Vietnamese Pork Sandwich (Banh Mi Thit)

READY IN: 25mins
Recipe by Kirstin in the Couv

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".

Top Review by Battle in Seattle

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!

Ingredients Nutrition


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

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