Best Pork Manh Mi (with Prosciutto and Quick Slaw)
Updated Aug 19, 2025
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This pork banh mi stacks slow-roasted pork, silky slices of prosciutto, and crisp, tangy pickled vegetables into a crusty baguette, resulting in a sandwich that’s salty, savory, fresh, and totally daydream-worthy. The quick slaw brings bright, pickled crunch, and the prosciutto adds a touch of porky sophistication.
Every bite of this pork bánh mì is an experience: slow-roasted pork, silky prosciutto, and a quick, tangy slaw, all piled onto a crusty baguette so perfect it practically crackles with flavor and texture. It hits every flavor note – salty, savory, bright, with just enough pickley-ness to perk up every mouthful. And presuming you have leftover slow-cooked pork on hand, it comes together in the time it takes to quick-brine the veggies.
I do not want to oversell this sandwich, because I want you to bite into it, and close your eyes, and have that moment where time stands still, and you realize that true beauty exists in the world. You could also toss the slaw with extra Nuoc Mam Chanh, Vietnamese chili lime dipping sauce, if you have that on hand.
How did I do on the not overselling thing?
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What's In This Post?
What Is Prosciutto?
What is so great about this ham, which by law can only be made in the beautiful countryside surrounding Parma, Italy? The ham is made from select legs of pork, slow-cured with sea salt, and the process is very carefully controlled so the end product is always sweet and delicious, with a wonderful texture.
The flavor and texture will range depending on how long the prosciutto has been aged, ranging from a more delicately flavored and softer 12-month prosciutto (the minimum time the pork needs to be aged according to the strict rules of the Consorzio) to 36 months.
In short, look for the crown on the labdel, which lets you know you are buying the king of hams, authentic Prosciutto di Parma. If possible, buy it sliced to order, though pre-sliced is an option in many supermarkets around the country.
Now, back to the magical, delicious, texturally amazing, balanced, intriguing sandwich.
Prosciutto in Bánh Mì
This is a take on a bánh mì, which is a French Colonial Vietnamese sandwich built on a crusty baguette, with some sort of cold cuts or roasted meat or pate, often pork, sometimes a combo of meats, a variety of pickled vegetables, often cilantro, and perhaps a mayo-based slather of some sort. It’s a flavor and texture kapow: salty, savory, sweet, sour, spicy.
The ingredients vary, but the basic varied flavor combo and textural contrasts remain fairly consistent. Anyway, I decided to take the leftovers from a fall-apart-cooked pork shoulder, make up a quick pickle of shredded veggies, and build a version of banh mi with Parma Prosciutto and a hefty handful of arugula.
Then the next week, I roasted another 6-pound pork shoulder and bought some more prosciutto. Just so I could make this sandwich again. All hail the king of ham.
Ingredients
For the Slaw:
- Carrot
- Cucumber
- Daikon radish
- Scallions
- Rice vinegar – Use unseasoned rice vinegar for this recipe.
- Fish sauce
- Fresh mint and fresh cilantro – If your family includes people who don’t like cilantro, try other herbs like chervil or basil.
For the Spicy Mayo:
- Mayonnaise
- Gochujang – If you don’t have this Korean red chili paste, Sriracha or another hot sauce will work.
- Fresh lime juice – A little tang balances the flavor.
For the Sandwiches:
- Baguette – A baguette is the perfect bread for this sandwich, and easy to find, but also consider using tortas, Cubano rolls, or Kaiser rolls. And if you can find bread labeled Vietnamese banh mi rolls – buy them!
- Cooked pork roast or loin – The sandwich is a perfect use for leftover pork roast or pork loin.
- Prosciutto
- Baby arugula
A pork bánh mì is a classic Vietnamese sandwich made with a crusty baguette, savory pork, pickled vegetables, fresh herbs, and bold seasonings. While traditional versions use cold cuts and/or pate, this version adds Italian prosciutto for an extra layer of silky, salty richness.
