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Prep 2 hourshrs
Cook 20 minutesmins
Total 2 hourshrs20 minutesmins
This banh mi thit nuong, or Vietnamese grilled pork sandwich, features smoky, caramelized pork, a crispy baguette, and pickled veggies, cilantro, and cucumber. It’s the best combination of juicy, tangy, and delicious in one bite.
If you are looking for a delicious, bold, and flavorful Vietnamese sandwich, banh mi thit nuong has it all. It features mouthwatering lemongrass pork grilled to smoky, juicy, caramelized perfection. And encased in a crispy-on-the-outside, soft-on-the-inside Vietnamese baguette, alongside pickled carrots and daikon, cilantro, and cucumbers.
In this recipe, you’ll learn how to make an authentic Vietnamese grilled pork banh mi at home from start to finish. If you want to learn how to make your own banh mi baguette at home, you can find my recipe here.
Banh mi thit nuong is a popular Vietnamese sandwich made with grilled lemongrass pork shoulder and served in a Vietnamese baguette with pickled carrots and daikon (do chua), fresh cilantro, and cucumber. This grilled pork banh mi is crispy, juicy, deeply savory, tangy, and fresh all in one bite.
You can find all the ingredients for this banh mi thit nuong recipe at your local Vietnamese or Asian market. Full measurements and links to everything I used are in the recipe card below.
Grilled Pork
Pork shoulder: or pork butt, has a good meat-to-fat ratio, allowing it to stay juicy and not overly dry when cooked over high heat.
Garlic: adds a pungent, savory garlic flavor to the marinade.
Lemongrass: adds a strong citrus flavor with a hint of ginger and herbaceous aroma. It’s a key aromatic.
Fish Sauce: is a salty, funky, umami base in the marinade.
Water: to lightly dilute the other punchy, bold ingredients.
Sugar and Honey: sweeten and aid in the caramelization of the pork.
Five Spice: adds a sweet, sour, bitter, salty, warming spice blend to the pork.
Black Pepper: to season the pork.
Vegetable Oil: acts as a moisture-retainer and a cooking aid, preventing the pork skewers from sticking and helping with even browning.
Sesame Oil: adds a nutty, umami finish.
Banh Mi
Vietnamese Baguette: is a crispy on the outside, ultra soft on the inside spin of a French baguette. Find my recipe for Vietnamese baguette (banh mi) here.
Bread alternatives: french baguette, ciabatta, sandwich rolls, or lettuce wraps.
Additions
Fried Egg: for added protein.
Jalepenos: for added kick.
Herbs: mint, Thai basil or green onion
Maagi seasoning: for added salty, umami boost.
How to Make
Here are the step-by-step instructions for how to make this banh mi thit nuong recipe.
Thinly slice the pork lengthwise into about 1/8 inch thin slices, against the grain.
Mix together the marinade ingredients.
Then add the pork and mix until combined. Marinate for 2 hours minimum.
Soak the skewers in water for 30 min. Then skewer the pork on the skewers.
(Grill Option) Heat your grill with vegetable oil over medium-high heat until hot. Cook the skewers for 3 minutes on each side or until done and charred.
(Broil Option) Preheat your oven to broil and place the skewers on a wire rack over the foil-lined baking sheet. Broil for 3-4 minutes on each side or until done and charred.
Remove the pork from the skewers. Slice a baguette lengthwise and add the grilled pork, pickled carrots and daikon, cilantro, and cucumber. Serve immediately and enjoy!
Expert Tips
Thinly slice the pork. Freeze the pork shoulder for 20 minutes to easily make thin slices of pork. Thinner slices are better for marinade absorption and quicker, more even cooking.
Marinate the pork for at least 2 hours, up to overnight, so the marinade has time to penetrate the meat for the best flavor.
Use a grill. For the best, most authentic flavor, opt for using a grill if accessible. It will provide the best smoky caramelized flavor.
You should marinate the pork shoulder for at least 2 hours, up to 24 hours max. For the best flavor and results, I recommend marinating overnight for 8-12 hours.
Can I cook the pork without a grill?
Yes! Instead of grilling, you can broil the pork on a wire rack over an aluminum-wrapped baking sheet, or pan-sear it in a cast-iron pan over high heat.
What cut of pork do I use?
I recommend using pork shoulder or pork butt because it has a good meat-to-fat ratio, which will keep the meat juicy and caramelize over high heat. I would avoid lean cuts like pork loin because they can become dry when grilled.
Banh Mi Thit Nuong (Vietnamese Grilled Pork Sandwich)
5 from 1 vote
Prep Time 2 hourshrs
Cook Time 20 minutesmins
Total Time 2 hourshrs20 minutesmins
This Vietnamese grilled pork sandwich features smoky, caramelized pork, a crispy baguette, and pickled veggies, cilantro, and cucumber. It’s the best combination of juicy, tangy, and delicious in one bite.
Prepare the pork. Thinly slice the pork lengthwise into about 1/8-inch-thick slices, against the grain.
Make the marinade. In a large mixing bowl, mix together the fish sauce, water, garlic powder, sugar, five-spice, finely minced lemongrass, black pepper, vegetable oil, sesame oil, and honey until combined.
Marinate the pork. Add the pork into the marinade, then massage the meat until thoroughly coated. Marinate for at least 2 hours, preferably overnight.
Prepare the meat on the skewers. Soak the skewers in water for 30 min to prevent splintering and burning. Skewer the pork strips on the skewers. Leave 1 inch of space on each end.
Cook the pork (Option 1 Grill): Heat your grill with vegetable oil over medium-high heat until hot. Cook the skewers in batches for 3 minutes on each side or until done and charred.
Cook the pork (Option 2: Broil): Preheat your oven to broil, then place the skewers on a wire rack over the foil-lined baking sheet. Broil for 3-4 minutes on each side or until done and charred.
Serve. Remove the pork from the skewers. Slice a baguette lengthwise, leaving the end intact, and add the grilled pork, pickled carrots and daikon, cilantro, and cucumber. Serve immediately and enjoy!
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