Vietnamese Style Banh Mi Heo Quay (Roast Pork Sandwich)

• Large skillet • Baking sheet • Parchment paper or aluminum foil

10

20

Vietnamese

Vietnamese, Banh Mi Heo Quay, Roast Pork Sandwich, Easy-to-Make

lunch, dinner

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2 tablespoons vegetable oil

2 cloves garlic, minced

1/2 teaspoon ground black pepper

1/2 teaspoon ground white pepper

1/2 teaspoon sugar

2 tablespoons fish sauce

200g pork shoulder, thinly sliced

4 French rolls or baguettes

2 tablespoons mayonnaise

2 tablespoons butter, melted

1/4 cup pickled carrots and daikon radish

1/4 cup fresh cilantro leaves

Heat the oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Add the black pepper, white pepper, sugar and fish sauce and stir to combine. Add the pork slices and cook until golden brown on both sides, about 5 minutes per side. Remove from heat and set aside.

Preheat oven to 350°F (175°C). Slice the French rolls or baguettes in half lengthwise and spread each half with mayonnaise. Place the pork slices on top of one half of each roll or baguette. Top with pickled carrots and daikon radish and cilantro leaves. Drizzle melted butter over the top of each sandwich. Place sandwiches on a baking sheet lined with parchment paper or aluminum foil. Bake for 10 minutes or until golden brown on top. Serve warm.

Calories – 590 kcal; Fat – 28 g; Carbohydrates – 57 g; Protein – 24 g; Sodium – 1120 mg; Sugar – 8 g.

Enjoy a delicious Vietnamese-style sandwich made with roasted pork slices served on French rolls or baguettes topped with pickled carrots and daikon radish, cilantro leaves, mayonnaise, and melted butter! This easy-to-make Banh Mi Heo Quay (Roast Pork Sandwich) is sure to be a hit!

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Banh xeo, a savory pancake filled with pork, shrimp, and bean sprouts, is a popular street food in the South.