Down-South Banh Mi

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
Total time: 25 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes


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


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.


To make appetizer servings, cut baguette into 6 (3-inch-long) pieces instead of 3 (6-inch-long) pieces.