Vietnamese Pork Sandwich (Bánh Mỳ Thịt Khìa)

Tutorial video

Ingredients (19)

• 600 g pork shoulder, thinly sliced
• 5 baguette rolls
• 2 tomatoes, sliced
• 1 cucumber, thinly sliced
• 20 g cilantro leaves
• 200 ml coconut water
• 10 g shallots, minced
• 10 g garlic, minced
• 1 bird's eye chili, sliced
• 1 tablespoon seasoning powder (hạt nêm)
• 2 tablespoons sugar
• ground black pepper, to taste
• 2 tablespoons fish sauce
• 5 g annatto powder (bột màu điều)
• 2 tablespoons caramel sauce (nước màu đường)
• 3 g five‑spice powder (ngũ vị hương)
• 1 tablespoon soy sauce
• 1/2 tablespoon oyster sauce
• 1 tablespoon chili sauce

Nutrition (per serving)

Calories

470 kcal

Carbohydrate

41 g

Protein

26 g

Fat

20 g

Fiber

2 g

Sodium

800 mg

Instructions

• Slice the pork shoulder into thin strips and place in a bowl.
• Add the seasoning powder, sugar, fish sauce, soy sauce, oyster sauce, chili sauce, annatto powder, caramel sauce, five‑spice powder, and a pinch of black pepper; stir to coat the meat.
• Pour in the coconut water and let the pork marinate for 10 minutes.
• Heat a pan over medium heat, add a splash of oil, then sauté the minced shallots, garlic, and sliced chili until fragrant.
• Add the marinated pork to the pan and stir‑fry until the meat is cooked through and the sauce thickens, about 5–7 minutes.
• While the pork cooks, slice the baguette rolls lengthwise and lightly toast them on a grill or in the oven.
• Assemble each sandwich: spread a little of the remaining sauce on the bottom half of the roll, layer the hot pork, then add cucumber slices, tomato slices, and cilantro leaves.
• Serve the sandwiches warm, optionally with extra chili sauce on the side.