Pork Bahn Mi Sandwich

Our take on a classic Vietnamese street sandwich. The pâté, though optional, is highly recommended to take this sandwich up a notch. Pairs well with rosé all day!

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 429 Calories

Ingredients

• ¼ teaspoon salt
• 1 cup mayonnaise
• ½ cup rice wine vinegar
• 1 teaspoon hoisin sauce
• 1 cup chopped cilantro
• 2 tablespoons Sriracha sauce, or more to taste
• ½ cup fish sauce
• 2 tablespoons sugar, divided
• 4 ounces julienned carrot
• 4 ounces julienned daikon radish
• 1 ½ pounds thinly sliced cooked pork loin roast
• 12 7-inch French rolls
• 8 ounces pâté (Optional)
• 4 ounces thinly sliced cucumber

Recipe Instructions

Step 1

Combine rice wine vinegar, 1 tablespoon sugar, and salt. Add the julienned carrot and radish and marinate for 30 minutes. Drain well.

Step 2

Combine mayonnaise, sriracha, and hoisin. Mix well. Feel free to add more sriracha if you prefer a spicier sandwich.

Step 3

Mix fish sauce and remaining 1 tablespoon sugar. Pour this over the pork and toss well.

Step 4

Preheat an oven to 400 degrees F.

Step 5

Split the rolls from the top, being sure not to cut them completely in half. Toast in the oven for 2 minutes, or until just crispy.

Step 6

To assemble, spread some of the mayonnaise on one side of each bun. Spread the pâté on the other side. Divide the roast pork among the 12 buns. Top with cucumber slices, pickled vegetables, and cilantro.