The Vietnamese baguette sandwich of grilled pork, pate, pickled daikon and carrot, cilantro and jalapeno, sold on Stockton Boulevard, the stretch named Little Saigon in 2010.

Vietnamese refugees began settling in Sacramento in the 1980s, and in February 2010 a stretch of Stockton Boulevard from Florin Road to Fruitridge Road was officially named Little Saigon, a strip with a great number of Vietnamese and Chinese restaurants. SF Supermarket stands at 65th Street and Stockton Boulevard. On the boulevard, Pho Bac Hoa Viet at 6645 lists a Vietnamese baguette, or banh mi, beside its pho, and Pho Saigon at 5304 sells a Vietnamese sandwich.

Where to eat Stockton Boulevard Banh Mi in Sacramento

2 editor picks for Stockton Boulevard Banh Mi in Sacramento, ranked by editorial score. All Sacramento signature dishes · Stockton Boulevard Banh Mi across every city.

  • Pho Bac Hoa Viet South Sac

    Try Banh xeo, a sizzling crepe filled with shrimp and pork, or a banh mi Vietnamese baguette.

    Pho Bac Hoa Viet on Stockton Boulevard serves Vietnamese and Chinese favorites, from sizzling banh xeo crepes and banh mi to bowls of pho with rare steak.

    DetailsDirections

  • Pho Saigon Stockton Boulevard

    Try Charbroiled beef, chicken or pork with vermicelli.

    Pho Saigon Restaurant on Stockton Boulevard serves Vietnamese cuisine at affordable prices for dine-in or take-out, from charbroiled meats to fried rice.

    DetailsDirections

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Make it at home

Serves 43 hrEasy

Ingredients

  • 4 small Vietnamese-style baguettes (or substitute crusty French rolls)
  • 500g pork shoulder, sliced thin
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 medium daikon, julienned
  • 2 medium carrots, julienned
  • 120ml rice vinegar
  • 60g sugar
  • 1 tbsp salt
  • 150g pork pate or chicken liver mousse
  • 60ml Kewpie mayonnaise
  • 1 bunch cilantro
  • 2 jalapenos, sliced thin
  • 1 cucumber, julienned

Method

  1. Marinate the pork in fish sauce, soy sauce, brown sugar and garlic for at least 30 minutes (or up to 4 hours in the fridge).
  2. Combine daikon and carrot in a bowl. Dissolve sugar and salt in rice vinegar; pour over and let pickle at least 1 hour.
  3. Grill the marinated pork over high heat 2 to 3 minutes per side until charred at the edges.
  4. Split the baguettes. Spread one side with mayonnaise, the other with pate.
  5. Layer the grilled pork, drained pickled vegetables, cucumber, cilantro and jalapeno. Close and press lightly.

Editor tip. Pickle the daikon and carrot at least an hour ahead, and add them last, well drained, so the baguette stays crisp.

Common allergens: Wheat, Soy, Egg.