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Banh Mi with Lemongrass Pork Recipe (Banh Mi Thit Noung)
Serves 4 | Prep Time: 30 Minutes | Cook Time: 10 Minutes
Ingredients:
2 lbs boneless pork butt
(cut into 1/4-inch thick slices, 8-inch length by 2 1/2-inch width)
4-6 8-inch baguette rolls, sliced lengthwise in the center
1/2 bunch cilantro leaves
5 Jalapeno chilies, deseeded and thinly sliced
Pickled carrots and daikon (store-bought or homemade)
Mayonnaise
Lemongrass Pork Marinade:
1/2 cup minced lemongrass
1/2 cup sugar
3 tablespoons fish sauce
1 1/2 tablespoons ground black pepper
5 shallots, peeled and minced
3 cloves garlic, peeled and minced
2 tablespoons roasted sesame oil
2 tablespoons peanut oil/regular cooking oil
2 tablespoons sweet soy sauce
Method:
Lightly pound the pork slices with a mallet/back of the kitchen knife. In a bowl, mix all the Marinade ingredients well. Put in the pork slices and marinade for about 1-2 hours/overnight. Discard excess marinade before use.
Preheat grill until ready to use. Gently arrange marinated pork slices onto the grill. Grill until the pork is nicely charred on both sides and meat is thoroughly cooked. If use indoor broiler oven, broil for 5-7 minutes on each side or until the meat is completely cooked and nicely charred.
Remove lemongrass pork from grill and assemble the baguettes with mayonnaise spread, and then put the sliced Jalapeno chilies, a slice of grilled lemongrass pork, and finish off with a handful of pickled carrots and daikon and cilantro leaves. Serve a whole baguette or cut the baguette into half.
Cook’s Note:
I used the store-bought picked carrots and daikon. To make it from scratch, check out Viet World Kitchen.
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SHARE THE RECIPE & PHOTOS:
I’m loving this marinade! Indeed a great looking humble sandwich!
Wonderful! This sandwich looks super delicious – love the caramelization on the pork! :)
I always get the one with pâté and head cheese. Sure wish I could make that bread at home. It’s 80 miles to the nearest Vietnamese market.
I make a version with mortadella….yes, but it’s really good!
It looks so good…
The secret of banh mi is the baguette… Must be light and crunchy
My fav is bahn mi thit nuong too.
You spelled thit nuong wrong :)
Huong-Hung Nguyen Thanks for the correction, fixed. Vietnamese language is tough!
This sandwich look fantastic,bravo!the presentation on a wooden plate is well thought and blend well with the bread of the sandwich… very enticing, toutes mes félicitations!
Simply delicious… YUM, thank you :-)
can u pls advise what is sweet soy sauce. thks
This sandwich looks amazingly delicious! And I’m not normally a sandwich person. But this one I would devour!
I’ve seen and heard how this is a very special sandwich to the people of Vietnam. I am an ardent lover of cajun po-boys (another type of sandwich) being from Louisiana. I totally ‘get’ this yearning and craving for a delicious sandwich combination like this. I would love to try one out someday. There must be a place somewhere in this huge city of Houston.
I have sweet sauce used for frying char kway teow. Is this the same as sweet soya sauce. thanks
Look for the label ‘Sweet Soy Sauce’ or ‘Kecap Manis’. Its not the dark soy sauce that is usually used for Char Kway Teow.
We recently came back from a trip to Cambodia where they sell banh mi sandwiches on carts along the streets during the day. They have a almost clear yellowish spread that they use in the sandwich and as a dip. It is sooooo good. I just wanted to share it with all of you.
It is basically yellow mayonaise with the egg yolk instead of the egg whites. Just crack two or three eggs, separating the yolk and discard the whites(or keep it to make something else). I use a handheld whisk on low speed. Add about one cup of oil to one and a half cup (used canola oil) and mix for about four to six minutes. You will see it becoming thick and then turn a bit translucent. Add about one table spoon of sugar and mix it a bit more. Then scoop it up in a container and put it in the fridge until you are ready to use it on your sandwiches. You can add more sugar or oil adjusting it to your taste. In Cambodia, they use more oil and less egg because egg was more expensive then oil. The husband loves this stuff and even uses it on his tuna sandwich or in place of mayo. I hope you will try it and like it also. Best wishes.
Hi Rosie, thanks for sharing the secret yellow mayo recipe!!! :)
banh mi me, please!!! i can’t believe when i was in vietnam i never had one, but i’ve had a few in socal that have been amazing.
Hi, I’ve been following your website for awhile and finally got round to trying one of your recipes. (I have 2 young kids so it isn’t always easy to cook) Tried this recipe and my whole family LOVED it!!! It was so simple and absolutely delicious. We polished the whole lot off! Thanks so much for sharing this. I’m definitely looking forward to trying out more of your recipes. :)
I was very excited to make this (I love buying banh mi and wanted to try my hand at it) and I finally got everything together today. I bought a grill basket to cook the meat in so it would be easier and not fall through my grill. It worked great, and tasted fantastic! We ate 1/4 of the meat before it even made it to the sandwiches. Thanks for this great recipe! I can’t wait to make some of the others on here.