Everywhere I go these days, I see Bahn Mi sandwiches. I’ve seen them at the Miami Food Truck meetups, at the South Beach Wine and Food Fest BBQ event (Guy Fieri did a rendition) and at the newly opened Vietnamese restaurant down the street. My hubby even asked me to make one so I was chomping at the bit to try my own when I smoked a pork butt earlier this week.
Bahn Mi literally refers to the Vietnamese baguette that they are served on. But these days the term “Bahn Mi” is synonymous with this popular sandwich that is served on a light and airy Vietnamese bread with some kind of meaty filling (or tofu), along with cilantro, cucumbers, pickled daikon and carrots, jalapenos (or sriracha, or both) and mayo.
Below is my Gringa rendition of a Bahn Mi. I’ve had countless pulled pork BBQ sandwiches and I was ready to try something new. Hubby was loving this- I made a chipotle mayo, and in lieu of pickled veggies I added sliced cabbage and radishes, cucumbers and jalapenos. The pulled pork has a good dose of vinegary BBQ sauce. This sammy can be made with your own pulled pork rendition, I’ve included links to 2 of of my pulled pork recipes, made either in the smoker or (gasp! 🙂 ) in the oven.
Ingredients
- Recipe: Oven Pulled Pork Tenderloin (includes a vinegar based sauce recipe)
- Recipe: Smoker/Grill Smoked Pork Butt (includes a mango BBQ sauce recipe)
- French Bread Baguette to be authentic, you could attempt to go to a Vietnamese bakery for their lighter, airier version of French bread
- 4 cups pulled pork
- ½ cup chipotle mayo take mayo and mix 2 tblsp adobo sauce from chipotle peppers in adobo sauce
- ½ cup BBQ sauce recipe here if you want to make your own
- 1-2 jalapeno sliced
- 4 radishes thinly slice (use a mandolin if you have one)
- 1 large cucumber- thinly sliced again, use a mandolin if you have one
- 1 cup sliced cabbage
- sriracha sauce optional
Instructions
- Cut the ends off the baguette and slice lengthwise. Next, cut into 4 servings. **NOTE: The bread is going to be very thick, I suggest pulling some of the inside bread out so that their is room for more filling and the bread to meat ratio is more even. Add mayo to the bread, and then begin to assemble the sandwich. Add one cup of meat per sandwich, then add BBQ Sauce, cilantro, radishes, jalapeno, and cabbage. Add sriracha to taste if not using jalapenos.
- This is my new favorite way to do pulled pork sandwiches. I'm competing at Memphis in May this year again with the Too Sauced To Pork Team, doing "Peoples Choice" which is pulled pork so I'm going to be serving up Pulled Pork sammies a whole different way this year!
I LOVE Bahn Mi sandwiches… love your twist on it!
I’ve never had one and it’s on my list of things to make. Looks delicious Robyn.
Thanks Jenn! They’re my favorite too!
Lea Ann- they were super easy too! That’s the best part!
Interesting rendition Robyn. What are your thoughts on adding the pickled daikon and carrots to go with the pulled pork?
Tony,
I think the pickled daikon and carrots would go well with the pulled pork. I just didn’t have time to go to an Asian store to look for this or make them myself. Let me know if you try with the daikon and how it turns out!
Totally DUG this post! I have a blog myself, if you are open, I might curate this post to my audience. Obviously give a link back.
https://github.com/poidogphilly
If you’re going to blog about Vietnamese sandwiches, please spell it correctly with the “h” AFTER the “n”: BANH MI, or better yet, with accent marks: Bánh Mì.
“Nh” is a very popular combination in Portuguese spelling, and it was the Portuguese missionaries who introduced the Latin alphabet to Vietnam, not the Germans.
thanks for the info, I am Clearly not Vietnamese this is just my own spin. Thanks to your culture for creating a great sandwich and I willl make these changes in the spelling.Cheers! – Robyn