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Crispy Vietnamese Bánh Mì Sandwiches Recipe with Savory Grilled Pork Made Easy

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A quick and easy recipe for crispy Vietnamese bánh mì sandwiches featuring savory grilled pork, tangy pickled vegetables, and fresh herbs for a perfect balance of flavors and textures.

Ingredients

Scale
  • 1 lb (450g) pork shoulder or pork loin, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon lemongrass paste or finely minced lemongrass (optional)
  • 1 cup julienned carrots
  • 1 cup julienned daikon radish (or white radish)
  • ½ cup white vinegar
  • ½ cup water
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • French baguettes or bánh mì rolls, about 6–8 inches long
  • Fresh cilantro leaves
  • Thinly sliced cucumber
  • Thinly sliced jalapeño peppers (adjust for heat preference)
  • Mayonnaise (regular or sriracha mayo)

Instructions

  1. In a medium bowl, combine soy sauce, fish sauce, honey, minced garlic, black pepper, and lemongrass paste. Add the thinly sliced pork and toss until each piece is coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
  2. In a small saucepan, mix vinegar, water, sugar, and salt. Warm over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool slightly. Place the julienned carrots and daikon in a jar or bowl, then pour the pickling liquid over them. Let sit at room temperature for at least 30 minutes before assembling.
  3. Heat your grill or grill pan over medium-high heat. Place pork slices in a single layer and grill for 2–3 minutes per side until edges are caramelized and pork is cooked through. Remove and keep warm.
  4. Slice the baguettes lengthwise but not all the way through, leaving a hinge. Lightly toast or warm the bread on the grill for 1–2 minutes to get it crispy and slightly smoky.
  5. Spread a thin layer of mayonnaise or sriracha mayo inside each baguette. Layer grilled pork slices, then top with pickled vegetables, fresh cucumber slices, cilantro leaves, and jalapeño slices to taste.
  6. Serve immediately while the bread is still crisp and pork juicy.

Notes

For gluten-free, use gluten-free baguette or lettuce wraps. Slice pork thinly against the grain for best texture. Avoid overcrowding the grill to get a good sear. Toast bread just before assembling to keep it crispy. Pickled vegetables can be made ahead and refrigerated. Reheat leftovers in oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: Vietnamese sandwich, bánh mì, grilled pork, pickled vegetables, quick recipe, easy lunch, savory sandwich

Find it online: https://emmaoven.com/crispy-vietnamese-b-a-nh-m-i-sandwiches-recipe-with-savory-grilled-pork-made-easy/