK MEATBALL BANH MI

Pork Meatball Banh Mi image

I fell in love with banh mi, Vietnamese sandwiches, while living in New York, and they have been a favorite of mine ever since. The combination of the crusty baguette, crunchy pickled vegetables, fresh herbs, salty meat, and all of the sauces is a bright party of texture and flavor, and I cannot get enough. This version plops some juicy meatballs into the filling and they are dangerously good!

Provided by Molly Yeh

Categories main-dish

Time 45m

Yield 4 sandwiches

Number Of Ingredients 17

Ingredients

1/4 cup rice wine vinegar
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1/2 cup julienned carrot (2 inches long)
1/2 cup julienned daikon (2 inches long)
1 pound ground pork
1 tablespoon chopped fresh cilantro
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
1/4 teaspoon kosher salt
2 cloves garlic, grated
2 green onions, thinly sliced
1 tablespoon vegetable oil
2 French baguettes, cut into 4-inch pieces
Hoisin, sriracha and mayonnaise, for serving
4-inch-long thin slices seedless cucumber, fresh cilantro sprigs and jalapeno sliced on an angle, for topping

Steps:

For the pickled vegetables: Stir the vinegar, sugar, salt and 1/2 cup water together in a small bowl until the sugar and salt are dissolved. Add the carrots and daikon. Marinate until ready to serve.
For the pork meatballs: Mix the pork, cilantro, soy sauce, cornstarch, sugar, salt, garlic and green onion together in a large bowl. Scoop the meatball mixture into 12 golf-sized balls and roll. Heat the oil in a pan over medium heat and add the meatballs. Cook for 4 minutes. Flip and cook until completely cooked through, another 4 minutes.
For the bahn mi: Cut the pieces of baguette in half lengthwise and warm in a 375 degree F oven or on a skillet until slightly toasty. Spread hoisin on one side, sriracha and mayonnaise on the other. Add the cucumber slices, cilantro sprigs and jalapeno slices. Add 3 meatballs and the pickled vegetables. Serve.

PORK BANH MI

Pork Banh Mi image

Provided by Amy Pottinger

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 tablespoons crushed garlic
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons sriracha
2 tablespoons sugar
2 teaspoons salt
One 12-ounce bottle rice wine vinegar
2 pork chops, halved lengthwise, bone removed
1 tablespoon olive oil
1 tablespoon salt
1 tablespoon sugar
Pinch red pepper
6 to 8 radishes, julienned
4 jalapeños, thinly sliced
3 carrots, julienned
Mayonnaise, for the sauce
Sriracha, for the sauce
2 loaves French bread
English cucumber, thinly sliced, for topping

Steps:

For the pork: Combine the garlic, lime juice, fish sauce, soy sauce, sriracha, sugar, salt and 2 tablespoons vinegar in a bowl and mix well to combine. (Reserve the rest of the bottle of vinegar for the pickles, below.)
Pound out the pork chops using a meat tenderizer until they are 1/2 to 1 inch thick. Add the pork to the marinade and turn to fully coat. Marinade for 10 minutes, or up to 30 minutes.
Remove the pork from the marinade. Heat the olive oil in a cast-iron skillet over medium-high heat, then sear the pork chops for 3 to 4 minutes per side. Set aside to rest.
For the pickles: Put the salt, sugar, red pepper and the remainder of the bottle of vinegar in a saucepan. Heat until the mixture comes to a low boil, then add the radishes, jalapeños and carrots. Bring to a boil, then remove from the heat and drain.
To assemble: Combine the mayo and sriracha in a small bowl to taste. Halve the French bread and spread with the sriracha mayo on both the tops and bottoms. Top with the cucumbers. Slice the pork and lay the slices on the cucumbers. Top with the pickled vegetables and the other half of the French bread.