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Banh Mi Sandwich

BS' in the Kitchen
A traditional Banh Mi Sandwich for a hungry crowd!
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Sandwich
Cuisine Vietnamese
Servings 10 -15


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  • BBQ Pork
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  • 1.5 kg pork shoulder thinly sliced
  • 1/2 cup lemon grass finely minced
  • 4 Kaffir lime leaves finely chopped
  • 5 cloves garlic minced
  • 2 large shallots minced
  • 3 tbsp sesame seeds
  • 4 tbsp sugar
  • 1 1/2 tbsp salt
  • 1 tbsp pepper
  • 2 tbsp honey
  • 3 tbsp fish sauce
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil
  • Zest of 1 lime
  • Juice of 1/2 lime
  • 2 tsp fresh grated ginger
  • --------------------------------------
  • Do Chua Pickled Vegetables
  • --------------------------------------
  • 1 large carrot
  • 1 large daikon radish
  • 4 cups warm water
  • 3 tbsp sugar
  • 2 tbsp salt
  • 6 tbsp rice vinegar
  • -----------------------
  • Banh Mi Sandwich
  • -----------------------
  • 2 large baguettes about 2 feet long
  • Butter
  • Japanese mayonnaise
  • 150 grams of head cheese
  • 200 grams pork liver pate
  • Fresh ground pepper
  • 1 Cucumber sliced lengthwise 1/4 inch thick
  • 1 jalapeno
  • 1 bunch of cilantro
  • Juice of 1/2 a lime
  • Grated ginger


  • To make your pork shoulder easier to slice, put it in the freezer for about 30-45 minutes, then remove it and cut it into thin strips.
  • In a large sealable bowl or bag, combine pork and other ingredients, mixing and marinating for 24 hours in the refrigerator.
  • Cut your carrot and daikon into skinny strips about 3-4 inches long.
  • Add salt, sugar, and rice vinegar to warm water and stir until dissolved, then add vegetables and let pickle for up to 24 hours in the refrigerator.
  • Once everything has been marinated and pickled, dump the Do Chua in a strainer to allow all the pickling liquid to drain. While Do Chua is draining, cook the pork on the barbecue on medium-high heat about 10 minutes until cooked through. If pork is too thin for the barbecue grill, you can either skewer the pieces, or cook on a grate fine enough so the pork doesn't fall through.
  • If you don't have a barbecue, spread pork out on a pan and broil on high until cooked through.
  • Once pork is done, squeeze juice of half a lime, and grate fresh ginger on top, then let it rest.
  • While the pork rests, slice the baguettes in half, spread with butter, and broil in oven until lightly toasted.
  • Once baguette is toasted, spread a generous amount of Japanese mayonnaise on both halves of the baguettes.
  • Spread 100 grams of pork liver pate on the bottom slice of each baguette, grind fresh pepper on the pate if it's not very peppery.
  • Place a generous amount of cilantro on the baguette, lots of cilantro is important! It should have a good covering of cilantro after you're done.
  • Place enough cucumber to cover the sandwich (I used two long slices per baguette).
  • Follow up with a generous amount of Do Chua.
  • Place the BBQ pork on next, then the head cheese, and finish with jalapenos to taste (I ended up doing one with no jalapenos) and your top slice of baguette.
  • Slice in to individual pieces and enjoy!