Bánh Mì Thịt Nướng – Vietnamese Grilled Pork Bánh Mì

Bánh Mì Thịt Nướng is a classic Vietnamese sandwich made with smoky, caramelized grilled pork tucked into a light, crisp Vietnamese baguette. The rich, savory pork is balanced by tangy pickled carrots and daikon, fresh cucumber, fragrant cilantro, spicy jalapeño, and creamy mayonnaise. The combination of crisp, airy bread, juicy grilled pork, bright pickles, and fresh herbs creates the irresistible contrast of flavors and textures that makes Bánh Mì so distinctive.

Makes 4 small Bánh Mì sandwiches

Equipment

• Cast Iron Skillet
• Wooden cutting board

Ingredients

• 4 Bánh mì - Vietnamese Baguettes
• 450 g pork tenderloin, cut into 3–5 mm slices
• 2 tbsp fish sauce
• 1½ tbsp Japanese soy sauce
• 2 tbsp sugar or palm sugar
• 2 garlic cloves, finely grated or pressed
• 1 small shallot, very finely chopped or grated
• 1 tbsp neutral oil
• 1 tsp sesame oil
• 1 tsp finely grated lemongrass
• ½ tsp white pepper
  

• Pickled Carrots and Daikon (Đồ Chua)

• ½ cucumber, thinly sliced
• 2–3 tbsp fresh or frozen cilantro, finely chopped and well drained
• 1–2 fresh or frozen jalapeños, thinly sliced, to taste
• 4 tbsp chipotle mayonnaise, or to taste

Method

1. If desired, place the pork tenderloin in the freezer for 20–30 minutes. This makes it easier to cut thin, even slices.
2. Slice the pork approximately 3–5 mm thick, cutting across the grain.
3. Combine all the marinade ingredients in a bowl and stir until the sugar is mostly dissolved.
4. Place the sliced pork in a container and pour the marinade over it.
5. Mix thoroughly so that every piece is coated.
6. Cover and refrigerate for 4–24 hours. Overnight is ideal.
7. Remove the pork from the refrigerator approximately 20–30 minutes before cooking.
8. Heat a frying pan, grill pan, or grill until very hot.
9. Cook the pork in batches so the pan remains hot. Because the slices are thin, they only need approximately 1–2 minutes per side, depending on thickness.
10. Cook until browned and caramelized around the edges and fully cooked through.

If you do not plan to use all the pork within the next day, it is better to cook the remaining marinated pork and refrigerate it rather than leaving it raw in the marinade for several more days.

Sriracha/Chipotle Mayo

• 4 tbsp mayonnaise
• 1–2 tsp sriracha/chipotle paste, depending on how much heat and smokiness you want

To Assemble

For each Bánh Mì:

1. Split a baguette lengthwise, without cutting completely through it.
2. Spread a thin layer of chipotle mayo inside.
3. Add the warm grilled pork.
4. Add a generous amount of pickled carrot and daikon.
5. Add thinly sliced cucumber.
6. Add fresh or thawed, well-drained cilantro.
7. Add thinly sliced jalapeño, fresh or thawed and well-drained.
8. Add a little more chipotle mayo if desired.

Serve immediately while the baguette is still crisp and the pork is warm.