Get a Taste of Vietnam with this Grilled Pork Banh Mi Recipe

If you want to try a unique dish, consider making banh mi at home. This is a Vietnamese sandwich that includes grilled lemongrass pork and is served on a baguette. The recipe for this grilled pork banh mi is straightforward, as you likely have most of the required ingredients at home.

What is a pork banh mi?

A Banh Mi is a Vietnamese sandwich, and it is delicious. This popular food comes from each fusion during the era of French Colonialism in Vietnam. Marinated meats with crispy vegetables are served on a French baguette. The most common of the meats to be used in these scrumptious sandwiches are, you guessed it, pork.

Pork is marinated and grilled, vegetables are quick pickled, and flavorful mayos are all served on a warm French baguette, it’s basically what dreams are made out of. 
Ingredients of Grilled Pork Banh Mi

• (1lbs) Pork Tenderloin
• 1 cup carrots, shredded (about 2 carrots)
• 1 english cucumber, sliced thin
• 5 tablespoons rice vinegar
• 2 tablespoons fish sauce 
• 3 teaspoons brown sugar
• 3 teaspoons sriracha
• 1 cup mayo
• 2 tablespoons lime juice
• ½ teaspoon garlic powder
• 1 cup cilantro
• 1 large loaf french bread

Instructions for Grilled Pork Banh Mi

1. To make the marinade for the pork tenderloin, simply add 2 tablespoons rice vinegar, 1 tablespoon fish sauce, 1 teaspoon brown sugar, 1 teaspoon sriracha, and ½ tsp garlic powder to a large bowl or sealable bag. Then mix together until everything is combined before adding your pork tenderloin into the mixture. Marinate for at least one hour or for best results let it sit overnight!
2. To make the Quick Pickled Vegetables: In a large bowl, mix 3 tablespoons rice vinegar, 1 tablespoon fish sauce, and 2 teaspoons brown sugar until the sugar is dissolved. Add shredded carrots and sliced cucumbers to coat fully in the mixture. If you're making these ahead of time, cover and refrigerate until ready to use. Otherwise, keep the bowl on the counter. Stir occasionally as you prepare the rest of the meal.
3. Before we move on to the 2 delicious Mayos, let's divide the mayo evenly between two small bowls. Afterwards, add sriracha to one bowl and lime juice with a dash of garlic powder into the other. Make sure to mix each bowl until you have a smooth sauce! Place in the fridge until it's time to use them.
4. Before you begin, turn your grill to high. Take the pork out of the marinade and let any excess drip off. Then, put it over direct heat and leave it for 4 minutes before rotating the pork tenderloin. Grill for 4 more minutes then rotate once again before grilling 3-4 more minutes until the internal temperature reaches 145º F in the thickest part of the cut. Once that's done, take it off the grill and cover with tin foil for 3 minutes so it can rest.
5. Allow the pork to rest, then slice the french bread loaf in half lengthwise. Turn the grill to low and place the bread on the grill cut side down; grill for 1-2 minutes until it is warm and slightly toasted.
6. Slice the grilled pork tenderloin thinly, cutting against the grain. The pork should be slightly pink in the center when it is cooked properly.
7. To make the sandwich, start by adding cilantro to the bread. Top with pickled vegetables (drained), then sliced pork. Close the sandwich and cut it into 4 pieces with a serrated knife.
8. Serve a sandwich with the sweet and spicy mayos allowing each person to choose the sriracha or lime mayo to spread on the top piece of bread.

Tips for making Grilled Pork Banh Mi Sandwiches

• Meat: To make the sandwich, use a fatty cut of pork such as pork butt or shoulder that is thinly sliced, about 1/4" in thickness. If you have trouble slicing it, freeze it beforehand or ask your butcher to do it for you. Marinate the pork for at least 4 hours or up to 24 hours.
• Bread: If you strongly prefer traditional methods, select your preferred French bread roll for the sandwich. Some individuals opt for brioche for this sandwich, but it's a personal choice! Ensure that the bread is robust enough to support all of the meat and fillings.
• Toppings: The traditional pickled element in a sandwich is daikon radish and carrot, but if you can't find daikon, you can use carrots instead. To avoid too many seeds, you can substitute with Persian or baby cucumbers or English hothouse cucumbers.

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