Classic Vietnamese Grilled Pork Sandwich

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A crusty Vietnamese baguette stuffed with sweet-savory grilled pork shoulder, tangy pickled carrots and daikon, fresh herbs, and creamy mayo. This street-food classic balances smoky, salty, bright, and herbaceous flavors in every bite.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 65 gCarbs
• 4 gFiber
• 14 gSugar
• 38 gProtein
• 1480 mgSodium
• 720 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 22 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the pork marinade

• 1.5 lb pork shoulder, thinly sliced (about 1/8 inch)
• 3 tbsp fish sauce
• 3 tbsp palm sugar or brown sugar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 4 garlic cloves, minced
• 1 shallot, minced
• 1 tbsp lemongrass, finely minced
• 1/2 tsp ground black pepper
• 1 tbsp vegetable oil

For the quick pickles

• 1 large carrot, peeled and julienned
• 1/2 medium daikon radish, peeled and julienned
• 1/2 cup warm water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt

For assembly

• 4 small Vietnamese baguettes (10-inch)
• 4 tbsp mayonnaise
• 4 tbsp pork liver pâté (optional)
• 1 small cucumber, thinly sliced
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh Thai basil leaves
• 1 fresh jalapeño, thinly sliced
• Maggi seasoning or soy sauce, to finish
• 2 tbsp unsalted butter, softened

Directions

1. Marinate the pork: In a large bowl, whisk fish sauce, sugar, soy sauce, sesame oil, garlic, shallot, lemongrass, pepper, and vegetable oil. Add the sliced pork and toss to coat. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
2. Make the pickles: In a bowl, stir sugar and salt into the warm water until dissolved, then add the rice vinegar. Add the julienned carrot and daikon, press down to submerge, and let sit at room temperature for at least 30 minutes.
3. Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Remove the pork from the marinade and grill in batches for 2 to 3 minutes per side, until nicely charred at the edges and cooked through. Transfer to a platter and tent loosely with foil.
4. Toast the baguettes: Slice each baguette in half lengthwise, leaving a hinge. Spread the cut sides with butter and toast in a dry skillet or under the broiler for 1 to 2 minutes until lightly golden and crisp.
5. Build the sandwich: Spread the bottom half of each warm baguette with mayonnaise and pâté, if using. Layer with cucumber slices, a generous handful of cilantro and Thai basil, jalapeño slices, and a pile of drained pickled vegetables.
6. Top with the warm grilled pork, drizzle with Maggi seasoning or a splash of soy sauce, close the sandwich, slice in half, and serve immediately while the bread is still crackling and the pork is juicy.

Cook’s Notes

• For the most tender, quick-cooking slices, place the pork shoulder in the freezer for 30 minutes before slicing so you can cut paper-thin pieces against the grain.
• The pickled vegetables keep in the fridge for up to 2 weeks and are great on other sandwiches, salads, or alongside grilled meats.
• Authentic Vietnamese baguettes have a very thin, crispy crust and airy interior, so try to find them at an Asian bakery; if unavailable, use small, light French baguettes rather than dense Italian loaves.
• Spread a thin layer of pâté on the bread for traditional richness, or swap it for a smear of cream cheese if you prefer a milder sandwich.
• For extra heat, add a drizzle of sriracha or a few slices of fresh red chili along with the jalapeño.

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