Name: Bánh Mì Thịt Nướng (Grilled Pork Sandwich)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1-2 pounds pork shoulder or pork butt; 3 tablespoons lemongrass stems, minced; 1 tablespoon garlic cloves, minced; 1 tablespoon shallot, minced; 2 teaspoons black or white pepper; 1 tablespoon brown sugar; 1 tablespoon chicken bouillon powder; 2 tablespoons oyster sauce; 1 tablespoon fish sauce; 1 tablespoon honey; 2 teaspoons Chinese five spice seasoning; 2 tablespoons avocado oil; 2 Thai chili peppers ((optional)); Vietnamese mayonnaise; pickled carrots and daikon; cilantro; Maggi seasoning; sliced cucumbers; sliced jalapenos

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Have you ever craved a medley of flavors packed into a single, handheld masterpiece? Look no further than Banh Mi Thit Nuong—the Vietnamese sandwich that effortlessly combines smoky grilled pork, tangy pickled veggies, and crisp, fresh herbs all nestled within a soft, airy baguette. Included are special hacks and tips on how to grill or bake the thit nuong meat to perfection.

top down of three banh mi thit nuong with grilled pork, pickled vegetables, cucumbers, cilantro and sliced jalapeños.

This recipe is full of flavor from savory, sweet, and spicy notes that will transport your taste buds to the streets of Vietnam. Trust me, making this at home is more than just following a recipe; it’s a journey to flavor town you won’t want to miss! Impress your friends and family with this super easy recipe.

Instead of a sandwich, you can also use the meat for a noodle bowl – bun thit nuong.

What is Bánh Mì Thịt Nướng

Banh mi thit nuong is a Vietnamese sandwich that features grilled pork (thit nuong) as the main filling. The term “banh mi” refers to the Vietnamese baguette, which is a legacy of French colonial rule in Vietnam. The baguette used in banh mi is typically lighter, airier, and smaller than its French counterpart.

The lemongrass grilled pork (thit nuong) is thinly sliced, marinated, and often skewered before being grilled, imparting a delicious smoky flavor to the meat. The pork is then placed inside the baguette, along with various other ingredients.

Why you’ll love this recipe

Portability and Convenience: Banh mi thit nuong is a popular street food in Vietnam, known for its portability. The sandwich is easy to eat on the go. You can pack this for lunch or make it for a weeknight dinner. These banh mi sandwiches are also really popular for parties, where everyone can assemble their own banh mi.
Flavorful: The sandwich offers a delightful combination of flavors. The grilled pork provides a smoky and savory taste, which is complemented by the sweet and tangy pickled vegetables, the freshness of cilantro, and the heat from jalapeño peppers.
So many different textures: this sandwich boasts a variety of textures. The crispy and airy Vietnamese baguette contrasts with the tender and flavorful grilled pork, while the pickled vegetables add a satisfying crunch.
Versatility: While the core components remain consistent, there’s room for personalization. You can adjust the level of spiciness, play with different marinades for the grilled pork, or experiment with additional ingredients, allowing for lots of personalization.
Cultural Fusion: The sandwich represents a beautiful fusion of Vietnamese and French culinary influences, showcasing Vietnam’s diverse and rich history. This cultural amalgamation adds depth and uniqueness to the dish.

Kitchen Tools Needed

Large mixing bowl
Knife and cutting board
Measuring spoons and cups
Wooden Skewers (12″ long)

For the Grilled Pork

Ingredients needed for thit nuong (grilled pork) spread out and labeled. There's pork shoulder, oyster sauce, honey, fish sauce, five spice seasoning, brown sugar, chicken bouillon powder, ground pepper, lemongrass, garlic, shallot, and avocado oil.

Pork Shoulder or Pork Butt: these cuts provide a good balance of meat and fat. Regardless of the cut you choose, it’s important to slice the pork thinly against the grain to ensure even cooking and maximize the marinade’s surface area to infuse flavor.
Seasonings: chicken bouillon powder, brown sugar, Chinese five spice seasoning, ground black. These are the common seasonings, but you can substitute brown sugar for granulated sugar and black pepper for white pepper. I love Chinese five spice in this recipe, but you can play around with the seasoning or use a substitute.
Sauces: fish sauce, oyster sauce (or oyster sauce substitute), honey, avocado oil. These are used in addition to the dry seasonings to make a sweet and savory marinade. The oil is used to prevent the pork from burning.
Aromatics: Lemongrass, shallot, and garlic are the main aromatics used for the classic thit nuong flavor. You can substitute onions for shallots. If you don’t have lemongrass, try a lemongrass substitute such as lemon or lime zest.

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

For the Banh Mi

birds eye view of all the ingredients for banh mi thit nuong. Banh mi bread, skewers of grilled pork, pickled carrots and daikon, sliced jalapeños, mayonnaise, cilantro and cucumber.

Banh Mi Bread: You can find them at Vietnamese restaurants, banh mi shops, or even bakeries. If you can’t find banh mi bread, you can substitute it with other types of bread with a similar texture and size. French baguettes can work well as an alternative, although they may have a slightly different flavor and texture. If you have extra time, you can try making your own banh mi bread.
Grilled Pork (Thit Nuong): recipe below.
Vietnamese Mayonnaise: often referred to as “bánh mì mayo.” You can find this in Asian grocery stores or supermarkets with a well-stocked Asian foods section. If you can’t find this, substitute it with regular mayonnaise or Japanese Kewpie Mayo.
Maggi Seasoning: You can’t make a good banh mi sandwich without this. Buy it at the Asian grocery store or on Amazon.
Pickled Carrots and Daikon: You can buy this at Asian grocery stores, local Vietnamese restaurants, or delis. You can also make your own with a few simple ingredients – pickled carrots and daikon.
Jalapeño Peppers: This is optional, depending on your heat preference. If using, cut the jalapeños into thin slices. Keep the seeds for more spice. Take some of the seeds out for less spice.
Cilantro: use it or don’t. Totally up to you!

