Easy Banh Mi Sandwiches

Serves     8 Sandwiches


A couple large baguettes cut into sandwich serving sizes
8 oz. of mild pork pate, from the grocery store
8 oz. pork meatballs consisting of:
1/2 pound ground pork
2 cloves minced garlic
1 Tbsp. minced ginger
1 Tbsp. fish sauce
1 Tbsp. sriracha (a spicy Asian sauce sold in many grocery stores in the Oriental section)


Mix all ingredients well, formed into small meatballs, and pan-fried in sesame oil over a
medium heat until done and gold brown on all sides, about 15 minutes Mayonnaise

Daikon and Carrot pickles: Slice 1 small, peeled daikon root and 1 carrot, cut into matchstick
sized pieces, and then combine in a marinade of ½ cup sugar 1 cup vinegar and 1 cup water;
marinate 1 hour before using. Drain marinade off to eat, but store leftovers back into the

Sliced jalapeno peppers
Thin slices of cucumber, and/or bean sprouts
Fresh cilantro springs
Sriracha sauce (can usually be found in the supermarket in the Oriental aisle—be careful, it’s

Optional: One fried egg, over easy, for each sandwich
Assemble your sandwich with pork pate and/or pork meatballs, daikon and carrots, jalapeno
peppers (to taste—be careful!) all stuffed into a sliced baguette. Dress the sandwich with
mayonnaise, extra vegetables if desired, a hint of sriracha, and some cilantro; top with a
freshly fried egg, enjoy!


Notes and Instructions