Down-South Banh Mi

Southern Living
Down-South Banh MiRecipe
Photo: Becky Luigart-Stayner; Styling: Mary Clayton Carl
Here's a Southern spin on a classic Vietnamese-French sub. Keep the pickled pepper mixture and shredded pork on hand for a fast meal.
Makes 3 main-dish servings


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1 (18-inch) French bread baguette
3 tablespoons mayonnaise
1 teaspoon Asian sriracha hot chili sauce
1/4 cup thinly sliced carrots
1 teaspoon fish sauce
1 small serrano pepper, thinly sliced*
Fresh cilantro leaves


Hands-on: 25 Minutes
Total: 25 Minutes

1. Preheat oven to 350°. Bake baguette on an ungreased baking sheet 10 minutes or until warm.

2. Meanwhile, stir together mayonnaise and sriracha in a small bowl. Stir together carrots and fish sauce in a separate bowl.

3. Split baguette horizontally. Cut each half into 3 (6-inch-long) pieces. Spread cut sides of bread with mayonnaise mixture. Layer bottom halves with Slow-cooker Mustard Barbecued Pork, Pickled Peppers and Onions, serrano pepper slices, carrot mixture, and cilantro to taste. Top with remaining bread slices. Serve immediately.

* 1/2 small jalapeño pepper may be substituted.

Created date

December 2011