Pulled Pork Banh Mi
This Vietnamese-style banh mi sandwich contains a delicious combination of pulled pork, pickled carrots, daikon radish, cucumbers, and more.
The Banh Mi is a delicious Vietnamese sandwich that generally includes a combination of meat, paté, pickled carrots and daikon, cucumber, hot peppers, onion, and fresh cilantro.
Our recipe includes an Asian-inspired version of our Oven-Roasted Pulled Pork along with a modified version of our Chicken Liver Pate. The result is a delicious blend of salty, sweet, spicy, and savory flavors in every mouthful.
Even though the recipe looks complex, most of the time spent is hands-off, so give it a try – you won’t regret the effort.
More Vietnamese recipes:
- Vietnamese Style Meatball Noodle Soup
- Vietnamese Noodle Salad With Caramelized Pork
- Vietnamese Garlic and Black Pepper Stir Fry
- Vietnamese Lemongrass Tamarind Chicken
- Vietnamese Summer Rolls with Shrimp
Pulled Pork Banh Mi
- 4-1/2 lb Boston butt pork roast
- 1 tablespoon sesame oil
- 1/3 cup water
For the rub:
- 1/2 tablespoon salt
- 1/2 tablespoon garlic salt
- 1 teaspoon freshly ground black pepper
- 1-1/2 tablespoons sugar
- 1 tablespoon Chinese 5-Spice powder
- 1/2 tablespoon ground ginger
- 1/2 teaspoon cayenne
For the pickled carrots and daikon:
- 3 or 4 medium carrots, about 1/2 lb, shredded or cut into thin matchsticks
- 1 small daikon radish, about 1/2 lb, shredded or cut into thin matchsticks
- 2 cups warm water
- 2 tablespoons sugar
- 1 tablespoon salt, or more to taste
- 2 tablespoons rice vinegar
For the sauce:
- 2 tablespoons toasted sesame oil
- 1/2 cup onion, finely chopped
- 3 cloves garlic, very finely chopped
- 2 tablespoons fresh ginger, very finely chopped
- 3/4 cup tomato sauce
- 2 tablespoons soy sauce
- 2 tablespoons water
- 3 tablespoons rice vinegar
- 1/4 cup Thai sweet chili sauce
For the sandwiches:
- Baguettes or hoagie rolls, enough for 8 sandwiches, sliced lengthwise
- Chicken liver pate, optional – see recipe notes
- 1 English cucumber, thinly sliced
- 1/2 sweet onion, thinly sliced
- 2 jalapeño peppers, seeded and thinly sliced
- 1 bunch fresh cilantro
- Preheat the oven to 225°F.
Start cooking the pork:
- Mix all of the ingredients for the rub together in a small bowl. Trim any large pieces of exterior fat from the pork if desired. Pat the rub mixture on all sides of the pork and place uncovered, in a dutch oven. Roast uncovered for 1 hour.
- Remove from the oven, brush with the sesame oil, add the water, cover and return to the oven for about 5-1/2 more hours, until the pork is tender and pulls apart easily with a fork. Roasting time is about 90 to 100 minutes per pound.
While the pork is cooking, prepare the pickled carrots and daikon:
- Stir the warm water, sugar and salt together in a glass measure until dissolved, then add the rice vinegar. Place the shredded carrots and daikon in a glass dish and pour the pickling liquid over them. Cover tightly and refrigerate for at least 4 hours, stirring once. Drain thoroughly before serving.
- Once the pork is cooked, transfer it to a large platter and allow to cool enough to handle. With two dinner forks, shred the meat into bite-sized pieces, removing any large chunks of fat in the process. Reserve half of the meat for another use and place the remainder in a large bowl.
Prepare the sauce:
- Heat the sesame oil in a small saucepan over medium heat. Add the onion, cook until soft, 2 minutes, then add the garlic and ginger. Continue cooking, stirring frequently, until soft and fragrant, 2 minutes more. Add the tomato sauce, soy sauce, water, rice vinegar and Thai chili sauce. Cook for another 2 minutes, then add to the shredded pork.
Assemble the sandwiches:
- Spread about 2 tablespoons of the paté on one side of the sliced baguette and spread mayonnaise on the other side. Line the sandwich with the sliced cucumber, onion and jalapeños. Fill with a portion of the pulled pork, top with pickled carrots and daikon and cilantro. Serve immediately.