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Banh Mi with Lemongrass Pork

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Banh Mi is Vietnamese baguette with grilled meat. Easy banh mi recipe with grilled lemongrass pork and baguette to make the perfect banh mi at home. | rasamalaysia.com

Banh Mi is Vietnamese baguette with grilled meat. Easy banh mi recipe with grilled lemongrass pork and baguette to make the perfect banh mi at home. | rasamalaysia.com

I miss the breakfast breads in Vietnam during my travels, specifically Vietnamese-style baguettes (bánh mì).

Here in the States, whenever I need my bánh mì fix, it’s a fifteen minutes drive to Little Saigon.

Most of the time, there’s a line, so it takes even longer to get my fix.

That’s why I decided to make it at home.

Banh Mi is Vietnamese baguette with grilled meat. Easy banh mi recipe with grilled lemongrass pork and baguette to make the perfect banh mi at home. | rasamalaysia.com

Bánh mì, which is the Vietnamese term for “bread,” is actually the baguette that is used to make the popular Vietnamese sandwich.

It’s found in places with a concentrated Vietnamese population, from France, Canada, United Kingdom to the United States.

This popular Vietnamese-style sandwich can be easily found in most restaurants or Vietnamese-owned sandwich shops, and there are a variety of meat choices—from steamed, pan-fried, to grilled options (Thit Nuong, being my all time personal favorite).

Banh Mi is Vietnamese baguette with grilled meat. Easy banh mi recipe with grilled lemongrass pork and baguette to make the perfect banh mi at home. | rasamalaysia.com

This fresh Vietnamese baguette roll with golden crust is exceedingly crispy and crunchy.

As for the Thịt Nướng (grilled meat), I used the intensely flavorful grilled lemongrass pork that was slightly on the fatty side so it turned out nice and tender with charred aromas.

Spread the baguette with some mayo or butter and fresh cilantro, jalapeno slices and most importantly, the pickled carrots and daikon, you’re on your way to a very substantial meal.

This is another great summer recipe to try as the aromas of the grilled lemongrass pork beckons from afar.

Out of all the bánh mì varieties, my personal favorite is Bánh Mì Thit Nuong with grilled lemongrass pork.

What’s yours?

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Banh Mi with Lemongrass Pork Recipe (Banh Mi Thit Noung)

Banh Mi is Vietnamese baguette with grilled meat. Easy banh mi recipe with grilled lemongrass pork and baguette to make the perfect banh mi at home.

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. 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.

Recipe Notes

I used the store-bought picked carrots and daikon. To make it from scratch, check out Viet World Kitchen.

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31 COMMENTS... read them below or add one

  3. 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.

    Reply

  10. 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!

    Reply

  13. This sandwich looks amazingly delicious! And I’m not normally a sandwich person. But this one I would devour!

    Reply

  14. 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.

    Reply

    • Look for the label ‘Sweet Soy Sauce’ or ‘Kecap Manis’. Its not the dark soy sauce that is usually used for Char Kway Teow.

      Reply

  16. 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.

    Reply

  18. 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. :)

    Reply

  19. 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.

    Reply

  22. I am a huggggge fan of banh-mi sandwiches and when i found this recipe…I had to try it! I followed the recipe exactly and even pickled the carrots. When the pork was broiling, my home smelled like heaven. When I finally had the chance to build the banh-mi with as much pork, cilantro and jalepenos as I wanted, I just closed my eyes and smiled. Thank you for sharing! I absolutely love te recipes on this website.

    Reply

  23. I logged in properly, but the printed recipe is in an unreadable text, even though the print sample on screen is good. What happened? I never had trouble before.

    Reply

  24. I used pork neck fillet which I think is the same as a pork butt and it was simply delicious. I am going to use the same marinade on strips of pork next time for a stir fry. This is a great recipe. Thank you.

    Reply

  25. I looooove this recipe and I’ve been making it for a couple of years now…..it’s my husbands favorite!! If I wanted to make this recipe with chicken thighs, how long should I cook it??

    Reply

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