Bánh Mì Thịt Nướng (Vietnamese Grilled Pork Sandwich)

Banh mi thit nuong is a Vietnamese grilled pork sandwich made with thin slices of lemongrass-marinated pork, pickled carrots and daikon, cucumbers, cilantro, and mayonnaise tucked into a light, crisp baguette. The pork can be grilled or baked, so it’s easy to make at home even if you don’t have an outdoor grill.

If you’ve ordered this at a Vietnamese bakery or restaurant before, the pork is really what makes the sandwich. It’s savory, slightly sweet, and caramelizes around the edges from the honey and sugar in the marinade.

The rest of the sandwich is all about balance. The pork is rich, the pickled carrots and daikon add crunch and acidity, and the cucumber and cilantro keep everything fresh. If you want to make the bread too, Vietnamese baguette gives you that light interior and thin, crisp crust that works especially well for banh mi.

What Is Banh Mi Thit Nuong?

Banh mi thit nuong is a Vietnamese sandwich filled with grilled pork, usually made with a light baguette and fresh and pickled vegetables.

Thit nuong means grilled meat, and in this version the pork is marinated with lemongrass, garlic, shallot, fish sauce, oyster sauce, honey, and five spice before cooking.

The same grilled pork is also used in other Vietnamese dishes. If you’ve had Vietnamese grilled pork noodle bowls, the pork will be very familiar. Here, it’s just tucked into bread instead of served over rice noodles.

Ingredient Notes

Pork shoulder or pork butt: These cuts have enough fat to stay tender when cooked quickly over high heat. Slice the pork thinly and against the grain so it cooks evenly and stays tender.

Lemongrass: Use the tender lower part of the stalk and mince it very finely. The outer layers can be tough and fibrous.

Fish sauce and oyster sauce: These give the marinade most of its savory flavor.

Honey and brown sugar: Both help balance the salty ingredients and give the pork those caramelized edges as it cooks.

Chinese five spice: You only need a small amount. It adds warmth to the marinade without overpowering the lemongrass.

Vietnamese baguette: A light baguette with a thin, crisp crust works best. You can use bakery-bought bread or homemade.

Mayonnaise: Vietnamese-style mayonnaise is usually richer and slightly tangier, but regular mayonnaise will also work.

Maggi seasoning: A small drizzle inside the sandwich adds a little extra savory flavor. You don’t need much.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Banh Mi Thit Nuong

Start by slicing the pork thinly against the grain. Thin slices cook quickly and give you more surface area for the marinade to coat.

Mix the lemongrass, garlic, shallot, pepper, brown sugar, bouillon powder, five spice, oyster sauce, fish sauce, honey, oil, and chili if using. Add the pork and toss until every piece is well coated.

Let the pork marinate for at least 30 minutes. If you have more time, a few hours or overnight will give it a deeper flavor.

For the grill, cook the pork over medium-high heat until it’s cooked through and lightly charred around the edges.

For the oven, thread the pork onto skewers and rest the skewers across a baking tray so the pork isn’t sitting flat against the pan. This lets the heat circulate around it and helps the edges caramelize.

Once the pork is done, let it rest briefly before assembling the sandwiches.

Warm the baguettes just enough to crisp the outside, then slice them lengthwise without cutting all the way through. Spread a thin layer of mayonnaise inside and add a light drizzle of Maggi seasoning.

Fill with the grilled pork, then add pickled carrots and daikon, cucumber, cilantro, and jalapeño if you want some heat.

Can I Cook the Pork Without a Grill?

Yes. The oven method works really well for this recipe.

Thread the marinated pork onto skewers and rest them across a baking tray, then bake at 400°F for 10–15 minutes, or until the pork is cooked through and lightly caramelized.

If you want a little more color around the edges, you can broil it briefly at the end. Keep a close eye on it because the honey and sugar in the marinade can brown quickly.

Can I Make the Pork Ahead?

Yes. You can marinate the pork up to a day ahead and keep it covered in the refrigerator until you’re ready to cook.

You can also cook it ahead and reheat it before assembling the sandwiches. I prefer reheating it in a skillet or air fryer so the edges get a little crisp again.

What Goes in a Grilled Pork Banh Mi?

I keep mine pretty simple:

• Grilled lemongrass pork
• Mayonnaise
• Pickled carrots and daikon
• Sliced cucumber
• Cilantro
• Jalapeño, if you like it spicy
• A light drizzle of Maggi seasoning

You’ll see plenty of variations depending on the bakery or family making it, but that combination gives you a good balance of savory pork, crisp vegetables, acidity, and fresh herbs.

Storage

Store the cooked pork separately from the bread and toppings.

The pork will keep in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet or air fryer until hot before assembling the sandwich.

I would not store fully assembled banh mi for very long because the bread starts to soften once it sits with the mayonnaise and pickled vegetables.

If you make this Banh Mi Thit Nuong, I’d love to hear how it turned out! Leave a comment and rating below.

RECIPE