How to make the grilled pork

Step 1: Finely mince the shallots, garlic, and lemongrass.

Step 2: Use a knife to slice the pork against the grain thinly. In a large bowl, combine lemongrass, garlic, shallot, ground pepper, brown sugar, chicken bouillon powder, five spice seasoning, oyster sauce, fish sauce, honey, and avocado oil. Toss the pork in the marinade. Let it marinate for at least 30 minutes. (For best results, let it marinate for 4 hours or overnight.)

Bowl of ingredients for marinading sauce unmixed. Cutting board next to it with minced shallot, garlic, and lemongrass.

Cutting board with pork, knife thinly slicing pork. Bowl of marinade with sliced pork placed on top.

Step 3: Bake or grill the pork

Baking: Preheat the oven to 400°F. Place the pork on skewers. Place the skewers on a baking tray. Place the tray in the oven and bake for 10-15 minutes, or until the pork is cooked through. (Tip: To ensure even cooking on all sides, place the pork skewers on a small deep baking tray, so the stick is resting on the tray but the pork isn’t directly touching the bottom. This allows for uniform heat circulation during the baking process. We’re trying to imitate grilling it, not steam it.)

Grilling: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking. Place the skewers on the preheated grill. Cook for 3-5 minutes on each side or until the pork is fully cooked and has a nice char on the edges. The exact cooking time will depend on the thickness of the pork slices.

showing how to skewer the marinated pork. Bowl of marinated pork, bamboo skewer sticks, and some already skewered pork on top of baking tray.

Freshly grilled pork on skewers resting on top of a baking tray.

Assembling the sandwich

Step 1: Have the pickled daikon and carrots, sliced cucumbers, fresh cilantro leaves, sliced jalapeño peppers (if using), and any optional condiments like mayonnaise or pate ready.

Step 2: If the Vietnamese baguette is not pre-sliced, carefully slice it horizontally, keeping one side hinged to create a pocket for the filling. If using mayonnaise or pate, spread a thin layer on the inside of the baguette. This adds creaminess to the sandwich.

process shot of slicing the banh mi bread and adding mayonnaise. Surrounded by banh mi toppings.

Step 3: Add Maggi seasoning.

Step 4: Place the sliced grilled pork evenly inside the baguette. Arrange it to cover the length of the bread.

Process of adding Maggi seasoning and adding the grilled pork.

Step 5: Place the sliced cucumbers on top of the grilled meat. This adds a refreshing and crisp texture.

Step 6: Add a generous layer of pickled daikon and carrots on top of the cucumbers. The pickled vegetables provide a sweet and tangy crunch.

Process of adding the cucumbers, and pickled carrots and daikon.

Step 7: Add sliced jalapeño peppers, if using.

Step 8: Add fresh cilantro.

Process of adding sliced jalapeños and cilantro.

Carefully close the baguette, pressing it together gently to secure the filling. If desired, you can wrap the assembled banh mi in parchment paper for easier handling. ENJOY!

Banh Mi Thit Nuong: Helpful Tips

Thinly slice the pork. Thin slices have more surface area to infuse the flavors and are easier to bite into and distribute more evenly throughout the sandwich.
Let the pork marinate for at least 30 minutes to soak up all the flavors. This process also helps tenderize the pork. I prefer to let it sit overnight.
If your baguette is not freshly baked, warm it in the oven before assembling the banh mi. This step ensures that the bread is soft on the inside and has a slightly crispy exterior.
Feel free to customize the banh mi to suit your taste. Add or omit ingredients based on your preferences, whether it’s extra peppers for heat or a dollop of mayonnaise for creaminess.
Assemble the banh mi just before serving to maintain the freshness of the ingredients. This is particularly important if you are making several sandwiches to serve later.

How to store leftovers

Refrigerate: If you have leftovers, refrigerate it promptly. Place the sandwich in an airtight container or wrap it tightly in plastic wrap. Refrigerate it within two hours of preparation to reduce the risk of bacterial growth.

Separation of Ingredients: If possible, store the components of the banh mi separately. For example, keep the grilled pork, pickled vegetables, and bread in separate containers. This helps prevent the bread from becoming soggy due to moisture from other ingredients.

Avoid Moisture: Moisture can affect the texture of the bread, making it soggy. Place a paper towel or napkin in the container to absorb any excess moisture. Alternatively, you can store the pickled vegetables in a separate container to prevent them from releasing too much liquid.

Freezing (for Grilled Pork Only): While the bread and fresh vegetables may not freeze well, you can freeze the grilled pork separately. Allow the pork to cool completely before placing it in an airtight container or freezer bag. Label the container with the date to keep track of its freshness. When you’re ready to enjoy it, thaw the pork in the refrigerator and assemble a fresh sandwich.

Reheating (for Grilled Pork): If you’re reheating the grilled pork, consider doing so in an oven or toaster oven to help restore its crispiness. Microwaving may make the bread soggy, so use an oven or toaster oven for better results.

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