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Dawn-Renée on 1.6.2011
My husband said, “These ROCK!! This is the best sandwich I’ve ever had!” Now really, for a white boy from MI, doesn’t that say it all? 
I made these with chicken and small shrimp because my husband isn’t a fan of pork. I sliced the cooked chicken *very* finely and was glad I did. I doubled the sauce and the pickling mixture and used a pound of meat. I’m not a big radish fan, but I kept them in; used red and daikon radish. I halved the sriracha because we are wimps. It’s the COMBINATION of all of these ingredients that makes this sandwich. By using a pound of meat, it made enough for an entire long baguette and a half.
Don’t be worried about buying more sriracha and fish sauce than you need. Both keep forever and a day and live in my beer fridge.
Thank you for this recipe. It’s going into our regular rotation.
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Dawn-Renée on 1.5.2011
My husband isn’t a pork fan. I wonder if I could use chicken for this….I’ve been wanting to try one of these ever since the Food Truck competition on Food Network!
Monica on 1.5.2011
Oh, yum. I LOVE Banh Mi. There’s a little shop on the U of MN campus that is my kryptonite.
lizzied on 1.5.2011
Yummmmmmm! There’a a great little Vietnamese sandwich shop down in Oklahoma City that gets their baguettes from the delicious French restaurant. I can’t wait to try this myself at home!