Here’s a quick and easy Vietnamese-style banh mi sandwich recipe using the Chinese BBQ pork we made earlier. It’s a perfect option for a packed lunch!
Traditional banh mi is filled with pickled carrots, daikon, and cucumber, but for lunchboxes, I avoid pickles as they can make the bread soggy. Instead, I opt for a simple mix of fresh chopped veggies and sliced BBQ pork, finished off with some chilli sauce.
The chilli sauce I use is the ever-popular Sriracha, which gives the sandwich that authentic Vietnamese or Thai flavour. It’s not too spicy, so even kids can enjoy it with a light touch. Feel free to add some mayo for extra richness.
In our house, whenever I make BBQ pork, the next day’s packed lunch is this sandwich! It’s packed with veggies, the pork is super flavourful, and it’s so easy to put together in the morning by simply slicing and assembling.
One tip for packed lunches: baguette sandwiches like this can be a bit messy as the fillings tend to spill out. To avoid that, I wrap the sandwich in baking paper to hold it all together. Even if the sauce leaks, the baking paper prevents it from soaking through, and it keeps all the veggies neatly in place. Just cut a piece of baking paper, fold it in half, staple one side, and slip the sandwich in. Pop it into a lunchbox, and you’re all set! Add a few cherry tomatoes on the side for a balanced meal.
Give it a go and add it to your lunchbox rotation!
You can find my Chinese BBQ Grilled Pork (Char Siu) recipe here↓
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @recipescometrue on Instagram and hashtag it #recipescometrue.
Lunchbox-style Banh Mi
Ingredients
- leftover BBQ pork
- baguette
- coriander (aka cilantro, pakuchi)
- carrot
- salad leaves
- sriracha sauce
- margarine
- mayonnaise (optional)
- cherry tomatoes (optional)
Instructions
- Thinly slice the BBQ pork. TIp: If the pork has been in the fridge overnight, it’s easier to slice thinly.
- Wash the coriander, salad leaves, and carrot, and make sure they are thoroughly dried. Tip: Any leftover moisture will make the bread soggy over time.
- Julienne the carrot and roughly chop the coriander into 3-4 cm pieces.
- Cut the baguette to your preferred size, then slice it open lengthwise.
- Spread some margarine on the inside of the baguette.
- Layer in the salad leaves, julienned carrot, and sliced pork.
- Drizzle with Sriracha sauce (and mayo if you want), then sprinkle the coriander on top. Close the sandwich.
- Cut a piece of baking paper about 20 cm wide, fold it in half, and staple one side. Slip the sandwich inside and wrap it up. Tip: Secure with a rubber band to keep everything in place.
- Pack the sandwich in a lunchbox along with any side veggies like cherry tomatoes, and you’re done! Enjoy!
