Vietnamese Special Combo Sandwich

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A Vietnamese Special Combo Sandwich layers several savory meats—grilled pork, pork roll, head cheese, and silky pâté—inside a crackly baguette with tangy pickled vegetables, crisp cucumber, and fresh herbs. It is the ultimate street-food sampler, balancing rich, smoky, salty, and bright flavors in every bite.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 14 gSugar
• 34 gProtein
• 1480 mgSodium
• 620 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the pickled vegetables

• 1 medium carrot, julienned
• 1 small daikon radish (about 200 g), julienned
• 1/2 cup distilled white vinegar
• 1/2 cup warm water
• 1/4 cup granulated sugar
• 1 teaspoon fine sea salt

For the grilled pork

• 400 g pork shoulder or pork belly, thinly sliced
• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon freshly ground black pepper

For the sandwich assembly

• 4 small Vietnamese baguettes (about 20 cm each)
• 120 g Vietnamese pork roll (cha lua), thinly sliced
• 120 g head cheese (gio thu), thinly sliced
• 100 g smooth pork liver pâté
• 4 tablespoons unsalted butter, softened
• 2 tablespoons mayonnaise
• 1 Japanese or Persian cucumber, thinly sliced
• 1 small bunch fresh cilantro, sprigs only
• 1 small red chili, thinly sliced
• 2 teaspoons Maggi seasoning sauce
• 1 teaspoon soy sauce

Directions

1. Make the pickles: In a bowl, whisk vinegar, warm water, sugar, and salt until dissolved. Add carrot and daikon, press down to submerge, and let stand at least 1 hour (or refrigerate up to 5 days). Drain before using.
2. Marinate the pork: Combine fish sauce, brown sugar, honey, garlic, oil, and pepper in a bowl. Add the sliced pork, toss to coat, and marinate for at least 20 minutes at room temperature or up to 4 hours refrigerated.
3. Cook the pork: Heat a grill pan or skillet over medium-high heat. Cook the pork in batches for 2 to 3 minutes per side until caramelized, lightly charred at the edges, and cooked through. Set aside.
4. Prep the bread: Slice each baguette lengthwise, leaving a hinge. Spread butter on both cut sides, then press the open halves onto a hot dry skillet (or under a broiler) for about 1 minute until lightly toasted and crisp.
5. Spread mayonnaise on the bottom half and pâté on the top half of each baguette. Layer in grilled pork, sliced pork roll, and head cheese.
6. Top with a generous pinch of pickled carrot and daikon, several cucumber slices, a handful of cilantro sprigs, and a few chili slices. Drizzle Maggi and soy sauce over the fillings.
7. Close gently, press for a few seconds, slice in half, and serve immediately while the bread is still crackling crisp.

Cook’s Notes

• True Vietnamese baguettes use a rice–wheat flour blend for an airy, crackly crust—substitute a light Italian-style baguette if unavailable.
• Do not skip marinating the pork; the fish sauce and sugar balance is what gives the meat its signature savory-sweet char.
• For extra crunch, slice the cucumber lengthwise into thin planks and pat dry before layering.
• Toast the baguette right before assembling so the steam from the fillings does not soften the crust.
• If head cheese is hard to find, double the pork roll and add extra pâté for an equally rich combo.

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