Pork Patty Bánh Mì


1 baguette - (It is best to use a baguette that has not been all the way cooked yet, our grocery store calls them take and bake.)
half of a cucumber, sliced
1 carrot, shredded
1 jalapeno, sliced and seeds removed
half of red onion, sliced
handful of cilantro sprigs
1 scallion, chopped
1/8 lb deli meat (we like to use slices of turkey breast, but feel free to experiment)
20 ounces ground pork
2 cloves garlic, minced
1/4 onion, minced
1 tablespoon oyster sauce
salt and pepper to taste
1/2 tablespoon butter
fresh lime juice
Sriracha hot sauce


Preheat oven to 350 degrees.
Mix ground pork, garlic, onion, oyster sauce, and salt and pepper and form into long thin patties to fit the baguette.
Melt the butter on a griddle or skillet over medium high heat and grill patties on both sides until they are cooked all the way through.
Cook “take and bake” baguette in the oven for about 5 minutes at 350 degrees, just until the outside starts to crisp.
Remove from oven, and using a bread knife, cut into desired length, then cut in half lengthwise leaving enough connected on one side to “hinge” it together.
Then, scoop out as much of the inside of the bread as you can with your fingers. It’s usually best to just do the bottom, as the ridges on the top of the baguette can cause problems when scooping.
On the inside, spread mayonnaise and drizzle on Sriracha.
Place pork patties down first, then the deli meat, and then the cucumber slices, carrot, red onion, cilantro, scallion, and jalapeno to taste. Drizzle with lime juice.


A product of French colonialism in Vietnam, this sandwich is one the classic testaments to the benefits of cross-cultural cuisine. With the wide variety of fusion delights we have available these days from gourmet food trucks and restaurants, and the exploding popularity of Bahn Mi sandwiches in particular, I think it's only natural we pay our homage to not only what is one of our favorite sandwiches but one of our favorite philosophies about food in general. Simply put, break the rules, don't stick to tradition, and flavors always come first. This is one of our favorite versions of the sandwich, packed with colors, flavors, and cultural influences.




Sunday, January 29, 2012 - 6:42pm

Related Cooking Videos