Vietnamese Grilled Pork Sandwich

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Vietnamese Grilled Pork Sandwiches feature thinly sliced pork shoulder marinated in lemongrass, fish sauce, and brown sugar, then charred on the grill and tucked into a light, airy baguette with tangy pickled carrots and daikon. Cool cucumber, fresh cilantro, sliced jalapeño, and a swipe of mayonnaise finish each sandwich with bright, herbaceous contrast.

Nutrition Facts

Per serving (estimated)

• 760 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 78 gCarbs
• 4 gFiber
• 16 gSugar
• 44 gProtein
• 1480 mgSodium
• 720 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 18 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the marinated pork

• 1.5 lb pork shoulder, sliced 1/4 inch thin
• 3 tbsp fish sauce
• 3 tbsp packed brown sugar
• 2 tbsp finely minced fresh lemongrass (tender inner stalks only)
• 3 cloves garlic, minced
• 2 shallots, minced
• 1 tbsp vegetable oil
• 1 tsp freshly ground black pepper

For the quick pickled vegetables

• 1 large carrot, peeled and julienned
• 1/2 lb daikon radish, peeled and julienned
• 1/2 cup distilled white vinegar
• 1/2 cup warm water
• 1/4 cup granulated sugar
• 1 tsp kosher salt

For assembly

• 4 small Vietnamese-style baguettes (about 8 inches each)
• 1/2 English cucumber, thinly sliced
• 1 cup fresh cilantro sprigs
• 1 fresh red jalapeño, thinly sliced
• 4 tbsp mayonnaise (or Maggi-seasoned aioli)

Directions

1. In a large bowl, whisk together fish sauce, brown sugar, lemongrass, garlic, shallots, vegetable oil, and black pepper until the sugar dissolves. Add the sliced pork, toss to coat, cover, and refrigerate for at least 2 hours or up to overnight.
2. Meanwhile, prepare the pickles: in a wide bowl, stir the warm water with sugar and salt until dissolved, then stir in the vinegar. Add the carrot and daikon, pressing down so they are submerged. Let stand at room temperature for at least 30 minutes, then drain before using.
3. Heat a grill or cast-iron grill pan over medium-high heat until hot. Lightly oil the grates. Working in batches so the pan is not crowded, lay the pork slices flat and grill 2 to 3 minutes per side until nicely charred at the edges and cooked through. Transfer to a platter and tent with foil.
4. Split each baguette lengthwise, leaving one side hinged. Toast the cut sides on the grill or in a 400°F oven for 2 to 3 minutes until just crisp and lightly golden.
5. Spread about 1 tablespoon of mayonnaise on each toasted baguette, then layer in grilled pork, a generous pinch of pickled carrots and daikon, cucumber slices, cilantro sprigs, and jalapeño rounds.
6. Serve immediately while the bread is still warm and crackling, with extra pickles and chili on the side for those who want more heat.

Cook’s Notes

• For the thinnest, most even slices, place the pork shoulder in the freezer for 30 to 45 minutes before slicing; this firms up the meat and makes clean cuts much easier.
• If you cannot find daikon, substitute with an extra carrot; the pickle will still have the sweet-sour contrast that defines the sandwich.
• No grill available? A screaming-hot cast-iron skillet or broiler set 6 inches from the heating element will give you excellent caramelization on the pork.
• Spread the mayonnaise on the bread right before serving to create a moisture barrier and prevent the baguette from going soggy under the juicy pork.
• Traditional banh mi baguettes are very light with a thin crust; if using a dense French baguette, pull out some of the soft interior crumb to keep the sandwich from feeling overly bready.

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