14 Delicious Grilled Pork Banh Mi Recipes With Big Flavor

Ready to explore some delicious grilled pork banh mi recipes?

Picture succulent pork marinated to perfection and grilled with aromatic lemongrass, all nestled in a crispy baguette.

Every bite is a symphony of crunchy pickled veggies, fresh herbs, and a touch of creamy mayo.

Whether you prefer spicy, sweet, or savory flavors, there’s something here for everyone.

Curious to discover these mouthwatering combinations?

Classic Grilled Lemongrass Pork Banh Mi

The Classic Grilled Lemongrass Pork Banh Mi is a delightful fusion of Vietnamese flavors and French baguette, creating a sandwich that’s both savory and invigorating. This dish is characterized by succulent, marinated pork that’s grilled to perfection and served on a crispy baguette with pickled vegetables, fresh herbs, and a spread of mayonnaise. The lemongrass in the marinade adds a citrusy aroma that complements the richness of the pork, making it an irresistible option for lunch or dinner.

To achieve the perfect banh mi, it’s important to balance the flavors and textures. The pickled vegetables provide a tangy crunch, the fresh herbs add a burst of flavor, and the grilled pork offers a smoky, savory bite. The baguette should be lightly toasted to provide a crisp exterior, while the inside remains soft enough to soak up the flavors of the marinade and condiments. This recipe is perfect for serving 4-6 people, making it ideal for a small gathering or a family meal.

Ingredients:

• 2 lbs pork shoulder or pork loin, thinly sliced
• 3 tablespoons lemongrass, minced
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 2 tablespoons sugar
• 1 teaspoon freshly ground black pepper
• 1 large baguette or 4-6 individual baguettes
• 1 cup mayonnaise
• 2 tablespoons lime juice
• 1 large carrot, julienned
• 1 small daikon radish, julienned
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 cucumber, thinly sliced
• 1 jalapeño, thinly sliced
• Fresh cilantro
• Fresh mint leaves
• Salt to taste

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the lemongrass, garlic, soy sauce, fish sauce, vegetable oil, sugar, and black pepper. Mix well until the sugar is dissolved. Add the sliced pork to the marinade, guaranteeing each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
2. Pickle the Vegetables: In a medium bowl, combine the julienned carrot and daikon radish. In a small saucepan, heat the rice vinegar, sugar, and a pinch of salt over medium heat until the sugar is dissolved. Pour the vinegar mixture over the vegetables and let them sit for at least 30 minutes to pickle.
3. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade, allowing any excess to drip off. Grill the pork for about 3-4 minutes on each side, or until fully cooked and slightly charred. Remove from the grill and let it rest for a few minutes.
4. Prepare the Mayonnaise: In a small bowl, mix the mayonnaise with lime juice. Set aside.
5. Assemble the Banh Mi: Slice the baguette(s) lengthwise and lightly toast them on the grill or in the oven. Spread a generous amount of lime mayonnaise on both sides of the baguette. Layer the grilled pork, pickled vegetables, cucumber slices, jalapeño slices, and fresh herbs inside the baguette.
6. Serve: Cut the assembled banh mi into manageable pieces and serve immediately.

Extra Tips:

For maximum flavor, make sure to marinate the pork for as long as possible, preferably overnight. When grilling, confirm the grill is hot before adding the pork to achieve a nice char. If you prefer a spicier banh mi, add more jalapeño or a dash of sriracha to the mayonnaise. Additionally, you can customize the herbs based on your preference, adding more cilantro or mint to enhance the freshness of the sandwich. Enjoy your Classic Grilled Lemongrass Pork Banh Mi!

Spicy Sriracha Grilled Pork Banh Mi

The Spicy Sriracha Grilled Pork Banh Mi is a delightful twist on the traditional Vietnamese sandwich. This version features tender, juicy pork marinated in a bold blend of sriracha, garlic, and soy sauce, then grilled to perfection. The pork is nestled in a crusty baguette along with pickled vegetables, fresh herbs, and a smear of spicy mayonnaise, creating a harmonious balance of spicy, tangy, and fresh flavors.

