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Vietnamese Banh Mi
1/2 cup white vinegar
1/2 cup sugar
1/4 teaspoon kosher salt
1 cup matchstick carrots
1/2 cup (about 3 oz) shredded daikon radish (found in Produce)
1 teaspoon hot chili sauce
1/3 cup low-fat mayonnaise
4 each crusty submarine rolls
1 each jalapeno, stemmed, seeded, and thinly sliced
1 lb thinly sliced Taste of Inspirations trademark roast pork (found in the Deli)
1/2 each English Cucumber, peeled, halved crosswise, and sliced into thin half moons
2 tablespoon Cilantro leaves
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Vietnamese Banh Mi

Vietnamese Banh Mi

Vietnamese Banh Mi
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:5 minutes
1. Prepare carrot slaw. Combine vinegar, sugar, and salt in a small saucepan over medium heat. Once the sugar and salt have dissolved,remove from heat. Add carrots and daikon radish and stir to coat. Transfer slaw to a bowl and put in refrigerator to marinate for 30 minutes. When ready to use, drain well.
2. In a small bowl, stir the hot chili sauce into the mayonnaise. Cover and chill until ready to use.
3. Assemble the sandwiches. Cut sub rolls in half lengthwise horizontally. Scoop out a small amount of the bread from the top and bottom halves and reserve for another use, such as homemade breadcrumbs (see sidebar). Spread spicy mayonnaise over the bottom half of each roll, then layer filling ingredients in the following order: jalapeño, pork, cucumber, carrot slaw, and cilantro leaves. Cover with bread tops and press down to flatten slightly. Serve immediately.
Source: Hannaford fresh Magazine, March - April 2011