Name: Vietnamese roast pork sandwich (Bánh mì thịt)
Prep time: 40 min
Cook time: 60 min
Total time: 850 min
Cuisine: Vietnam
Ingredients: 900 g boneless pork loin, one whole piece, thick exterior silverskin trimmed; 1 L cold water; 20 g fine salt; 20 g granulated sugar; 4 garlic cloves, lightly crushed; 10 g black peppercorns, coarsely cracked; 2 fresh red chilies, split lengthwise, optional for the brine; 150 g carrot, peeled and cut into thin matchsticks; 150 g daikon radish, peeled and cut into thin matchsticks; 120 ml rice vinegar; 60 ml water; 30 g granulated sugar; 4 g fine salt; 6 small light Vietnamese baguettes or rolls, about 18–20 cm each; 150 g ready-to-eat pork liver pâté, refrigerated; 90 g mayonnaise, refrigerated; 300 g cucumber, cut into thin lengthwise strips; 30 g fresh coriander (cilantro), leaves and tender stems; 30 ml soy sauce, measured; 1 fresh red chili, thinly sliced, optional at the table

Roast-pork bánh mì on the right side of a café table, with crisp bread, pâté, pickles, cucumber, cilantro and chili. — Ho Chi Minh City-style roast-pork bánh mì with pâté, herbs and quick pickles.

Yield 6 sandwiches

Cook 60 minutes

Passive 12 hours 30 minutes

Total 14 hours 10 minutes

Calories about 720 kcal per sandwich

Ingredients ↓

Overview

Vietnamese roast pork sandwich (Bánh mì thịt)

This Ho Chi Minh City-style home bánh mì layers thin roast pork loin into a light, crisp roll with pâté, mayonnaise, quick carrot-and-daikon pickle, cucumber and coriander. A little soy sauce seasons the filling; fresh chili is optional.

The pork marinates overnight in a lightly sweetened, garlicky brine, then roasts whole for even slices. A quick vinegar pickle adds the sharp, crunchy counterpoint that keeps the rich spreads and meat in balance.

Bánh mì has many regional and shop-specific fillings. This recipe follows a documented roast-pork version associated with Ho Chi Minh City; it is one practical interpretation, not a claim that every Vietnamese bánh mì is made this way.

The word bánh mì can refer to bread as well as the sandwich built around it. In this southern-style version, a small, airy baguette carries savory pork and pâté alongside cool cucumber, fresh coriander and sweet-sour pickled vegetables. The filling should be generous enough to make every bite complete but not so packed that the bread collapses.

A light roll matters. Vietnamese-style baguettes have a thin crisp crust and tender interior; a small, non-sourdough baguette or roll is a useful home substitute. Briefly warming it restores the crust, while removing a little soft crumb creates room for the fillings without forcing them out.

The pork is brined overnight, then roasted as one piece and sliced after resting. This makes the timing predictable and gives the cook a clear thermometer check. The carrot and daikon pickle can be prepared while the pork roasts, drained well, and chilled until assembly.

Ingredients

Brined roast pork

900 g boneless pork loin, one whole piece, thick exterior silverskin trimmed
1 L cold water
20 g fine salt
20 g granulated sugar
4 garlic cloves, lightly crushed
10 g black peppercorns, coarsely cracked
2 fresh red chilies, split lengthwise, optional for the brine

Quick đồ chua

150 g carrot, peeled and cut into thin matchsticks
150 g daikon radish, peeled and cut into thin matchsticks
120 ml rice vinegar
60 ml water
30 g granulated sugar
4 g fine salt

Sandwiches

6 small light Vietnamese baguettes or rolls, about 18–20 cm each
150 g ready-to-eat pork liver pâté, refrigerated
90 g mayonnaise, refrigerated
300 g cucumber, cut into thin lengthwise strips
30 g fresh coriander (cilantro), leaves and tender stems
30 ml soy sauce, measured
1 fresh red chili, thinly sliced, optional at the table

Method

Quick-pickle the vegetables. Warm the rice vinegar, water, sugar and 4 g salt in a small saucepan just until dissolved; do not boil. Cool the brine, then pour it over the carrot and daikon. Cover and refrigerate for at least 45 minutes. Drain thoroughly before assembling.
Brine the pork. Stir the remaining 20 g salt and 20 g sugar into 1 L cold water until dissolved. Add the garlic, cracked pepper and optional chilies. Submerge the pork in a covered container and refrigerate for 12 hours.
Roast and rest. Heat the oven to 200°C. Remove the pork from the brine, rinse briefly and pat dry. Set it on a rack in a roasting pan. Roast until the thickest part reaches at least 63°C on an instant-read thermometer, about 45–60 minutes depending on shape. Rest for at least 3 minutes.
Slice safely. Let the pork cool until easy to handle, then slice thinly across the grain. If not assembling right away, refrigerate it in a shallow covered container within 2 hours. Keep the pâté, mayonnaise and cut vegetables chilled.
Refresh the bread. If the rolls are soft, warm them in a 160°C oven for 3–6 minutes. Let them cool briefly. Split each roll lengthwise, keeping a hinge if possible, and remove a little soft crumb to make a shallow channel.
Layer the fillings. Spread mayonnaise over one cut side and pâté over the other. Divide the sliced pork among the rolls, then add well-drained pickle, cucumber and coriander without overfilling.
Season and serve. Drizzle each sandwich with 5 ml soy sauce and add optional chili. Close the rolls, cut crosswise if desired, and serve at once while the crust is crisp.

Practical

Practical guidance

Make the pickle up to 5 days ahead and keep it refrigerated in its brine. Brine the pork overnight, roast it on the day you plan to eat, then cool and refrigerate it if preparing ahead. Store the bread, pork, spreads and vegetables separately; assemble only at serving time. Reheat leftover pork to 74°C and use it in a freshly assembled sandwich. Do not reheat an assembled bánh mì. A small airy baguette is best. If unavailable, choose a thin-crusted roll rather than a dense sourdough loaf. Store-bought ready-to-eat roast pork can replace the homemade pork when short on time, but its salt level and nutrition differ; keep it refrigerated and follow its package directions. Soy sauce can be omitted, though the sandwich will taste less savory.

Troubleshooting

The bread goes soggy: Drain the pickle very well and assemble immediately before eating. The filling squeezes out: Use less pork and vegetables; a balanced layer is easier to eat than a tightly packed roll. The pork tastes too salty: Rinse it briefly after brining, pat it dry, and measure the soy sauce rather than pouring freely. The crust is chewy: Re-crisp the roll briefly in the oven and let it cool before adding mayonnaise.

Nutrition per serving

Serving size: 1 sandwich (about 330 g assembled; varies by bread and condiment brands)

Nutrition per serving

Serving size1 sandwich (about 330 g assembled; varies by bread and condiment brands)
Calories720 kcal
Carbohydrate68 g
Protein46 g
Fat31 g
Fibre4 g
Sodium1,650 mg

Allergens and food safety

Bread contains wheat; mayonnaise commonly contains egg; soy sauce contains soy and often wheat. Pâté and packaged rolls can contain other allergens, so check their labels and cross-contact statements. Keep the pork refrigerated while brining. Use a food thermometer to confirm at least 63°C in the thickest part of the whole pork loin, then rest it for 3 minutes. Refrigerate cooked pork within 2 hours in a shallow container. Keep ready-to-eat pâté and mayonnaise cold; discard perishable food left out for more than 2 hours, or 1 hour above 32°C. Reheat leftover pork to 74°C.

To finish

Crisp bread, savory pork and pâté, and sharp pickles create the sandwich’s defining balance.
Drain the vegetables, keep the rich fillings measured, and assemble at the last moment.

Vietnamese roast pork sandwich (Bánh mì thịt)

Ingredients

Brined roast pork

Quick đồ chua

Sandwiches

Method

Practical

Practical guidance

Troubleshooting

Nutrition per serving

Nutrition per serving

Allergens and food safety

To finish

Vietnamese National Dishes

Hanoi-Style Bún Chả (Grilled Pork with Vermicelli)

Huế-Style Bún Bò Huế (Spicy Beef and Pork Noodle Soup)

Gỏi Cuốn Tôm Thịt (Vietnamese Fresh Shrimp and Pork Rolls)