Crispy Pork Bahn Mi Sandwiches

Description

Thin strips of cooked pork loin are glazed with hoisin and sriracha then layered on baguettes with pickled carrots, cucumber, jalapeños, and cilantro mayo. The Vietnamese favorite delivers crunchy, tangy, spicy contrast using up leftover pork efficiently. Prep and assembly take about 15 minutes.

Cultural Background

Banh mi sandwiches originated in Vietnam during the French colonial period in the late 19th and early 20th centuries when French baguettes were introduced and adapted with local Vietnamese ingredients and flavors. Street food vendors popularized the fusion style combining crusty bread with pickled vegetables, fresh herbs, and proteins like pork. The dish evolved into a national favorite reflecting Vietnam's culinary history of blending European and Southeast Asian traditions.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 5 minutes
TOTAL TIME: 20 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

• 1 pound cooked pork loin, thinly sliced into strips
• 3 tablespoons hoisin sauce
• 1 tablespoon sriracha sauce, or to taste
• 1 teaspoon neutral oil such as vegetable or canola
• 4 small Vietnamese-style baguettes or crusty French sandwich rolls
• 1/2 cup mayonnaise
• 2 tablespoons fresh cilantro, finely chopped
• 2 medium carrots, peeled and julienned into thin matchsticks
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 English cucumber, thinly sliced into rounds or spears
• 2-4 fresh jalapeños, thinly sliced
• Fresh cilantro sprigs for garnish

Instructions

1. In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved, then add the julienned carrots and toss to coat; let sit for 10 minutes to quick-pickle while preparing other components, then drain excess liquid.
2. In another small bowl, mix the mayonnaise with the finely chopped cilantro to create the cilantro mayo; set aside.
3. Heat a large skillet over medium-high heat and add the neutral oil; add the thinly sliced cooked pork loin strips and cook for 2 minutes, stirring occasionally, until lightly crisped at the edges.
4. Reduce heat to medium, add the hoisin sauce and sriracha to the skillet with the pork, and stir gently for 1-2 minutes until the pork strips are evenly glazed and heated through; remove from heat.
5. Slice each baguette or roll lengthwise, being careful not to cut all the way through; spread the cilantro mayo generously on both cut sides of each roll.
6. Layer the glazed pork strips evenly onto the bottom half of each roll, followed by drained pickled carrots, cucumber slices, jalapeño slices, and fresh cilantro sprigs.
7. Close the sandwiches gently, press lightly to compact, and serve immediately while the pork is warm and the vegetables are crisp.

Tips

- For extra crispiness on the leftover pork, broil the glazed strips on a baking sheet for 1-2 minutes after skillet glazing, watching closely to avoid burning.
- Avoid over-soaking the pickled carrots; drain well to prevent soggy bread.
- Substitute the cooked pork loin with leftover roasted chicken or tofu for a variation, adjusting glaze seasoning as needed.

Nutrition

Calories: 480
Protein: 28g
Carbs: 52g
Fat: 18g

Tags

Meat dish, Pork