To prepare this dish for 4-6 people, you’ll need to plan ahead for the marination process to guarantee the pork absorbs all the rich flavors. Once the pork is perfectly grilled, assembling the sandwich is quick and straightforward. The combination of textures and tastes in this Spicy Sriracha Grilled Pork Banh Mi will surely make it a favorite among your family and friends.

Ingredients:

• 2 pounds of pork shoulder or pork tenderloin
• 1/4 cup sriracha sauce
• 2 tablespoons soy sauce
• 3 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 1 French baguette, cut into 4-6 segments
• 1/2 cup mayonnaise
• 1 tablespoon sriracha sauce (for spicy mayo)
• 1 cup pickled carrots and daikon
• 1/2 cucumber, thinly sliced
• 1/2 cup fresh cilantro leaves
• 1 jalapeño, thinly sliced (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Marinate the Pork: In a bowl, mix the sriracha sauce, soy sauce, minced garlic, brown sugar, fish sauce, and vegetable oil. Place the pork shoulder or tenderloin in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, guaranteeing it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
2. Prepare the Grill: Preheat your grill to medium-high heat. Remove the pork from the refrigerator and let it sit at room temperature for about 15 minutes before grilling.
3. Grill the Pork: Place the marinated pork on the grill. Cook for about 6-8 minutes on each side, or until the internal temperature reaches 145°F (63°C). Remove the pork from the grill and let it rest for 5 minutes before slicing it thinly.
4. Make the Spicy Mayo: In a small bowl, combine the mayonnaise and 1 tablespoon of sriracha sauce. Mix well and set aside.
5. Assemble the Banh Mi: Slice the baguette segments lengthwise, but not all the way through, to create a pocket. Spread a generous amount of spicy mayo on each side of the baguette. Layer the sliced grilled pork, pickled carrots and daikon, cucumber slices, cilantro leaves, and jalapeño slices (if using) inside the baguette.
6. Serve: Cut the assembled banh mi into desired portions and serve immediately while the bread is still crispy.

Extra Tips:

For the best results, use a pork shoulder for a more tender and flavorful result, though pork tenderloin is a leaner option. Adjust the amount of sriracha in the marinade and the spicy mayo to control the heat level to your preference.

If you don’t have access to a grill, you can use a grill pan or broil the pork in the oven. To save time, you can purchase pre-pickled vegetables, but homemade pickles often have a more vibrant taste.

Enjoy your Spicy Sriracha Grilled Pork Banh Mi with a side of fresh salad or a revitalizing beverage!

Honey Glazed Grilled Pork Banh Mi

A delicious twist on the classic Vietnamese sandwich, the Honey Glazed Grilled Pork Banh Mi combines sweet and savory flavors with the freshness of pickled vegetables and herbs. Perfect for gatherings or a hearty lunch, this recipe delivers a mouthwatering experience with tender, juicy pork marinated in a honey glaze and grilled to perfection.

The sandwich is then assembled with crusty baguettes, crunchy vegetables, and a creamy sriracha mayo, offering a delightful balance of tastes and textures. This dish serves 4-6 people and is perfect for those who love a good fusion of flavors.

The marinade, made with honey, soy sauce, and lime juice, infuses the pork with a rich taste, while the quick-pickled vegetables add a tangy crunch. The result is a satisfying meal that’s both easy to prepare and impressive to serve. Let’s explore the ingredients and steps to create this delectable Honey Glazed Grilled Pork Banh Mi.

Ingredients for 4-6 servings:

• 1.5 pounds of pork shoulder or pork tenderloin
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 3 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 baguette, cut into 4-6 sandwich-sized pieces
• 1/2 cup mayonnaise
• 1 tablespoon sriracha
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup daikon radish, julienned
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• Fresh cilantro, for garnish
• Fresh jalapeños, thinly sliced, optional

Cooking Instructions:

1. Prepare the Marinade: In a bowl, mix together the honey, soy sauce, lime juice, minced garlic, and vegetable oil. Stir until well combined.

Place the pork in a resealable plastic bag or a shallow dish and pour the marinade over it, ensuring the pork is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

2. Pickle the Vegetables: In a small saucepan, combine rice vinegar, sugar, and salt. Stir over medium heat until the sugar and salt dissolve.

