BBQ Pork Bahn Mi Sandwich
Crisp soft French Baguette is layered with , sweet, sticky, tender juicy Chinese BBQ Pork, crispy tangy pickled vegetables and fresh cilantro herb.
I fell in love with this Sandwich around 13 years ago when I bought it for lunch. I was at the Asian Market, and I decided to grab something from the deli to take back to work for my lunch. I saw the deli clerk preparing a sandwich for someone using the BBQ Pork from the hot deli. BBQ Pork/Char Siu is one of my favorite buys at the deli and I eat it on its own, but to have it with layers of flavors and textures and crispy French baguette was mind boggling. My taste buds demanded that I give this sandwich a try. I was not disappointed. It has been the top choice for me when it comes to sandwiches hands down.
Unfortunately, I found out after I moved to Alberta that the Asian markets didn’t offer this sandwich. The BBQ Pork/ Char Siu Pork was offered, but that they didn’t make BBQ Pork Banh Mi sandwiches. There were other Asian businesses that did offer Banh Mi Sandwiches. Those sandwiches were made with Asian deli sliced meats and chicken, beef. Pork was offered as well but not Asian BBQ Pork. This left me no other option than to make the sandwich at home myself. I bought a medium size take out container of BBQ Pork at the deli and found the carrot and daikon already packaged in the produce section. Next was to find the liver pate or paste. The staff was very helpful in guiding me to that on the shelf as well. All I needed was to get cucumber and cilantro. So, home bound I was with the intention of making a close imitation of the great BBQ Pork Banh Mi Sandwich I had in Manitoba. I have also made this sandwich with my own recipe of Air Fryer Chinese BBQ Pork/Char Siu which can be found on my website.
What is a Banh Mi Sandwich and where did it originate?
With all the information that is accessible now with the internet. There are a few stories on how the Banh Mi Sandwich was introduced. According to Wikipedia Banh Mi sandwiches originated from French Colonized Vietnam in the mid 19th century. The French brought the baguette and pate, and the Vietnamese added the Asian ingredients such as pickled vegetables and fresh cilantro and Asian grilled and seasoned meat. The sandwich became more available after the World Wars as imports of European products were more readily available. In the 20th mid century many new immigrants from South Vietnam brought the recipe with them to North America.
Many varieties of meat fillings in Banh Mi Sandwiches.
Banh Mi sandwiches are very versatile and can be made to cater anyone’s taste preference. The most popular is the cold cut version. Which is made with Vietnamese pork sausage or head cheese. Other versions of pork include Pork Belly or Shredded Pork or Grilled Pork. Grilled Beef and Chicken are also available. I have tried grilled beef before and I did enjoy it, but my favorite is still BBQ Pork Banh mi Sandwich.
- 1 French Baguette
- 2 tbsp Mayonnaise
- 4 tbsp Liver Paste
- 2 tbsp Butter
- 1/2 English Cucumber
- 1/2 cup Shredded Pickled Daikon and Carrots
- 3 oz BBQ Pork/Char Siu Pork
- Cilantro
- Set up Ingredients
Get all your ingredients together. Baguette, BBQ Pork/Char Siu, Butter, Mayonnaise, Liver Paste/Pate, Pickled Daikon and Carrots, Cilantro and Cucumber.
- Prepare the Baguette
Slice the Baguette lengthwise. Spread a layer of butter on both sides. Mix together Mayonnaise and liver paste in small bowl. Spread Mayonnaise and Liver paste mixture to bottom side of bread.
- Add the meat
Layer your meat on bottom half of baguette. Add as much BBQ Pork that you want. Don't be skimpy.
- Prepare the vegetable ingredients
Slice cucumbers lengthwise. Chop up cilantro. If shredded daikon and carrots are not pickled, then pickle them yourself by soaking them in vinegar, salt and sugar for a while.
- Add the tangy texture ingredients
Add pickled daikon and carrots on top of BBQ Pork. The tangy flavor will blend well with the sweet flavor of the BBQ Pork.
- Add you herb
Add as much cilantro as you would like.
- Last ingredient
Add the cucumber lengthwise into the sandwich.
- Finish making your sandwich
Cut the sandwich in half so that it is easier to manage. You can wrap each half in parchment paper or saran wrap if you chose. Serve and enjoy this delicious BBQ Pork Banh Mi Sandwich.
Servings 1
- Amount Per Serving
- Calories 848kcal
- Calories from Fat 584kcal
- % Daily Value *
- Total Fat 64.9g100%
- Saturated Fat 24g120%
- Trans Fat 0.2g
- Cholesterol 191mg64%
- Sodium 1568mg66%
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Liver Paste/Pate is very high in sodium. Especially the canned version that I used. You can reduce sodium intake by using less Liver Paste ratio to Mayonnaise or not include it as a spread for the sandwich. It does give a very creamy distinctive flavor to the sandwich. I don't make this sandwich often so on days I do prepare it, I ensure that I am not digesting any other high sodium level foods to my diet for that day.
Thank you for visiting Meat and More Recipes. It gives me great joy to share my version of recipes with you and your family and friends. Feel free to adjust or add any ingredients you like to make it more enjoyable for your tastes.