Banh Mi (Vietnamese Sandwich)
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
6 people
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Calories
880 kcal
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Course
Main Course
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Cuisine
Vietnamese
Banh Mi (Vietnamese Sandwich)
Description
Banh Mi (Vietnamese Sandwich) highlights lemongrass-marinated pork butt slices grilled until they develop a charred exterior and tender interior. The marinade uses a blend of minced lemongrass, garlic, shallot, sugar, fish sauce, black pepper, sesame oil, neutral cooking oil, and sweet soy sauce, which imparts complex savory and slightly sweet notes. The pork is grilled or broiled, then assembled in a traditional French baguette spread with mayonnaise to guard against sogginess. Pickled carrots and daikon add brightness and acidity, while cilantro leaves bring freshness.
The sandwich offers a satisfying contrast between the crispy baguette crust and the tender pork with crisp pickles inside. Serve it immediately after assembling to maintain the bread's texture and ingredient freshness. The pickled vegetables provide sharpness that cuts through the rich pork and creamy mayonnaise, balancing the overall flavor profile.
Marinating the pork for at least two hours or overnight allows the flavors to penetrate deeply. Using a rustic French baguette with a firm crust ensures it holds fillings without becoming soggy. For extra heat, fresh chili slices or sriracha can be added during assembly.
Ingredients
- 2 lbs. (1kg) pork butt cut into 1/4-inch (5mm) thick slices, 8-inch (20cm) length by 2 1/2-inch (6cm) width, boneless
- 4 baguette 8 in. 10 cm x 20 cm, sliced lengthwise, French
- 3 tablespoons mayonnaise
- carrot store-bought, pickled
- daikon radish store-bought, pickled
- 1 bunch cilantro leaves
Lemongrass Pork Marinade:
- 1/2 cup lemongrass minced
- 1/2 cup sugar
- 3 tablespoons fish sauce
- 1 1/2 tablespoons black pepper ground
- 5 shallot peeled and minced
- 3 cloves garlic peeled and minced
- 2 tablespoons sesame oil
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons Sweet soy sauce
Instructions
- Lightly pound the pork slices with a mallet or the back of a kitchen knife. In a bowl, mix all the marinade ingredients together. Marinate the pork with the marinade for 2 hours or overnight for best results. Discard any excess marinade before grilling.
- Fire up the grill. Arrange the marinated pork on the grill. Grill until the pork is nicely charred on both sides or cooked through. If using a broiler oven, broil for 5-7 minutes on each side until the pork is completely cooked and nicely charred.
- Remove the pork from the grill. Spread mayonnaise on the baguette and add a few grilled pork slices. Top the pork with pickled carrots and daikon, and cilantro leaves. Cut the baguette in half and serve immediately.
Notes
- Marinate the pork for at least two hours or overnight to ensure rich flavor infusion.
- Choose a rustic French baguette with a crunchy crust to prevent sogginess from the fillings.
- Spread mayonnaise on the bread first to create a moisture barrier and keep the bread from getting soggy.
- Add fresh chili peppers or sriracha during assembly for a spicy variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 880 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 880kcal | 44% |
| Carbohydrates | 109g | 36% |
| Protein | 46g | 92% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 1991mg | 83% |
| Potassium | 890mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 31g | 62% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 222mg | 22% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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