Roasted Pork Bánh Mí Vietnamese Sandwich

PUBLISHED ON: 01.10.2024

This is a story about a Vietnamese Bánh Mi sandwich and the powerful language of food.

Working the holiday rush on your feet is exhausting. A perpetual cycle of work, sleep, and repeat.  You join the chorus of your co-workers each morning willing your tired bodies with good coffee, and a personally selected dance song from the Spotify playlist to get the blood moving before the doors open.

A petite energetic woman who could run circles around us joined our team for the holiday season. Food was her love language. She brought a simple meal each working day to nourish us during the hectic pace of the season.  I am almost embarrassed about how giddy I was at the prospect of lunch time.

The meal that made the lasting impression on me was her roasted pork Bánh Mì sandwiches on a fresh French style baguette, stuffed with bulging food treasures. The sandwich is simple and fresh, full of salty, sweet, savory, and aromatic flavors.

I have returned to this sandwich over and over in my head and decided to try my hand at a preparing it for a late afternoon meal.  I used leftover pork tenderloin as the base for the sandwich. The rest of the ingredients were easily brought together.

I thought about how many of us show our love through food. If I care about you, and you are in my orbit, I will find a way to feed you. I am also blessed to be surrounded by people who speak this same love language, and have been the benefactor of extra helpings at lunch, a seat at your table, and the other hundred ways you share food with me.

Roasted Pork Bánh Mí Sandwich
Serves 1


¼ cup thinly sliced radish
¼ cup julienned (2-inch matchsticks) carrots
1 tablespoon seasoned rice vinegar
¼ cup mayonnaise
1 teaspoon hoisin sauce, or to taste
1 teaspoon sriracha hot sauce, or more to taste
1 crusty French sandwich roll
4 ounces cooked pork roast, thinly sliced
6 thin spears English cucumber, diced
6 thin slices jalapeño pepper, or more to taste
1/4 cup fresh cilantro leaves

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Toss radish and carrot with seasoned rice vinegar in a bowl until well coated. Let sit until veggies become slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.

Mix mayonnaise, hoisin sauce, and sriracha in a small bowl. Split French roll just enough so you can open it like a book. Pull out some of the bread from the top half to better accommodate the filling if desired. Spread the interior surfaces of roll liberally with mayonnaise mixture.

Transfer roll, cut-side up, to the prepared baking sheet. Bake in the preheated oven until warm and crisp with slightly browned edges, about 7 minutes.

Place sliced pork, pickled radish and carrot, cucumber, jalapeño, and cilantro leaves in warm roll. Cut in half to serve.

Recipe adapted from All Recipes




  • I love a good Bánh Mí — we used to have a little Vietnamese deli that sold them… COVID got to them, sadly. But I could make these at home with my homemade hoisin sauce! It’s almost picnic time here — 70s next week — and these would be perfect to take along! (I have to ask — what would your wine pairing be?)

    • I am a new fan of the Bánh Mí Sandwich. Cheers to picnic weather! I am right there with you. As for a wine pairing? I think a medium dry Riesling would be phenomenal or a step out of the box, and it can pair nicely with a New Zealand Pinot Noir.

    • I was always curious about this sandwich. I used left over pork tenderloin and it was delicious. Move over Cuban sandwich.

  • Great piece of writing.

  • I’m not a big sandwich gal, but I’d never pass on one of these! Your photo is so inviting.

  • not a fan of pork but the sandwich looks delicious. I could use chicken I am thinking.

  • Bánh Mí is a particular favourite over here. Nothing comes close to the one we get from a local Vietnamese place, their lemongrass chicken thighs are perfection! Fresh cilantro, pickled carrots and a good slather of paté really brings the entire symphony together. Now you have me craving Bánh Mí ! Happy New Year!

  • Bhan Mi is my favorite sandwich, and I always enjoy finding another version for it! Thanks for sharing. 🙂

  • I can’t remember when I last had a sandwich. This looks really yummy.

  • I’m sad to report that I’ve never had a Banh Mi sandwich. And love the story that comes with it. Thanks so you, I have a new food adventure ahead of me.

  • I’ve never eaten this sandwich but it looks very good and with lots of ingredients I wouldn’t normally put on a sandwich.

  • They were extremely yummy!

  • I’ve never tasted one myself either! We recently had a ‘country of origin’ themed gourmet party and we were assigned Vietnam! We brought Vietnamese Spring Rolls but this would have been a great idea cut into small portions too! I love all the herbs in Vietnamese cooking.

  • Food should always be an expression of love, whether it is for love one ones, friends, or even for yourself. Making food even if the meal is repetitive, shows you have taken time to make it and that shows you care.

  • I love bahn mi! There’s a shop that serves them a few blocks away, and I go there whenever I can. I’ve never tried to make one at home, but after reading your recipe, I think I will!

  • Yeah, Another Blogger

    Hello there. I’ve never had this kind of sandwich, but I’d definitely give it a shot. I’m guessing that a strong pilsner beer would go with it very well. Neil S.

  • Oh my gosh! You are speaking my language!! This is one of my favorite Vietnamese comfort food. It always brings me back to my early childhood.

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