For this easy Vietnamese pork banh mi sandwich, we’re kicking up the flavor profile and heat for one delicious meal in a French roll.
- 1 cup julienned (2-inch matchsticks) daikon radish
- 3/4 cup julienned (2-inch matchsticks) carrots
- 1/4 cup seasoned rice vinegar
- 1 cup mayonnaise
- 1 tablespoon and 1 teaspoon hoisin sauce, or to taste
- 1 tablespoon and 1-1/4 teaspoons sriracha hot sauce, or more to taste
- 4 crusty French sandwich roll
- 1 pound cooked pork roast, thinly sliced
- 1/2 pound smooth pate, thinly sliced
- 24 thin spears English cucumber, diced
- 24 thin slices jalapeno pepper, or more to taste
- 1 cup cilantro leaves
- Preheat oven to 400 degrees Fahrenheit. 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, about 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 5 minutes.
- Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.
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OTHER FOOD SUGGESTIONS
- Delicious Grilled Cheese and Chipotle Sandwich
- Southwest Lamb Burger with Tomato-Mango Ketchup
- Fried Catfish Po’ Boy Sandwich with Remoulade Sauce
- Gourmet Greek Lamb Burgers
If you’re in the need of a cocktail for either this bite or any other plates in front of you, try this amazing “Dune Buggy” cocktail.