Hoi An-style Oven-crisped Pork Sandwich (Banh Mi Thit Hoi An)

Hoi An-style Oven-crisped Pork Sandwich (Banh Mi Thit Hoi An)
Photo by James Carrier


  • Salt
  • 1 teaspoon Chinese five spice (or 1/4 teaspoon each ground cinnamon, ground cloves, ground ginger, and anise seeds)
  • 3 cups salad mix (4 oz.), rinsed and crisped
  • 1 tablespoon salad oil
  • 3 baguettes (8 oz. each; see notes)
  • 1 ½ teaspoons sugar
  • 3 tablespoons soy sauce
  • + 8 more ingredients
    • 1 clove garlic, peeled and minced
    • ½ cup Fried Shallots
    • ½ cup fresh Thai or regular basil leaves, rinsed and cut into 1-inch pieces
    • 12 ounces ground lean pork
    • ¼ cup chopped shallots
    • 8 ounces thinly sliced roast boned, fat-trimmed pork loin or cooked ham or chicken (see notes)
    • 2 cups thinly sliced English cucumbers (about 8 oz.)
    • About 2 tablespoons Asian red chili paste or sauce

1. In an 8- to 10-inch frying pan over medium-high heat, stir five spice until fragrant, about 30 seconds. Stir in oil, shallots, and garlic. Add ground pork and stir often, breaking apart with spoon, until meat is crumbly and no longer pink, about 15 minutes. Add soy sauce, sugar, and salt to ta...

View full recipe at My Recipes


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