Vietnamese Pork Sandwich Recipe

Name: Vietnamese Pork Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white distilled vinegar; 3 tablespoons sugar; 2 tablespoons kosher salt; 2 cups julienned daikon radish (cut into strips or run through a mandoline); 1 cup julienned carrots; 1/2 English cucumber, partially peeled in sections to leave some skin on, cut into half moons; 1 cup mayonnaise; 1 to 2 tablespoons Sriracha; 1/2 teaspoon toasted sesame oil; 2 tablespoons vegetable oil; 1 large yellow onion, 1/4-inch dice (about 2 cups); 1 heaping tablespoon peeled and finely grated ginger; 8 cloves garlic, minced; 2/3 cup chicken stock; 1/2 cup fish sauce; 1/2 cup hoisin sauce; 1/2 teaspoon ground black pepper; 2 pounds ground pork; Six 8-inch hoagie rolls; 2 fresh jalapenos, halved and thinly sliced; 1 cup fresh cilantro leaves; 1/2 cup salted roasted peanuts, chopped

Servings: persons

2 cups white distilled vinegar
3 tablespoons sugar
2 tablespoons kosher salt
2 cups julienned daikon radish (cut into strips or run through a mandoline)
1 cup julienned carrots
1/2 English cucumber, partially peeled in sections to leave some skin on, cut into half moons
1 cup mayonnaise
1 to 2 tablespoons Sriracha
1/2 teaspoon toasted sesame oil
2 tablespoons vegetable oil
1 large yellow onion, 1/4-inch dice (about 2 cups)
1 heaping tablespoon peeled and finely grated ginger
8 cloves garlic, minced
2/3 cup chicken stock
1/2 cup fish sauce
1/2 cup hoisin sauce
1/2 teaspoon ground black pepper
2 pounds ground pork
Six 8-inch hoagie rolls
2 fresh jalapenos, halved and thinly sliced
1 cup fresh cilantro leaves
1/2 cup salted roasted peanuts, chopped

1
For the pickled vegetables: Heat the vinegar, sugar and salt in a small pot until the sugar and salt are dissolved.
2
Pour the hot vinegar mixture over the daikon, carrots and cucumbers.
3
Let steep for at least an hour.
4
For the spicy mayonnaise: Mix the mayonnaise, Sriracha and sesame oil together.
5
Adjust the heat by either adding more Sriracha or mayonnaise.
6
For the pork: Heat the canola oil in a straight-sided skillet over medium heat.
7
Add the onions and cook until slightly softened, 4 to 6 minutes.
8
Add the ginger and garlic and cook another 2 minutes.
9
Add 1/2 cup of the pickling liquid from the pickled vegetables and cook until reduced by half, 1 to 2 minutes.
10
Add the chicken stock, fish sauce, hoisin sauce and black pepper and stir to combine.
11
Simmer until reduced slightly and thickened, 10 to 15 minutes.
12
Add the ground pork, breaking up the meat with the back of a wooden spoon or spatula, and cook until the pork is cooked through, 6 to 8 minutes.
13
For the sandwich build: Preheat the oven to 350 degrees F. Heat the rolls for 5 minutes, to crisp the crust and soften the interior.
14
Slice the rolls open, but keep them hinged.
15
Schmear desired amount of spicy mayo on the bottom roll, place some pork on top of that, top with some pickled vegetables, fresh jalapenos, cilantro leaves, and finish with the chopped peanuts.
16
Grab with two hands, eat whole and close your eyes while enjoying this first class ticket to Saigon.

1390

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 cups white distilled vinegar, 3 tablespoons sugar, 2 tablespoons kosher salt, 2 cups julienned daikon radish (cut into strips or run through a mandoline), and more.

Yes, Vietnamese Pork Sandwich falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Pork Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions