Grilled Pork Banh Mi

Name a better sandwich – It’s cool I’ll wait.

The bánh mì might just be one of the most balanced sandwiches out there, and this pork banh mi does the iconic Vietnamese sandwich justice. With lemongrass and garlic-marinated grilled pork, sweet and tangy pickled daikon, and fresh vegetables and herbs, this sandwich is no longer just something you order at your favorite Vietnamese restaurant—it’s now the sandwich to make at home.

Hands down, my favorite sandwich of all time is a banh mi. Roasted pork, grilled pork, chicken, beef—you name it, I’ll eat it. When I was at FIT and barely had two cents to my name, I would go out of my way to Bánh Mì Saigon in Chinatown for their $4.50 banh mi sandwiches. They were cheap, and hands down some of the best in the city. I practically survived on these sandwiches, and if you ever have the chance to visit, I highly recommend it (though their prices are higher now).

Now that I don’t live in the city, I can confidently say it’s hard to find a good banh mi. Often, the filling is lacking—a.k.a., a thin sandwich—or the pickle is less than satisfactory. This recipe is for anyone who, like me, dreams of this sandwich and wants to recreate it at home.

WHAT IS A BÁNH MÍ?

Literally translating to both “bread” and “sandwich,” the banh mi is a Vietnamese dish that incorporates both Vietnamese and French cuisines into one undeniably tasty sandwich. While the banh mi can vary depending on its fillings, a few things remain true.

• Bread – The bread is typically a light and airy baguette or roll with a crusty exterior.
• Protein – The protein can vary, including options like pork, chicken, beef, or even tofu.
• Pickled Vegetables – Vietnamese pickled daikon and carrot, also known as Đồ Chua, is essential for giving this sandwich its sweet yet tangy flavor. This ingredient is non-negotiable in my book and cannot be replaced with any other pickle.
• Fresh Vegetables – Fresh cucumbers, and even jalapeños add a great crunch to the sandwich.

WHAT YOU’LL NEED FOR GRILLED PORK BANH MI

The list below may seem intimidating at first, especially if you prefer recipes that don’t require a ton of ingredients. Since we’re making the pork marinade from scratch and the (non-optional) iconic pickle, there are a few extra ingredients you’ll need. However, this recipe still remains easy and approachable.

BANH MI

• Pork – This recipe calls for pork loin chops, not pork tenderloin, which may sound similar but are actually quite different. You should be able to find pork loin chops easily in any supermarket. Don’t worry about the thickness—you’ll be butterflying them before marinating and grilling. There’s enough fat in the pork loin to keep these pieces juicy and delicious without being overly fatty.
  
  I know a lot of people don’t eat pork, and I rarely do myself, so if you’re looking for a way to still enjoy this recipe, check out the substitutions section below.
• Đo Chua – The iconic Vietnamese pickle, often found on banh mi, is a must-have. Unless you have access to an Asian specialty market with a wide variety of goods, you’ll likely need to make it yourself. Fortunately, it’s easy to prepare, takes just a few minutes, and is absolutely worth the effort.
• Cucumbers – I like using Persian cucumbers for this because they’re already conveniently small, but any cucumber will work—you might just need to cut it into slices instead of spears.
• Jalapeño
• Cilantro
• Bread – There is a very specific bread that banh mi sandwiches use. Think short light and airy baguettes You can however sub this out for another type of bread if you cant find it.
• Optional Mayo

PORK MARINADE

• Fish Sauce – Truth be told, I used to hate fish sauce. I was either buying the wrong kind or not using it properly. However, this is one of those dishes where fish sauce truly makes the marinade sing. If you need a recommendation the one I use is Red Boat. (*affiliate link)
• Lemon Grass – Preferably fresh, but it can be tricky to find whole lemongrass stalks. If you need to use lemongrass paste, use half the amount called for in the recipe, as the paste is more concentrated than minced fresh lemongrass.
• Cilantro
• Soy Sauce
• Garlic – Fresh only!
• Brown Sugar – Light or dark brown sugar work for this recipe.
• Ginger – Fresh only!
• Oil – Any neutral flavored oil works, think canola, vegetable, or avocado.

ĐÔ CHUA

Whatever you do, don’t skip making this iconic, and dare I say, magical Vietnamese pickle. The combination of daikon and carrot is sweet, tangy, and truly defines the banh mi. It’s a bit labor-intensive and does take some time, but trust me, it’s absolutely worth it.

• Diakon Radish – I love daikon; I think it’s a fantastic radish that’s so underutilized in Western cuisine. Check your local grocery store for this one—you might be surprised. I typically purchase my daikon at an Asian specialty store, but I’ve also seen daikon chunks at Whole Foods and whole daikon radishes at my local ShopRite. You’re looking for a medium-sized radish.
• Carrots – Choose large, chunky carrots so you can cut them into the same shape and size as the daikon.
• White Vinegar
• White Sugar
• Salt

SUBSITUTIONS

Typically, substitutions are folded into the ingredients section, but there are a few ways to mix up this pork banh mi. Below are just a few recommendations, but if you end up trying something else, please share it in the comments.

Swap for Chicken – This sandwich was initially tested with both pork and chicken, and it was almost impossible to choose the final protein for the shoot. Pork won out, but only because it’s the more common protein for banh mi.

I highly recommend trying this with chicken—swap the pork for chicken thighs (you need some of the fat). If you make this substitution, there’s no need to butcher the chicken the same way you do the pork. Simply marinate for the listed time and grill.

Ditch the Bread – Yes, banh mi literally translates to “bread,” but no one is stopping you from taking all these ingredients and putting them into a banh mi-inspired bowl. My suggestion: enjoy it over rice noodles, topped with a ton of cilantro.

TOOLS NEEDED

• Grill – As the title suggests, you will need a grill to make the pork for this sandwich. Grilling the pork is not only a quick and efficient way to cook it, but as you know, fire adds char and flavor, balancing the funkiness of the fish sauce, the sweetness of the brown sugar, and the umami from the soy sauce and other aromatics.

HOW TO MAKE GRILLED PORK BANH MI

ĐÔ CHUA

My hot tip? Make the pickle first. It takes a minimum of 1 hour to lightly pickle and cool down. Ideally, you want the pickle to be cold when you top the sandwich. You can also make this in advance and store it in the fridge until ready to eat.

Prep the Vegetables – There are a few ways you can cut the vegetables for this pickle, but my preferred method is into matchsticks. Start by peeling both the daikon and the carrots. Using a sharp knife, cut both into manageable lengths (approximately 2 inches). Then, cut lengthwise into even planks, followed by cutting the planks lengthwise again into matchsticks.

Place both in a bowl, generously salt, and toss. Let the mixture sit for 10 minutes. This helps maintain a crisp texture and removes any bitterness from the daikon. After 10 minutes, drain, rinse, and place the vegetables in a large mason jar.

Make the Pickle – In a small saucepan over low heat, add the vinegar, water, and sugar. Heat just until the sugar dissolves, stirring every few minutes. Pour the hot pickling liquid into the jar of cut daikon and carrots, and lid it. Place in the fridge for a minimum of 1 hour to pickle and cool before consuming.

A little warning! If you’ve never made or even eaten Vietnamese pickled daikon and carrots before, you might be surprised by the smell. Truth be told, daikon has a strong odor, and that’s absolutely normal. Don’t worry—nothing has gone bad!

GRILLED PORK BANH MI

Prep the Pork– On a sturdy cutting board, using a very sharp knife—bonus points if it’s a carving knife—you’re going to butterfly the chop. Place your hand on the top of the chop for support and using long cuts slide the knife horizontally through the pork chop until you reach the end without cutting all the way through (see image above).

Next, place a piece of parchment paper or plastic wrap over the chop. Using a meat mallet, wine bottle, or rolling pin, gently pound the meat. You’re not aiming to make it very thin—just about half of its original thickness.

Marinate the Pork – Place the pork in a large bowl and add the lemon grass, garlic, brown sugar, soy sauce, fish sauce, cilantro, ginger and oil. Toss to thoroughly coat the pork. The marinade is just enough to cover the chops, with no excess pooling at the bottom of the bowl so make sure all the meat gets coated. Cover the bowl and place it in the fridge for at least 1 hour, but you can also prepare it overnight for easier cooking the next day.

Confused about how to cut the lemongrass? If you’re starting with a whole stalk, begin by cutting off the end, then peel back the tougher outer layers until you reach the core, which should be pale with a yellow-green color. From there, I usually quarter it, then chop and mince finely. It is important here to get a really small mince here.

Sometimes you can buy smaller stalks that already have the outer layer removed. Simply just mince those.

Grill – Preheat the grill to 450°F-500°F. Once hot, place the pork on clean grates and cook with the lid closed for about 3-4 minutes on each side, depending on the thickness of the chop.

Assemble- Once the pork and the pickles are ready, it’s time to assemble the pork banh mi. Start with a layer of pork, followed by a generous layer of the Vietnamese pickle. Next, add the raw cucumbers, sliced jalapeños, and a good amount of cilantro on top. If you’re looking for a bit more moisture, this sandwich also tastes great with a schmear of mayo or sriracha mayo.

STORING/REHEATING

It doesn’t make much sense to store the assembled sandwich, but the components of this pork banh mi can be stored and even prepped ahead of time for easy banh mi building later.

• Lemongrass + Garlic Grilled Pork – Can be stored in an airtight container in the fridge for 2-3 days.
• Đo Chua – This pickle can stay in a sealed jar in the fridge for about 2-3 weeks.

**In addition the additional toppings can be sliced and prepped ahead and stored in an airtight container in the fridge for a few days.