Vietnamese Sandwich – Bánh Mì

I have to say that this recipe is more like assembly instructions rather than a recipe, because it’s really just a sandwich. The amounts above are all approximate. I’ve also left out the pâté that is traditionally mixed with the mayonnaise, just because I have a difficult time finding it at our market.

You can use a variety of types or meats. We prefer pork and use what ever is on sale, usually chops or loin. A marinade can be used for the pork prior to grilling, but it really isn’t necessary. Just don’t let the meat get too dry when grilling.

View my blog for pics of the assembly process. It’s really easy and so, so yummy even to the kiddos!

Marinate pork if desired, and grill. Slice into approximately 1/2″ slices across the grain.

Slice French sandwich rolls (also known as bánh mì) in half lengthwise. Hollow out some of the bread, making a trough inside. This makes it easier to eat and make. (Optional: toast the bread open-faced in a toaster oven or broiler till just slightly crispy.)

Generously spread mayonnaise on both sides of the roll. Drizzle lightly with soy sauce.

Layer the following ingredients on the bottom of the roll:

pork slices
Vietnamese sweetened Chili Sauce
marinated carrot/daikon shreds
cucumber slices
cilantro
freshly ground pepper
jalapeño slices (optional, but try it! You’ll like it!)

Slice and enjoy. Half a sandwich roll is usually a good portion size.

The pickled carrot-daikon can be easily purchased pre-made in the produce section of your local Asian market, and I think it’s better than I can make because the slices are much smaller. But if you REALLY want to make your own, then simply combine the pickling marinade ingredients (salt, sugar, vinegar, water) and stir to dissolve the sugar. Add the sliced carrots and daikon and let marinate for at least 1 hour.