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Vietnamese Lemongrass Pork Banh Mi

A classic and vibrant Vietnamese sandwich featuring savory, umami-rich grilled lemongrass pork, crunchy quick-pickled daikon and carrots, fresh cilantro, and spicy jalapeños, all stuffed inside a crispy, airy baguette.

Prep 30 min Cook 15 min Total 105 min Level Intermediate

Serves 4

Ingredients

Quick Pickled Vegetables (Do Chua)

1 cup Daikon radish — peeled and cut into matchsticks
1 cup Carrots — peeled and cut into matchsticks
0.5 cup White vinegar
0.5 cup Water — warm
0.25 cup Granulated sugar
1 teaspoon Kosher salt

Lemongrass Pork

1.5 pounds Boneless pork shoulder — sliced thinly (about 1/4-inch thick)
2 tablespoons Lemongrass stalks — bottom third only, tough outer layers removed, finely minced
4 cloves Garlic cloves — minced
1 medium Shallot — minced
2 tablespoons Fish sauce — high-quality
1 tablespoon Soy sauce
2 tablespoons Brown sugar
1 tablespoon Neutral oil — e.g., canola or avocado
0.5 teaspoon Black pepper — freshly ground

Sandwich Assembly

4 whole Vietnamese baguettes or French rolls — crispy outside, airy inside
0.25 cup Mayonnaise
4 tablespoons Pork liver pate (optional)
0.5 medium Cucumber — thinly sliced lengthwise
1 whole Jalapeño — thinly sliced
1 bunch Fresh cilantro — stems removed
1 teaspoon Maggi seasoning or soy sauce — a few dashes per sandwich

Instructions

Prepare the pickled vegetables. In a bowl, whisk together the warm water, vinegar, sugar, and salt until the sugar and salt dissolve. Add the daikon and carrot matchsticks, ensuring they are submerged. Cover and refrigerate for at least 1 hour.
~10 min
For best results, make the pickles a day ahead so the flavors can fully develop.
Prepare the marinade. In a food processor or mortar and pestle, combine the minced lemongrass, garlic, and shallot. Process or pound into a paste. Transfer to a large bowl and stir in the fish sauce, soy sauce, brown sugar, neutral oil, and black pepper.
~10 min
Add the thinly sliced pork shoulder to the marinade, tossing well to coat every piece evenly. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
~60 min
Partially freezing the pork for 30 minutes makes it much easier to slice thinly.
Preheat a grill or heavy grill pan over medium-high heat. Lightly oil the grates. Grill the pork slices in batches for 2 to 3 minutes per side, until fully cooked and slightly charred at the edges.
~15 min
Do not overcrowd the pan; cook in batches to ensure the meat sears rather than steams.
Toast the baguettes lightly in an oven or toaster until the crust is warm and crispy. Slice them open lengthwise, being careful not to cut all the way through.
~5 min
Assemble the sandwiches. Spread mayonnaise on the top half of the baguette and pate (if using) on the bottom half. Layer the grilled pork, cucumber slices, pickled daikon and carrots (drained), jalapeño slices, and a generous handful of fresh cilantro. Finish with a light drizzle of Maggi seasoning or soy sauce inside the bread.
~5 min

Nutrition

680

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1450

Sodium (mg)

115

Cholesterol (mg)

Equipment

Grill or large grill pan
Mixing bowls
Food processor or mortar and pestle
Sharp knife
Cutting board

Tips & Storage

To get the classic Banh Mi bread texture, look for Vietnamese baguettes which use a mix of wheat and rice flour to achieve a super crispy crust and airy crumb.
If you cannot find Maggi seasoning, soy sauce mixed with a tiny drop of sesame oil is an acceptable substitute.
Ensure the lemongrass is minced very finely so it does not leave a woody texture on the meat.
Storage: Store leftover grilled pork in an airtight container in the refrigerator for up to 3 days. Pickled vegetables will last up to 3 weeks in the fridge. Assemble sandwiches fresh right before eating.