Bánh Mì Thịt Nướng (Grilled Pork Sandwich)
Servings: 8 servings
Calories: 110kcal
This banh mi thit nuong features lemongrass-marinated grilled pork tucked into a light Vietnamese baguette with tangy mayonnaise, pickled carrots and daikon, crisp cucumbers, and fresh herbs. It’s a classic sandwich that’s flavorful, balanced, and easy to make at home.
Print Recipe
Ingredients
Lemongrass Grilled Pork
- 1-2 pounds pork shoulder or pork butt
- 3 tablespoons minced lemongrass stems
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 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 powder
- 2 tablespoons avocado oil
- 2 Thai chili peppers, finely minced (optional)
For the Sandwich
- Vietnamese baguettes
- Vietnamese mayonnaise
- Pickled carrots and daikon
- Sliced cucumbers
- Fresh cilantro
- Sliced jalapenos (optional)
- Maggi seasoning
Instructions
Marinate the Pork
- Thinly slice the pork against the grain. In a large bowl, combine 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 evenly coated. Marinate for at least 30 minutes, or up to overnight for deeper flavor.
Cook the Pork
- Grill: Preheat grill to medium-high and lightly oil the grates. Grill the pork for 3–5 minutes per side, until fully cooked and lightly charred.Oven: Preheat oven to 400°F. Thread pork onto skewers and rest them across a baking tray so heat circulates underneath. Bake for 10–15 minutes, until cooked through and slightly caramelized.Let the pork rest briefly, then slice if needed.
Assemble the Banh Mi
- Slice the baguettes lengthwise, keeping one side hinged. Spread a thin layer of mayonnaise inside and drizzle lightly with Maggi seasoning.
- Add the grilled pork, then layer with pickled carrots and daikon, cucumbers, cilantro, and jalapenos if using. Gently press the sandwich together and serve right away.
Notes
- Slice pork thin and against the grain for the most tender result.
- Longer marinating time gives better flavor. Overnight works especially well.
- Warm the baguette slightly before assembling for the best texture.
- Don’t overfill the sandwich. Balance is what makes banh mi work.
Nutrition
Calories: 110kcal | Carbohydrates: 6g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 476mg | Potassium: 177mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
