This bánh mì recipe by Chef John features a warm, crisp French roll filled with roast pork, paté, and cool, crunchy vegetables for a tasty sandwich.
Preparation Time
25 mins
Cooking Time
10 mins
Total Time
35 mins
Calories
1263 Calories
Recipe Instructions
Step 1
Toss radish and carrot with seasoned rice vinegar in a bowl until well coated. Let sit until veggies become slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
Step 2
Place sliced pork, paté, pickled radish and carrot, cucumber, jalapeño, and cilantro leaves in warm roll. Cut in half to serve.
Step 3
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Step 4
Mix mayonnaise, hoisin sauce, and sriracha in a small bowl. Split French roll just enough so you can open it like a book. Pull out some of the bread from the top half to better accommodate the filling if desired. Spread the interior surfaces of roll liberally with mayonnaise mixture.
Step 5
Transfer roll, cut-side up, to the prepared baking sheet. Bake in the preheated oven until warm and crisp with slightly browned edges, about 7 minutes.
Ingredients
1 tablespoon seasoned rice vinegar
1 teaspoon sriracha hot sauce, or more to taste
1 teaspoon hoisin sauce, or 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
0.25 cup mayonnaise
0.25 cup cilantro leaves
0.25 cup julienned (2-inch matchsticks) daikon radish