Remove from heat and let it cool. Place the carrots, cucumber, and daikon radish in a bowl and pour the vinegar mixture over them. Toss to coat and let sit for at least 30 minutes to pickle.

3. Grill the Pork: Preheat your grill to medium-high heat. Remove the pork from the marinade and grill for about 5-7 minutes on each side, or until the internal temperature reaches 145°F (63°C).

Let the pork rest for a few minutes before slicing it thinly.

4. Prepare the Sriracha Mayo: In a small bowl, mix the mayonnaise and sriracha until smooth. Adjust the amount of sriracha to taste for desired spiciness.

5. Assemble the Banh Mi: Slice the baguette pieces open, but not all the way through, to create a pocket. Spread the sriracha mayo on the inside of the bread.

Layer the sliced pork, pickled vegetables, fresh cilantro, and jalapeños (if using) inside the baguette.

6. Serve and Enjoy: Serve the sandwiches immediately while the pork is warm and the bread is fresh. Enjoy your homemade Honey Glazed Grilled Pork Banh Mi!

Extra Tips:

For the best results, allow the pork to marinate overnight to fully absorb the flavors of the honey glaze. If you don’t have access to a grill, you can also sear the pork in a hot skillet or bake it in the oven.

For a vegetarian option, substitute the pork with marinated tofu or grilled mushrooms. When assembling the banh mi, make sure to balance the fillings so the flavors complement each other without overpowering the sandwich.

Ginger Soy Grilled Pork Banh Mi

The Ginger Soy Grilled Pork Banh Mi is a delightful twist on the classic Vietnamese sandwich, combining the savory flavors of ginger and soy with succulent grilled pork. This dish brings together a perfect balance of sweet, salty, and tangy flavors, all enveloped in a crispy baguette.

The Banh Mi also features pickled vegetables, fresh herbs, and a spicy spread, making it a vibrant and flavorful meal that can be enjoyed any time of the day. Originating from Vietnam, Banh Mi is a beloved street food that has gained popularity worldwide due to its unique combination of flavors and textures.

The Ginger Soy Grilled Pork version adds an Asian-inspired flair to the traditional recipe, making it an exciting and delicious option for those looking to experiment with new tastes. Whether you’re hosting a gathering or simply preparing a quick family dinner, this dish is sure to impress and satisfy.

Ingredients for 4-6 people:

• 1 1/2 pounds pork tenderloin
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 French baguette
• 1/2 cup mayonnaise
• 1 tablespoon sriracha (or to taste)
• 1 cup pickled carrots and daikon
• 1/2 cup fresh cucumber, thinly sliced
• Fresh cilantro leaves
• Fresh mint leaves
• 1 jalapeño, thinly sliced (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the soy sauce, honey, grated ginger, minced garlic, and sesame oil. Mix well until the honey is fully dissolved to create a smooth marinade.
2. Marinate the Pork: Place the pork tenderloin in a resealable bag or shallow dish. Pour the marinade over the pork, making sure it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or overnight for best results.
3. Grill the Pork: Preheat your grill to medium-high heat. Remove the pork from the marinade and place it on the grill. Cook for about 12-15 minutes, turning occasionally, until the pork is cooked through and has a nice char. Remove from the grill and let it rest for 5 minutes before slicing thinly.
4. Prepare the Baguette: While the pork is resting, cut the baguette into 4-6 equal sections and slice each section open lengthwise. Lightly toast the baguette on the grill for about 1-2 minutes until crispy.
5. Make the Spicy Mayonnaise: In a small bowl, combine the mayonnaise and sriracha. Mix well until fully incorporated.
6. Assemble the Banh Mi: Spread the spicy mayonnaise on both sides of the toasted baguette. Layer the grilled pork slices, pickled carrots and daikon, cucumber slices, cilantro, mint leaves, and jalapeño slices (if using) on the bottom half of the baguette. Season with salt and pepper to taste, then close the sandwich.
7. Serve: Cut each assembled Banh Mi into halves or thirds, and serve immediately.

Extra Tips:

For the best flavor infusion, marinate the pork overnight. If you don’t have access to a grill, you can also cook the pork in a grill pan or broil it in the oven.

