Pork Chop Banh Mi

These Vietnamese-style submarine sandwiches filled with juicy pork are the perfect quick dinner.


  • 1/3 cup mayonnaise
  • 1 tbsp rice wine vinegar
  • 1 tbsp chopped fresh cilantro
  • 1 tsp minced fresh ginger
  • 1 baguette or 4 long rolls, split and slightly hollowed out
  • 2 (8 oz) Kentucky Legend Pork Chops, sliced
  • 1 cup carrot matchsticks
  • 1/2 cup fresh cilantro sprigs
  • 1/3 cup chopped toasted peanuts
  • 2 green onions, thinly sliced
  • 1 tbsp hoisin sauce
  • 2 tsp sriracha hot sauce


  1. Mix together mayonnaise, vinegar, cilantro and ginger.
  2. Spread bottom half of baguette with mayonnaise mixture; top with pork.
  3. Toppings: Layer carrots, cilantro, peanuts and green onions over top. Drizzle with hoisin sauce and sriracha. Cap with top of baguette; cut into four portions.

To toast peanuts, place peanuts in small skillet set over medium-high heat; cook, stirring frequently, until golden brown and fragrant.

Nutrition Information

(Per ΒΌ recipe)
Calories 640
Fat 34 g
Cholesterol 95 mg
Sodium 1320 mg
Carbohydrate 58 g
Fiber 6 g
Sugars 9 g
Protein 26 g
prep time
15 MIN
total time
15 MIN