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    You are in: Home / Recipes / Vietnamese Pork Sandwich (Banh Mi Thit) Recipe
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    Vietnamese Pork Sandwich (Banh Mi Thit)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Kirstin in the Couv's Note:

    This has become one of my favorite sandwiches. Keep in mind that you can alter the quantities of the items on the sandwich any way you want. I usually cook the pork tenderloin immediately before making the sandwiches, but it can be done with leftover pork. Adapted from recipe in "Sunset Magazine".

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    Units: US | Metric


    1. 1
      In an 8- 10 inch sauté pan over medium/high heat, stir five spice until fragrant, about 30 seconds.
    2. 2
      Stir in oil, shallots and garlic.
    3. 3
      Add ground pork and stir often until meat is crumbly and no longer pink.
    4. 4
      Add soy sauce, sugar and salt and pepper to taste; set aside.
    5. 5
      Cut baguettes in half crosswise then split almost all the way through, leaving halves attached on one side.
    6. 6
      Spread 1 tsp of chile paste on one cut side of each baguette section.
    7. 7
      Spoon 1/6 of the warm ground pork mixture (including juices) over the chile paste.
    8. 8
      Tuck 1/6 of the pork tenderloin slices evenly into each sandwich.
    9. 9
      Place sandwiches on a sheet pan and bake at 375°F for about 5 minutes or until filling is warm and crust is crisp.
    10. 10
      Remove from oven and fill each with 1/6 of the cucumbers, mesclun, basil and fried shallots.

    Ratings & Reviews:

    • on September 22, 2008


      We didn't have any ground pork; and I was just making this for my husband and I, so: I used 1 tsp. 5-spice powder, 1 1/2 tsp. oil, 2 TBS. chopped shallot, 1 small garlic clove, 1 1/2 TBS. soy, (I forgot the sugar), and 1 tsp. siracha. I pretty much followed the directions for the ground pork, but used 1/2 pork tenderloin sliced thin to saute instead. It turned out AWESOME. To the actual sandwich, I used a slight smear of mayo on the bread, and added cucumber, carrot, cilantro and a little red onion. Thank you for the inspiration--I will come back to this one A LOT!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2010


      Very good! We really enjoyed the aroma of the 5 spice powder as the pork cooked and it perfumed the house for the whole evening. We used pork tenderloin, which was very lean, and our only wish was that there was a little more sauce created from the ground pork to put on the sandwich. We used regular basil, cucumber, fried shallots and added grated carrots for the veges. We'll try cilantro the next time, just for a change

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 03, 2007


      I added carrots and cilantro - very good!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Vietnamese Pork Sandwich (Banh Mi Thit)

    Serving Size: 1 (203 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 888.8
    Calories from Fat 218
    Total Fat 24.2 g
    Saturated Fat 7.2 g
    Cholesterol 78.2 mg
    Sodium 1945.2 mg
    Total Carbohydrate 121.9 g
    Dietary Fiber 7.2 g
    Sugars 2.3 g
    Protein 42.6 g

    The following items or measurements are not included:

    five-spice powder

    red chili paste


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