Banh Mi (Vietnamese Submarine Sandwich)

Total Time
25mins
Prep 15 mins
Cook 10 mins

Typically great Vietnamese street food.

Ingredients Nutrition

Directions

  1. Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
  2. Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
  3. Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the bologna and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately, with the slaw on the side or in the sandwiches.

Reviews

(4)
Most Helpful

This was a very filling and tasty sandwich. I did manage to find mock pork (I know, but Montreal has a large vegan/kosher communities, so we find ways of cheating without having to have the real thing). This was an entire meal in of itself. I used turkey, because I'm prefered it to the other meats.

Studentchef August 21, 2013

Ooooh. These were great. After reading about the sandwich in a magazine, we started looking for recipes. These were easy and delicious. My hubby is the cook of the family, and he made a couple minor adjustments. To the pork, he added some soy sauce and oyster sauce, and he added some green onions to the slaw. We will definitely try these again!

Val/Texas August 07, 2008

I was craving these so much...however I did make a few changes since I didn't have all the ingredients. For the slaw, I skipped the daikon radishes and to make up for it, I used the cucumber, chopping it thin and lengthy to match with the carrots. I made the seasoned pork without the roastpork seasoning. I did the rest as follows, omitting the salamior cause I didnt have it. Overall this recipe was still good. Next time I will make sure I have all the ingredients, I'm sure this recipe was great.

Myla Mendoza March 07, 2008

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