Grilled Pork Banh Mi
A Vietnamese baguette sandwich with grilled pork, quick-pickled carrot and daikon, cucumber, cilantro, and jalapeno. Great for lunch or casual dinners.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeBanh mi is a Vietnamese sandwich built on a light, crisp baguette and layered with savory fillings, pickled vegetables, fresh herbs, and chile. This version follows the popular grilled pork style often sold by street vendors and bakeries.
Using a quick carrot-daikon pickle keeps the classic sweet-tart crunch without a long wait, and a short marinade gives the pork plenty of flavor. If you can find Vietnamese-style baguettes, use them; otherwise choose a light, airy baguette rather than a dense artisan loaf.
Ingredients
- 1 medium carrot, cut into matchsticks (about 1 cup/120 g)
- 1 cup (130 g) daikon radish, cut into matchsticks
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (12 g) granulated sugar
- 1/4 tsp kosher salt
- 12 oz (340 g) thinly sliced pork shoulder or pork loin
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) neutral oil
- 2 tsp (8 g) granulated sugar
- 2 cloves garlic, finely grated
- 1/4 tsp ground black pepper
- 2 Vietnamese baguettes or 1 small French baguette, about 10 oz (280 g) total
- 2 tbsp (30 g) mayonnaise
- 1 tsp (5 ml) soy sauce or Maggi seasoning
- 1/2 English cucumber, cut into thin spears
- 1/2 cup (15 g) cilantro sprigs
- 1 jalapeno, thinly sliced (optional)
Instructions
- 1
In a medium bowl, toss the carrot and daikon with the rice vinegar, sugar, and salt until the sugar dissolves. Let stand at room temperature for 15 minutes, tossing once or twice, until slightly softened but still crisp.
- 2
In a second bowl, combine the pork with the fish sauce, soy sauce, oil, sugar, garlic, and black pepper. Let it marinate while the vegetables pickle, 15 minutes at room temperature.
- 3
Heat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat. Cook the pork in a single layer for 2-4 minutes per side, working in batches if needed, until lightly charred at the edges and cooked through.
- 4
Transfer the pork to a plate and let it rest for 3 minutes. Slice any large pieces into bite-size strips for easier layering.
- 5
Split the baguettes lengthwise, leaving one side hinged if you like. Toast cut-side down for 1-2 minutes over medium heat or in a 375°F (190°C) oven until the crust is crisp and the inside is just warmed.
- 6
Spread the mayonnaise on the cut sides of the bread, then drizzle or brush the 1 teaspoon soy sauce or Maggi seasoning over the inside. This should lightly season the bread without making it soggy.
- 7
Drain the pickled carrot and daikon well. Layer the pork on the bottom halves of the baguettes, then add the pickles, cucumber, cilantro, and jalapeno if using.
- 8
Close the sandwiches and serve right away while the bread is crisp, the pork is warm, and the vegetables are cool and crunchy.
Tips for the Best Grilled Pork Banh Mi
- Do not overpickle the carrot and daikon for this style of banh mi; 15-30 minutes keeps them crisp and bright rather than limp.
- Use a light baguette with a thin crust if possible. Dense artisan bread is harder to bite and less traditional for banh mi.
- Pork shoulder gives richer flavor, while pork loin is leaner and cooks faster. Slice either thinly so it cooks quickly and layers neatly.
- If you want a more traditional savory note, use a few dashes of Maggi seasoning inside the bread instead of extra soy sauce.
- The pickled vegetables can be made 1 day ahead and refrigerated. Drain well before assembling so the bread stays crisp.
Storage and Reheating
For the best texture, assemble banh mi just before eating. Cooked pork and pickled vegetables can be refrigerated separately for up to 3 days. Reheat the pork briefly in a skillet or microwave, toast the bread again, and assemble fresh. Freezing is not recommended for fully assembled sandwiches.
Frequently Asked Questions
What bread is best for banh mi?
A Vietnamese-style baguette is ideal because it has a thin, crackly crust and a lighter crumb than many French baguettes. If you cannot find one, choose the lightest, airiest baguette available.
Can I make banh mi ahead?
You can prepare the pork and pickle the vegetables ahead of time, but assemble the sandwiches just before serving. This keeps the bread from turning soggy.
Is fish sauce traditional in banh mi pork marinade?
Yes. Fish sauce is commonly used in Vietnamese pork marinades and adds the salty, savory depth that balances the sweet pickles and fresh herbs.
Can I use chicken instead of pork?
Yes, but it becomes a grilled chicken banh mi rather than the classic grilled pork version. Use boneless chicken thighs and cook until lightly charred and cooked through.
Quick Info
Prep Time
25 min
Cook Time
10 min
Servings
2
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