The key is a light, crispy baguette, not too chewy, so the fillings shine through. The bread should be airy inside with a super crisp crust.
You can roast the pork and pickle the vegetables a day or two ahead. Assemble just before serving so the baguette stays crunchy and fresh.
Typical toppings include pickled daikon and carrots, fresh cilantro, sliced cucumbers, jalapenos, and a creamy element like mayonnaise, or a spicy mayo like Sriracha Mayonnaise or, for a fun twist, Chipotle mayo.
What to Serve With Pork Banh Mi
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Prosciutto and Pork Banh Mi
Ingredients
For the Slaw
- ½ cup shredded carrot
- ½ cup halved and very thinly sliced seeded cucumber
- ¼ cup shredded daikon radish
- ¼ cup slivered or chopped scallions
- 2 tablespoon unseasoned rice vinegar
- 1 tablespoon fish sauce
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons torn fresh mint leaves
- 2 tablespoons fresh cilantro leaves (optional)
For the Spicy Mayo
- ⅓ cup mayonnaise
- 1 tablespoon gochujang (or Sriracha or other hot chili sauce; or to taste)
- ½ teaspoon fresh lime juice
For the Sandwiches
- 4 6-inch pieces baguette
- 8 thin slices cooked pork roast or loin (warm or at room temperature; about 3/4 pound total)
- 4 large thin slices Prosciutto di Parma
- 1 cup baby arugula
Instructions
- In a large bowl, combine the carrot, cucumber, daikon, scallions, vinegar, fish sauce, and salt and pepper. Stir to combine. Then (ideally) refrigerate for 1 to 2 hours to let the vegetables pickle slightly. Stir in the mint and cilantro.
- In a small bowl, combine the mayonnaise with the hot chili sauce, and the lime juice. Season with a bit of salt.
- When you are ready to assemble and serve the sandwiches, halve the baguette lengthwise. Place 1/4 of the pork on the bottom of the baguette, cutting the pork to fit the baguette. Layer on some of the slaw, then drape a piece of prosciutto over the slaw. Top with 1/4 of the arugula. Swipe the top of the baguette with the spicy mayo and place the bread on top.
Cannot wait to try this sandwich! I’ll wait to be alone at home so I’ll keep it all for myself.
I approve of that plan.
I have to be honest — I had no idea what a bahn mi was — does it come from the French bon ami? If so, I understand why! What an awesome and delightful combination of flavors, ingredients, and (now I know) cultures. These were delectable! Thanks Katie!
ha! I have to admit I needed to look it up and I found Banh Mi is a Vietnamese term for all kinds of bread. The word is derived from bánh (bread) and mì (wheat, also spelled mỳ in northern Vietnam). But bon ami sounds right to me, too!
this combination really makes the prosciutto pop! loved the pickled slaw with the pork- my husband ate 2 of these in one sitting!
my husband could take on your husband!
Love the inventiveness! It’s a combination of 2 of my favorite cultures…Vietnamese banh mi from my mother and prosciutto from my all time favorite country, Italy. Really, what’s NOT to love. Can’t wait to try it out on my mom and family.
I hope it passes muster with your mom!
whoa! east meets west in a dream sandwich. looks amazing – making a shopping list now. thank you Katie!
you won’t be sorry….
Cannot wait to try this sandwich! Perfect addition to Football Sunday menu for hungry boys home from college. Hearty and delicious combination with elevated flavor boost from the slaw. Yumminess between crunchy baguette!!!
that would be a classy football game sandwich!
Can’t wait to try this. We eat a lot of pork loin because it’s so easy, but I’m always looking for a way to use the leftovers. Love the idea of adding Prosciutto and the pickled veggies.
it is a great way to use up leftovers ( and a very good reason to make sure you have leftovers)
Wow! Love banh mis–especially the cilantro!–but never thought about putting on prosciutto. What a fab idea. Thanks for sharing. Definitely a keeper.
pork squared!
Pork loin + prosciutto? Loving that! Can’t wait to try this.
it’s a perfect pork medley!