Grilled Pork Banh Mi Sandwich Recipe
Grilled pork banh mi sandwiches are a French-Vietnamese hybrid and they are so good! Tender pork on a brioche bun topped with crisp veggies and cilantro.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 4 hours 45 minutes
Makes: 4 sandwiches
Ingredients
Grilled Pork and Marinade:
- 2 lbs. pork butt or shoulder, sliced 1/4" thick
- 1/2 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon freshly grated ginger (or ginger paste)
- 5 cloves garlic, minced
- 1/4 cup brown sugar
- 1 lime, juiced
- 1 tablespoon sambal paste (or sriracha)
Quick Pickled Carrots:
- 1 1/2 cups shredded carrots
- 1 cup seasoned rice wine vinegar
Sandwich Fixings:
- 2 baby or persian cucumbers, thinly sliced
- 1 jalapeño*, thinly sliced
- 1 small bunch cilantro, with the bottom 3" of stem removed
- 1/2 cup mayonnaise
- 2 teaspoons freshly grated ginger (or ginger paste)
- 1 tablespoon sambal (or sriracha)
- 4 brioche sandwich buns**
- 2 tablespoons softened salted butter
Instructions
- Marinate the pork: In a small bowl, whisk together the marinade ingredients (everything but the pork) until well combined. Place the sliced pork into a large ziplock bag, and pour the marinade over the pork. Seal the bag, while removing most of the air, and massage the bag so that all the pork is coated in the marinade. Refrigerate for at least 4 hours, and up to 24 hours.
- Grill the pork: Preheat your grill to 400 degrees F. Place the pork slices on the hot grill and cook for 4-5 minutes per side, until the outside is caramelized and the pork is cooked all the way through. Set aside.
- Make the spicy mayo: In a small bowl combine the mayo, grated ginger, and sambal or sriracha. Set aside until ready to use.
- Make the pickled carrots: Place the vinegar in a microwave safe container, and microwave for 45-60 seconds until warm. Place the carrots in a heat-safe container and pour the warm vinegar over them. Refrigerate until ready to use.
- To assemble: Spread the softened butter on the brioche buns, and toast them lightly on the grill or in a skillet. Spread both sides with the spicy mayo, and layer in slices of the pork with the pickled carrots, sliced cucumbers, sliced jalapeño, and cilantro. Serve immediately.
Notes
*Jalapeño: If you aren't a fan of spice, you can omit the sliced jalapeños, but they really do add a lot to the sandwich.
**Brioche buns: Can be swapped with a traditional french roll, if it's available in your area. I find that the baguettes sold in the US are too hard for comfortable sandwich-eating so I always use brioche buns!
