[Vietnamese Recipes] Roast Red Pork in Banh Mi (with pink color)

One of the delicious layers of the flavorful, simple, and classic Vietnamese Banh Mi is the roasted pork that has a tinge of red and pink coloration. While there are many flavorful layers inside of this delicious classic, the star of the show is the roast red pork. You’ll know if you are getting close to an authentic version if the slices of pork in your sandwich has a tinge of pink around it.

While beef is traditionally used in an authentic Vietnamese banh mi, you’ll find that most prefer pork roast on this ubiquitous sandwich. In this post, I wanted to share with you my secret ingredient for getting the flavor and the look of the pork shoulder (you could use use pork tenderloin) to make Vietnamese banh mi right at home.

In Vietnamese, it is known as Xa Xiu. In Catonese, it’s known as Char Siu.

Type of Pork Used in Banh Mi Sandwiches with Pink Coloration

Xa Xiu is the sweet, pinkish colored pork that is usually found in authentic Vietnamese Banh Mi. The cuts of pork can usually be pork shoulder, pork belly, pork chops, and pork butt.
All About Roast Red Pork in Banh Mi Vietnamese Sandwich

Banh Mi is generally characterized by all of the layers of flavors that come together with this sandwich. The pork used in the sandwich is absolutely the star of the show. This is often known as Xa Xiu, which means barbecue pork.

If you go to your local Asian grocer, chances are you’ll find pork strips hanging in the windows of restaurant shops with a bright red or pink hue.

What are other names for the roasted pork in Banh Mi?

The name of the roasted red pork in Vietnamese Banh Mi is Xa Xiu, which is a Chinese barbecue pork. It is also known as Thit Xa Xiu and Char Siu.
Where did the roasted pork in Banh Mi originate from?

The roasted red pork was adopted from Chinese cuisine and then incorporated into a multitude of Vietnamese dishes. Xa Xiu is a five spice barbecue pork that has since been incorporated into popular dishes like the Vietnamese sandwich of Banh Mi.
Other Variations of Roasted Pork in Banh Mi

There are so many ways to make this delicious sandwich. There is a large variation of what types of meats to include, so you can adjust this sandwich to your heart’s content. While the version I choose to put in my banh mi sandwich, you may find other varieties include lemongrass as part of the marinade.

Xa Xiu, the red roasted pork often found in most Vietnamese sandiwches, is one of the many layers inside this classic sandwich. There are a multitude of other variations of pork layers that are generally included with banh mi. This includes:

cha lua (pork roll)
thit nuong (grilled pork)
xiu mai (pork meatballs)
bi (shredded pork skin)
nem nuong (grilled pork patties and sausage)
nem chua (sour pork)

Asian Grocery Store List for Making Roasted Red Pork for Banh Mi
Seasoning Packet for Roast Red Pork

This is the seasoning mix for roast red pork that you should get before attempting to make Vietnamese Banh Mi. This pork powder is generally used in char siew/cha siu, but it is absolutely delicious. The Dragonfly brand is the one I recommend for the marinade for the red roast pork in Banh Mi.

How to Make Authentic Roasted Red Pork for Banh Mi Recipe

Ingredients for Roasted Red Pork for Banh Mi

• ½ of a package of Seasoning Mix for Roasted Red Pork
• 2 tablespoons of brown sugar
• 2 tablespoons of soy sauce
• 2 cups of water
• 2 pounds of pork belly, pork shoulder, or pork loin

Instructions for Making Roasted Red Pork for Banh Mi

1. Combine together the seasoning mix, brown sugar, soy sauce, and water. Mix well.
2. In a plastic bag, pour the mixture. Add in the pork meat. Marinade the pork for at least an hour.
3. Preheat the oven at 325 °F. Take the pork out of the bag, place it on a roasting pan, and put in the oven.
4. Turn the meat every 15 minutes while pasting it with the liquid left in the bag.
5. Cook for 35 minutes or until done.
6. Slice thinly and place on baguette to prepare for layering into a Banh Mi sandwich.
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8. Preserving Roasted Red Pork for Banh Mi
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10. Roasted red pork after grilling can remain refrigerated for up to 7 days.

Adding this Banh Mi roasted red pork will undoubtedly add a load of flavor. Drawing from French and Chinese influences, roasted red pork provides the heartiness of the sandwich which is well balanced with the other ingredients and flavors.

Red Roasted Pork for Banh Mi - Vietnamese Classic Sandwich

yield: 6
prep time: 10 MINUTES
cook time: 45 MINUTES
additional time: 10 MINUTES
total time: 1 HOUR 5 MINUTES


This is the sweet red roasted pork used inside of the multitude of layers in a classic Vietnamese banh mi sandwich.


Ingredients

• ½ of a package of Seasoning Mix for Roasted Red Pork 
• 2 tablespoons of brown sugar 
• 2 tablespoons of soy sauce 
• 2 cups of water 
• 2 pounds of pork belly, pork shoulder, or pork loin

Instructions

1. Combine together the seasoning mix, brown sugar, soy sauce, and water. Mix well.
2. In a plastic bag, pour the mixture. Add in the pork meat. Marinade the pork for at least an hour.
3. Preheat the oven at 325 °F. Take the pork out of the bag, place it on a roasting pan, and put in the oven.
4. Turn the meat every 15 minutes while pasting it with the liquid left in the bag.
5. Cook for 35 minutes or until done.
6. Slice thinly and place on baguette to prepare for layering into a Banh Mi sandwich.

This recipe and image sources are referred in website: Cookingwithlane.com. Thanks so much!