Roast Pork Vietnamese Sandwich (Bánh Mì)


For the roasted seasoned pork

  • 2 Tablespoons  ground black pepper
  • 1 Tablespoon  granulated sugar
  • 1 Tablespoon  salt
  • garlic cloves, minced
  • small serrano chile, crushed
  • 2 Cups  warm water
  • 1 Pound  pork shoulder

For the pickled daikon and carrots (aka do chua)

  • 2 Tablespoons  salt
  • 2 Tablespoons  sugar
  • 2 1/2 Cups  warm water
  • 4 Tablespoons  distilled white vinegar
  • 1/2 Pound  carrots, cut into long thin strips (julienned)
  • 1/2 Pound  daikon radishes, also julienned

For the sandwich

  • French baguette
  • 2  Tablespoons  low-fat mayonnaise
  • 1/4  medium English cucumber, sliced lengthwise into thin slices
  •   Fresh cilantro, to taste
  •   Low-sodium soy salt, to taste

In the past few years, no other ethnic food has risen in popularity as dramatically as the Vietnamese sandwich.

Vietnamese delis have popped up all over the country, and at the heart of the hype is the popular bánh mì sandwich: a mouthwatering, messy layering of juicy pork, cucumber, and sweet and tangy do chua, a slaw made with pickled carrots and daikon radishes.

And the drooling doesn’t have to stop at your favorite Vietnamese deli. Now you can bring the sandwich craze to your kitchen with our yummy bánh mì recipe.


For the roasted seasoned pork

Mix black pepper, salt, and sugar in a heat-proof container with a lid. Then add the chile and garlic. Stir in warm water until sugar and salt are dissolved. Add the pork, and if you need more water to submerge the pork, add more. Cover and refrigerate overnight.


Remove the pork from the liquid, pat it dry, and place it on a roasting pan. Let it sit for about a half hour so it returns to room temperature. Preheat the oven to 400 degrees. Place pork in the middle rack of the oven and roast for about 1 hour and 30 minutes. Remove from oven and let it cool for about 20 minutes. Slice thinly.

For the pickled daikon and carrots (aka do chua)

Combine the salt, sugar, water, and vinegar in a bowl (preferably one that can be used to easily pour the mixture into a mason jar) and mix until the sugar and salt dissolve. (This is why you needed warm water.)


Blot the carrots and daikon radishes with paper towel to dry — because we’re sure you washed them well — and place them in the mason jar(s).


Pour the salt-and-sugar liquid mixture over top of the carrots and daikon radishes, covering them completely.


Put the lid on the jar(s), and store in the fridge for at least an hour. The longer you let it marinate, the more sour the taste. Eat within a week.

For the sandwich

Slice only one side of the baguette so you have a pocket for the filling. Spread mayo on the baguette. (We prefer both sides.)


Add the pork, cucumber, pickled daikon and carrots, and cilantro. Lightly sprinkle with soy sauce. Serve.


Calories per serving:

2,432 calories

Dietary restrictions:

Balanced, High Fiber Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 113g 173%
  • Carbs 237g 79%
  • Saturated 30g 151%
  • Fiber 21g 84%
  • Trans 0g
  • Sugars 68g
  • Monounsaturated 38g
  • Polyunsaturated 12g
  • Protein 116g 233%
  • Cholesterol 333mg 111%
  • Sodium 22,328mg 930%
  • Calcium 487mg 49%
  • Magnesium 275mg 69%
  • Potassium 3,319mg 95%
  • Iron 20mg 110%
  • Zinc 17mg 114%
  • Phosphorus 1,319mg 188%
  • Vitamin A 1,916µg 213%
  • Vitamin C 60mg 100%
  • Thiamin (B1) 6mg 389%
  • Riboflavin (B2) 3mg 166%
  • Niacin (B3) 35mg 176%
  • Vitamin B6 3mg 129%
  • Folic Acid (B9) 501µg 125%
  • Vitamin B12 3µg 56%
  • Vitamin D 8µg 2%
  • Vitamin E 3mg 16%
  • Vitamin K 69µg 86%
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