Bahn Mi Sandwich




Spicy, pickled Clipped & Cleaned Green Beans
Lipman cucumber coins
Pickled carrot
Fresh cilantro
Crispy pork
Hoisin-chili mayo
Maggi sauce
Baguette, sliced


Homemade pickled green beans (can also be store bought)
Combine 1/2 cup of distilled white vinegar, 1/2 cup water, 2 tbs salt, 1 clove of garlic, 1-2 tbs red pepper flakes, and 1/2 tbs pepper into a pot.
Bring to a boil. 
Add fresh cleaned and trimmed green beans to a mason jar, then carefully ladle boiled brineinto jar over the beans (discard garlic clove).
Seal tight and refrigerate up to 2 weeks. 

Hoisin Chili Mayo sauce:                                                                                                               Add 1/2 Cup Mayonnaise, 1/4 cup HuyFung Foods Chili Garlic sauce, 1 TBS Chiu Chow chili sauce/oil, 1/4 Cup Hoisin sauce into a bowl.
Mix until incorporated.
Refrigerate up to 2 weeks.

Crispy Pork:
Slice approx. 1.5 lb shoulder into 1.5-2″ thick strips the length of a sandwich.                      
Marinade refrigerated in 1 tsp minced garlic, 1/2 tsp Chinese five-spice powder, 1/2 tsp sugar, 4 TBS Hoisin sauce, 2 TBS honey, 2 TBS ketchup, 2.5 TBS Soy Sauce and 2 TSP Sesame Oil for at least one hour and up to twenty-four hours.
Pull from refrigerator and rest for approx. 45 minutes before grilling at room temperature.
Preheat grill to medium heat.
Grill pork until its glazed and reaches an internal temp. of 145 F turning frequently.
Let rest for 10 minutes then slice into 1/3-1/2″ pieces.

Cut baguette lengthwise into half to make a sandwich.
Spread Hoisin Chili Mayo inside on both sides of the bread, then layer pork, cucumber coins, pickled green beans, pickled carrot and fresh cilantro.
Fold bread over and serve room temperature (cold pickled vegetables contrast with the room temp/warm pork and crispy outside and soft inside of the bread.


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