Vietnamese Subs for the Family Dinner Win

I love getting my family around the table. I would love to say they come for my fabulous company (partially true 😂), but my cooking/baking skills are also a pretty big draw lol!! If you are looking to impress your family with a delicious and flavourful Vietnamese sub sandwich, look no further! Follow these easy tips to make the best Vietnamese sub sandwiches that everyone will love.

Choose the Right Bread

The key to a great Vietnamese sub sandwich is the bread. I went with a Sourdough Potato bun for a crispy Mozza and Pesto topping on the crust with the soft, tender, and flavourful crumb. This contrast in textures will elevate the sandwich to the next level.

Prepare the Protein

Whether you prefer grilled pork, chicken, or tofu, getting the right flavour is key. I used my "basic pulled pork" recipe for these subs, and then flavoured with a classic Vietnamese Dipping Sauce (Nước chấm). Check out my Basic Pulled Pork recipe << LINK HERE >>. You could use sautéd or barbecued chicken breasts or thighs, tofu, beef, or any protein you like. Use a combination of soy sauce, fish sauce, garlic, and sugar to infuse the meat with flavour.

Load Up on Fresh Vegetables

Traditional Vietnamese sub sandwiches are filled with fresh vegetables like julienned carrots, daikon radish, cucumber, belle peppers, and cilantro. You can pickle these veggies as well <pickled veggies>, but I did not think it was necessary, but do whatever you feel. I like the crunch of the raw veggies and you can always add a little vinaigrette if you want a tangy taste to the assembled sandwich.

Don't Forget the Condiments

A Vietnamese sub sandwich is not complete without the right condiments. Add a generous amount of the Vietnamese Dipping Sauce (Nước chấm), a spicy mayo, or even some fresh pesto. If you made some pickled veggies, the brine is a tasty little drizzle as well ;)

To "Toast or not to Toast" the Sandwich

Before serving, decide if you want to toast the bun in a pan, under the broiler, or on a grill. This step will enhance the texture, but is a personal choice. I tend to NOT toast when the buns are fresh out of the oven and then I DO toast if the buns are a day or two old or have been in the freezer. So ... it depends :)

Whatever you choose, I promise you, this sub sandwich WILL NOT DISAPPOINT! 

Vietnamese Sub Sandwiches (Bánh mì style)

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Category

Sandwich

Cuisine

Vietnamese

Servings

4-6

Prep Time

20 minutes

Cook Time

2-3 hours

I love a flavourful meal and this sandwich is FULL OF FLAVOUR. You can choose the veggies you like, you can swap out the protein (my pulled pork, chicken, tofu, etc). Add the condiments you love and voila, a delicious meal made perfectly for you.

Author:

Shannon Peckforf

Ingredients

The Protein and Bun

• 1 lb protein of choice: my pulled pork, chicken (sautéd, grilled, or leftover rotisserie), tofu, beef, etc.

• 4-6 Sourdough Potato Sub Buns or any soft store-bough sub bun

The Veggies

• 1 large carrot, julienned

• ½ cucumber, julienned

• ½ daikon radish, julienned

• small handful cilantro, washed and stems removed

The Sauce

• Vietnamese dipping sauce (Nước chấm)

• Spicy Honey Sriracha Mayo

Directions

1. Prepare the protein according to your choice. Here is my Basic Pulled Pork recipe. Once that is made, you can pull the pork and simply, warm it up in a pan or under the broiler. Add a heavy pinch of Chinese 5-Spice (if desired) to the meat while warming and about half of the Vietnamese dipping sauce (Nước chấm). Cook until there is some caramelized edges on the pork, about 7-10 minutes.

2. If using another protein, try one of these recipes or just whap out the above for your protein of choice. (Vietnamese chicken or tofu) 

3. Prepare all the veggies and put on a platter for easy assembly. Slice the sub buns, and gather your condiments of choice (Spicy Honey Sriracha Mayo) or make your own sauces as above.

4. Toast or do not toast the interior of the bun. Top with pulled pork (or protein of choice), veggies, and cilantro. Drizzle your condiments of choice on top. Cut in half, if desired, and serve.

Recipe Note

The veggies are great as they are, but if you have the time and desire, try pickling them for a burst of flavour and tang.