Banh Mi (Vietnamese Submarine Sandwich)

"Typically great Vietnamese street food."
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  • 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.
  • 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.
  • 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.

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  1. 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.
  2. 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!
  3. 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.
  4. Very good and simple subs, even though I cheated and added a slice of Provolone to ours! I wasn't sure what to do with the slaw (again I cheated and sliced the veggies up in the food processor), so I added some of the slaw on top of the sandwiches. I also skipped the pork seasoning but added some seasoning mix to the pork--can't wait to try these again with the pork seaoning added. These were great with chips and we had these on paper plates for an almost no-work supper. Thanks for sharing this keeper which we shall have again on busy days!


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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