Grilled Lemongrass Pork Bánh Mì (Thịt Nướng)
A smoky, caramelized grilled pork bánh mì with a simple lemongrass marinade and quick assembly.
Equipment
- Cutting board & knife
- Mixing bowl
- Grill pan or skillet
- Tongs
Ingredients
- 1.5 lb thinly sliced pork shoulder
- 3 tablespoons lemongrass finely minced
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon neutral oil
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 1 teaspoon black pepper
To Assemble
- 2 Vietnamese baguettes or 4 mini baguettes
- 1/2 cup mayonnaise
- 1 teaspoon Maggi seasoning or soy sauce
- 1 small cucumber thinly sliced
- 1 jalapeño thinly sliced
- Fresh cilantro
Instructions
- Make the pickles by tossing carrots and daikon with sugar and salt. Let sit for 5 minutes, then add rice vinegar and enough water to cover. Set aside.
- Combine lemongrass, fish sauce, soy sauce, sugar, oil, garlic, shallot, and pepper. Add pork and marinate for at least 15 minutes or up to overnight.
- Heat a grill or grill pan over medium‑high. Grill pork slices 2 to 3 minutes per side until lightly charred and cooked through.
- Toast the baguettes until crisp.
- Mix mayonnaise with Maggi or soy sauce.
- Assemble by spreading mayo inside the baguette, then layering cucumber, grilled pork, pickles, jalapeño, and cilantro.
- Serve immediately while warm and crisp.
Notes
- Thinly sliced pork shoulder grills quickly and stays juicy.
- Marinate longer for deeper flavor.
- Add a squeeze of lime for brightness.
- Check out Lemongrass Cooking's growing collection of banh mi pickles & sauces