Banh Mi Vietnamese Sandwich with Pork Meat Loaf

Today, I will share with you my version of Vietnamese Sandwich or Banh Mi with Vietnamese Pork Meat Loaf

The different between Vietnamese sandwich and Western style sandwich is the fillings that go inside. There are so many different varieties of fillings that you can use. And for my version, I will use Vietnamese pork meat loaf, also known as Vietnamese pork sausage or pork sausage roll.

For my Vietnamese banh mi recipe, I use the mixture of mayonnaise and sriracha as the sauce. I will also show you how to use olive oil, salt and pepper if you don’t like mayonnaise and sriracha.

Ingredients

1 pork meat loaf (12 oz)
1 Persian/Kirby cucumber
3 bunches cilantro
Pickled carrot/daikon
Baguette
Mayonnaise
Sriracha chili sauce
Cooking oil
Olive oil
Salt & pepper
1 tablespoon of sugar
2 tablespoon of soy sauce
4 tablespoon of water

I use pickled radish and carrot which I made at home. You can learn how to make my homemade pickled radish and carrot in this video below

Today, I have 2 different types of baguette: the regular one (short) and the gluten-free baguette (long).

Vietnamese Pork Meat Load

Vietnamese pork meat loaf is also known as pork sausage or pork sausage roll. It is called “cha” in Vietnamese. There are many different variations of pork meat loaf, depending on the regions and the ingredients used to make it. I’d suggest you to try as many as you can to find your favorites.

Here, I have two different types. The one in a green wrap is the regular pork meat loaf and the one in the foil wrap has pork skin in it. For today recipe, I will use the regular pork meat loaf, which is also the most common type.

Vietnamese pork meat loafs are sold at most Asian and Vietnamese supermarkets. You can find them at Lee’s Sandwiches stores, too.

Vietnamese Sandwich – Banh Mi

Times
Description
Image
Ingredients
Method
Notes
Nutrition

View Print Layout

Print Recipe

Close Print

Vietnamese Sandwich - Easy Banh Mi Recipe

May 22, 2021 Mrs. Lin's Kitchen

Ingredients

1 pork meat loaf, (12 oz)
1 Persian/Kirby cucumber
3 bunches cilantro
picked daikon & carrot
baguette
mayonnaise
sriracha
cooking oil
olive oil
salt & pepper
1 tbsp sugar
2 tbsp soy sauce
4 tbsp water

Instructions

Prepare Ingredients

1)
Cut the sausage about ¼” thick. You really can cut them into any shape that you like but make sure the pieces will fit the baguette you use.
2)
Take your baguette and cut it in half lengthwise. Toast them so the outside is slightly crunchy.
3)
With the Kirby cucumber, I like to peel the skin because it’s quite thick. Thinly slice the cucumber lengthwise about 1/8” thick.

Fry Vietnamese Sausage

1)
In a clean bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 4 tablespoons of water
2)
Add some oil to a pan. You don’t need too much oil, just enough so the sausage won’t stick. Fry sausage on medium heat. If your pan doesn’t have enough space, divide the sausage and sauce into two batches. Flip the sausage when one side is lightly brown.
3)
Next, drizzle some of the sauce on the top and continue to fry until the sauce is completely absorbed. Take the sausage out when both sides are golden brown.

Assemble Sandwich

1)
Mix some mayonnaise and sriracha together. Adjust the sriracha to your spiciness tolerance.
2)
Layer the baguette, sausage, cucumber, pickled daikon and carrot, and the cilantro. Lastly, place the top of your baguette and secure the sandwich with some wooden sticks or skewers. Make sure all the layers of fillings are placed evenly on the entire baguette. You want to be able to taste all the ingredients within every bite.
3)
Instead of mayonnaise and sriracha, you can drizzle some olive oil, and sprinkle some salt and pepper. You can also wrap the aluminum foil around the sandwich to take it with you for lunch or on a picnic.

Banh Mi Vietnamese Sandwich with Pork Meat Loaf