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Pork Bahn Mi Sandwich


4 oz. julienned carrot
4 oz. julienned Daikon radish
4 oz. thin-sliced cucumber
½ cup rice wine vinegar
1 Tbsp. sugar
¼ tsp. salt
1 cup mayonnaise
2 Tbsp. sriracha sauce
1 tsp. hoisin sauce
24 oz. thin-sliced roast pork loin
½ cup fish sauce
1 Tbsp. sugar
8 oz. pate’
12 - 7-inch French roll or soft baguette
1 cup chopped cilantro

  1. Combine the rice wine vinegar, 1 tbsp sugar, and salt. Add the julienned carrot and radish and marinate for 30 minutes. Drain well.
  2. Combine mayonnaise, sriracha, and hoisin. Mix well. Feel free to add more sriracha if you prefer a spicier sandwich.
  3. Mix the fish sauce and the other 1 tbsp of sugar. Pour this over the pork and toss well.
  4. Preheat an oven to 400 degrees.
  5. Split the rolls from the top, being sure not to cut them completely in half. These need to be left together. Toast in the oven for 2 minutes, or until just crispy.
  6. To assemble, spread some of the mayonnaise on one side of the bun. On the other side spread the pate’. Divide the roast pork amongst the 12 buns. Top with the cucumber slices, pickled vegetables, and cilantro.