Banh Mi is one of the most flavorful sandwiches there is. It is a French-Vietnamese hybrid that draws its flavors from these two amazing cuisines.
This recipe is authentic and can be served warm or at room temp.
The history of the Banh Mi is fascinating and explains the French and Vietnamese influences that come together to make this incredible sandwich.
HOW TO MAKE AN AUTHENTIC BANH MI
Banh Mi has a little cool, a little heat, and a whole lot of texture and flavor.
Watch us show you how to make this incredible sandwich, including one of the star ingredeints, a cha lua, or Vietnamese pork roll.
SLICED VIETNAMESE PORK ROLL IS IN A CLASSIC BANH MI
As mentioned, to make this truly classic, and truly wonderful in taste, you need to make the Cha Lua (Vietnamese Pork Roll).
We love cha lua on it’s own, too. You can slice it then give it a quick fry in a skillet and eat it by itself.
The Loon was surprised at how much he loved the cha lua after I gave him a slice and he reluctantly took his first bite. But that’s all it took was one bite. Then he was a cha lua believer!
A BAHN MI SANDWICH IS LAYERED WITH FLAVOR
It starts with an airy baguette, lightly toasted, and is then loaded with cucumber, cilantro, cha lua (Vietnamese ham / pork roll), sweet and sour minced pork, salami, slaw of carrots and diakon radishes;, and pickled jalapenos.
The daikon radish, Chinese five-spice powder and Asian chili oil can easily be found in your local Asian food market. If you can’t find them, you can substitute regular radishes for the daikon, cumin for the five-spice powder, and any kind of chili oil for the oil.
Making an Authentic Banh Mi at home takes a little planning, most likely a trip to an Asian market, but that is so much fun.
Start the cha lua the night before..and then bring it all together the next day.
This Banh Mi sandwich is so loaded with flavor, it’s unreal. Drawing from French and Vietnamese influences, this is one of our favorite sammys. Make the Cha Lua ahead of time…it’s fun, and so worth it! The flavors compliment each other perfectly here. Enjoy!
CUISINE: VIETNAMESE / FRENCH
KEYWORD: PORK ROLL, SANDWICH
PREP TIME: 30 MINUTES
COOK TIME: 1 HOUR 15 MINUTES
TOTAL TIME: 1 HOUR 15 MINUTES
SERVINGS: 4 PEOPLE
CALORIES: 325 KCAL
1 loaf cha lua (Vietnamese Pork Roll) link to recipe in instructions
FOR THE SLAW
1/4 cup white vinegar
1/4 cup sugar
1/2 cup julienned carrots
1/2 cup julienned daikon radish*
Kosher salt to taste
FOR THE SEASONED PORK
1 tablespoon canola oil
1/2 small yellow onion finely chopped
1 lb of ground pork
2 tsp hoisin sauce**
2 tsp soy sauce
1 tsp Asian sesame oil**
1/2 tsp Sriracha sauce
1/2 tsp Chinese five-spice powder*
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
4 10″ baguettes split, and cut in half (this will make 4 sandwiches)
12 1/4″-thick slices of <a href=”https://howtofeedaloon.com/cha-lua-vietnamese-ham-aka-pork-roll/” title=”Cha LuaVietnamese Ham aka Pork Roll”>cha lua, or bologna
8 slices salami
4 tsp soy
1/2 cup cilantro sprigs
1/2 English cucumber cut lengthwise into 4 thin slices
Asian-style chile oilto taste
Make the Cha Lua (can be made up to 2 to 3 days in advance)
MAKE THE SLAW
Bring vinegar, sugar, and 1/2 cup water to a boil in a medium saucepan over high heat.
Transfer to a medium bowl and stir in the carrots, radish, and salt (usually about 1/2 teaspoon).
Set aside for 30 minutes, then drain.
MAKE THE SEASONED PORK
Heat the oil in a large skillet over medium heat.
Add onion and saute until soft, about 3 minutes.
Add pork, hoisin, soy sauce, sesame oil, hot sauce, five-spice powder, onion and garlic powders, and pepper.
Cook, stirring often, until browned, about 5 – 6 minutes.
Remove from heat and set aside.
ASSEMBLE THE SANDWICH
Turn your broiler on high.
Place the baguettes, cut side up, on a baking sheet, and place under the broiler for about 2 minutes until lightly browned and toasted. Keep an eye on them! Don’t let them burn!
On the bottom portion of each baguette: stack the Banh Mi components in the following order:
Cilantro, Cucumber, Slaw, Seasoned Pork, Cha Lua, Salami, Drizzle of Soy, Pickled Jalapenos, Drizzle of Chile Oil.
Add the top portion of each baguette. Cut in half, if desired, and serve.