Char Siu Banh Mi

You might not be familiar with the title of this post and you are probably thinking ‘what the hell?’. Don’t worry, that’s why I am here. It basically translates to ‘awesome sandwich’, or better yet ]Chinese barbecue pork tucked into everything amazing with a Vietnamese sandwich. I wanted to make this sandwich for a couple of reasons. First, I had some leftover char siu because the kids were freaked out by the pink color of the pork. Afterall, it’s only red food coloring, but oh well, and on a second note, I love a great banh mi sandwich. I’ve been making banh mi for some time now, everything for a great Asian pork banh mi, to a breakfast banh mi. After visiting a local market in the area, known as Pacific Produce, I had to have a banh mi. I always have to have a banh mi when I visit there, and in my opinion, they make the best banh mi in the Milwaukee area. Not only are they cheap, but they are legitimate with their bread, and ingredients. So after I enjoyed every bit of that banh mi, I went home and  pickled some carrots and daikon, only to get ready to make some banh mi!

Char Siu Banh Mi Recipe

Let’s get started.

Ingredients for Char Siu:

  • Pork shoulder, cut into about 2 inch strips (I used thin pork chops)
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp rice wine vinegar
  • 3 tbsp honey
  • 2 tbsp brown sugar
  • 4 tbsp hoisin sauce
  • 1/2 tsp Chinese five spice
  • 1/2 tbsp red food coloring

To a bowl, everything but the pork chops, and mix well. Add the pork to a gallon sized ziplock bag, adding the sauce. Give the pork a nice massage, making sure you incorporate the sauce onto the pork. Seal the bag, removing as much air as possible, then tuck it away in the refrigerator for the night.

The following day when you are ready to make the pork, remove it from the refrigerator about 30 minutes before placing it on the grill. Heat your grill, and cook until the pork is cooked, about 12 minutes. Chop the pork.

Ingredients for the Banh Mi:

  • 1 fluffy baguette (I used a bolillo roll as good Vietnamese bread is hard to find)
  • 1/4 cup of Braunschweiger
  • 1/2 cup of fresh cilantro
  • 6 thin slices of fresh jalapeno pepper
  • 1/2 cup pickled daikon and carrots
  • 8 slices of cucumber
  • 1 cup of char siu, chopped
  • 2 tbsp mayonnaise

Take your whole baguette, or bolillo roll and warm it in a 350 degree oven for 3 minutes.

Slice the roll in half, and smear the braunschweiger on the top of the bottom roll. Top the braunschweiger with the sliced cucumbers, then cilantro, the chopped char siu, fresh jalapeños, the pickled carrots and daikon, then smear the mayonnaise onto the top roll.

How to make a Vietnamese Banh Mi Sandwich

Dig in. Any bite into a Vietnamese banh mi is amazing. This one is just as amazing. You get that great heat from the jalapeño but it gets transformed by the pickled vegetables, the sweet Chinese char siu, and then the freshness of the cilantro and cucumber that is only trumped by that wonderful braunschweiger. As I continued to eat this sandwich, I thought, this is probably one of the best sandwiches out there, and yet so many have taken a chance and had one. Two words. Make this. This Char Siu Banh Mi is awsome!


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Char Siu Banh Mi”

  1. I just pinned this. I love char siu, and making a bahn mi out of it would be delicious. Thanks for sharing.

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