Vietnamese Pork Sandwich

This hearty Vietnamese banh mi sandwich brings all the authentic flavors of street food directly to your home kitchen. The combination of tender, flavorful Instant Pot pork with traditional toppings creates one of the most satisfying sandwiches you'll ever make.

I first discovered banh mi at a tiny Vietnamese shop tucked away in my neighborhood. After spending months trying to recreate that perfect balance of flavors, this recipe finally captured the magic that made me fall in love with this iconic sandwich.

Ingredients

• Pork shoulder: Creates the perfect tender base that shreds beautifully
• Fish sauce: Provides that unmistakable umami depth traditional to Vietnamese cuisine
• Chinese five spice powder: Adds complexity with its blend of star anise, cinnamon, cloves, fennel, and pepper
• Fresh baguette: Delivers the essential crispy exterior and soft interior texture
• Pickled daikon and carrots: Offer the signature tang and crunch
• Cilantro: Brings brightness that cuts through the rich flavors
• Pâté: Adds a luxurious richness that elevates the sandwich to restaurant quality
• Sriracha mayo: Creates the perfect creamy spicy balance

Step-by-Step Instructions

Prepare the Marinade:

Combine lime juice, fish sauce, garlic, black pepper, Chinese five spice powder, and sugar in a small bowl until well mixed. This aromatic mixture will infuse every bite of pork with authentic Vietnamese flavor while also helping tenderize the meat.

Pressure Cook the Pork:

Place pork shoulder in your Instant Pot then pour the marinade over ensuring all sides are coated. Secure the lid and pressure cook for 60 minutes followed by a natural pressure release. This slow cooking process allows the tough shoulder cut to break down into tender succulent meat while absorbing all those wonderful flavors.

Shred and Crisp the Meat:

Transfer the cooked pork to a bowl and shred thoroughly using two forks. In a large skillet, heat oil over medium high heat then spread the shredded pork in an even layer. Allow it to caramelize undisturbed for several minutes until you get crispy edges. Add small amounts of the cooking liquid to moisten and intensify flavor, watching carefully not to oversaturate.

Toast the Baguette:

Slice your baguette lengthwise and butter the insides. Toast on a griddle or in a hot oven until golden and crispy around the edges but still soft in the center. This crucial step provides both textural contrast and prevents the bread from becoming soggy when filled.

Assemble Your Sandwich:

Spread sriracha mayo on one half of the baguette and pâté on the other. Layer the crispy pork on the bottom half followed by pickled vegetables, a few drops of Maggi sauce, fresh cilantro, and sliced jalapeños. Press the top half gently and slice if desired.

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I discovered by accident that adding a tiny bit of the reduced cooking liquid when crisping the meat creates magical flavor. My Vietnamese neighbor nodded in approval when she tasted this version saying it reminded her of the sandwiches her grandmother made in Saigon.

Pickled Vegetables Make the Difference

The traditional pickled daikon and carrots aren't just garnish, they're essential to creating the signature banh mi experience. Their tangy crunch cuts through the rich meat and creates balance. Make them at least a few hours ahead for best flavor. Simply combine julienned vegetables with rice vinegar, sugar, and salt and refrigerate. The pickles will keep for two weeks in your refrigerator.

Getting the Bread Right

While authentic Vietnamese baguettes are ideal, any crusty French bread with a light airy interior works beautifully. The bread should shatter slightly when you bite into it, then yield to a soft interior. Avoid dense heavy bread which will overpower the fillings. Always toast your bread to prevent sogginess and enhance flavor. A light brushing of butter before toasting adds richness that complements the other ingredients.

Cultural Significance of Banh Mi

Banh mi represents the beautiful fusion of Vietnamese and French culinary traditions resulting from France's colonial presence in Vietnam. The baguette was introduced by the French, but Vietnamese cooks made it their own by incorporating local ingredients and flavors. Today banh mi has become a global street food phenomenon while remaining deeply connected to Vietnamese identity. When you prepare this sandwich, you're participating in a culinary tradition that spans continents and centuries.

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This recipe brings the fusion of Vietnamese and French culinary excellence right to your kitchen.

Frequently Asked Questions

→ What is the best cut of meat for Instant Pot banh mi?

For Instant Pot banh mi, pork shoulder is ideal as this fattier, tougher cut becomes perfectly tender when pressure cooked. Boneless country-style ribs also work well with a reduced cooking time of 30 minutes. For stovetop preparation, pork tenderloin is better as it cooks faster and can be sliced thinly.

→ Can I make banh mi with chicken instead of pork?

Yes, bone-in chicken thighs make an excellent substitute. Pressure cook them for 14 minutes with a natural release, then remove the bones and proceed with the recipe. If using boneless chicken thighs, reduce the cooking time to 11 minutes.

→ What is Maggi sauce and can I substitute it?

Maggi sauce is a soy-based condiment that adds umami flavor to banh mi. It's available in different formulations depending on the country. If you can't find it, Golden Mountain Seasoning Sauce (a Thai condiment) makes a good substitute. You can find Maggi sauce in Latin or Asian grocery stores.

→ What kind of bread works best for banh mi?

Light, crusty French baguettes work best for authentic banh mi. Look for bread that's airy inside with a crisp exterior, not dense or chewy. Bolillo rolls, Cubano rolls, or hoagie rolls also work well. Toasting the bread is essential for the best flavor and texture.

→ How do I make the pickled vegetables for banh mi?

For quick pickled daikon and carrots: julienne equal parts daikon radish and carrots, then combine with a mixture of white vinegar, sugar, and salt. Let them sit for at least 30 minutes before using. These pickles add essential crunch and acidity to balance the rich meat.

→ What is the Sriracha mayo and how do I make it?

Sriracha mayo adds a spicy kick to banh mi. Mix ¼ cup mayonnaise with 1½ teaspoons Sriracha sauce (adjust to taste), 1 teaspoon lemon juice, and ¼ teaspoon minced garlic. Spread this on the baguette for an elevated flavor profile that complements the other ingredients.