Make sure the baguette isn’t overly toasted, as it should remain slightly soft inside to complement the crunchy pickled vegetables. Feel free to adjust the level of spiciness by varying the amount of sriracha in the mayonnaise or by adding more jalapeño slices.

Finally, traditional Banh Mi often includes pâté; you can incorporate a thin layer for a richer taste if desired.

Five-Spice Grilled Pork Banh Mi

The Five-Spice Grilled Pork Banh Mi is a delightful twist on the classic Vietnamese sandwich, bringing together the aromatic flavors of five-spice powder with tender, juicy grilled pork. This sandwich is perfect for a satisfying lunch or a casual dinner, offering a balance of sweet, savory, and spicy flavors. The fresh baguette, crisp pickled vegetables, and fragrant herbs complement the rich, flavorful pork, creating a harmonious and mouthwatering experience.

To prepare this dish, the pork is marinated in a blend of soy sauce, fish sauce, garlic, sugar, and five-spice powder, infusing it with deep, complex flavors. After grilling, the pork is sliced thin and layered onto a crusty baguette along with pickled daikon and carrots, cucumber slices, fresh cilantro, and spicy jalapeños. A spread of mayonnaise adds a creamy touch, completing this deliciously vibrant sandwich. Here’s how to make this dish for a serving size of 4-6 people:

Ingredients:

• 2 lbs pork shoulder or tenderloin
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 1 teaspoon five-spice powder
• 4-6 baguettes or French rolls
• 1 cup shredded carrots
• 1 cup julienned daikon radish
• 1/4 cup rice vinegar
• 1 tablespoon sugar (for pickling)
• 1/2 teaspoon salt
• 1/4 cup mayonnaise
• 1 cucumber, thinly sliced
• Fresh cilantro sprigs
• 2-3 jalapeños, thinly sliced

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine the soy sauce, fish sauce, minced garlic, sugar, and five-spice powder. Mix well to ascertain the sugar dissolves and the spices are evenly distributed.
2. Marinate the Pork: Slice the pork shoulder into thin, even pieces and place them in a large ziplock bag or shallow dish. Pour the marinade over the pork, making sure all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Pickle the Vegetables: In a separate bowl, combine the rice vinegar, 1 tablespoon sugar, and salt, stirring until the sugar dissolves. Add the shredded carrots and julienned daikon radish to the vinegar mixture, tossing to coat. Let the vegetables pickle for at least 30 minutes.
4. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade, letting excess drip off, and grill for 3-4 minutes on each side until cooked through and slightly charred.
5. Assemble the Banh Mi: Slice the baguettes open lengthwise and spread a thin layer of mayonnaise on each side. Layer the grilled pork slices, pickled vegetables, cucumber slices, and jalapeños. Top with fresh cilantro sprigs for added flavor.
6. Serve: Press the sandwiches gently to compact the ingredients and serve immediately, allowing everyone to enjoy the fresh, vibrant flavors.

Extra Tips:

For the best results, use a crusty baguette that can hold up to the juicy fillings without becoming soggy. If you prefer a more traditional approach, lightly toast the baguettes before assembling the sandwiches.

Adjust the amount of jalapeños to suit your spice preference, and feel free to add a squeeze of lime for an extra burst of freshness. If you don’t have access to daikon radish, regular radishes can be a suitable substitute. Enjoy your Five-Spice Grilled Pork Banh Mi with a side of fresh greens or a light soup for a complete meal.

Hoisin BBQ Grilled Pork Banh Mi

Hoisin BBQ Grilled Pork Banh Mi is a delightful twist on the traditional Vietnamese sandwich, infusing smoky, sweet flavors with the savory tenderness of marinated pork. This dish combines the rich, umami notes of hoisin sauce with the tangy and slightly sweet kick of a homemade BBQ glaze. The grilled pork is then nestled in a crispy baguette along with fresh, crunchy vegetables and herbs, creating a perfect balance of textures and flavors in every bite.

Originating from Vietnam, the Banh Mi sandwich is known for its harmonious blend of French and Vietnamese culinary influences, featuring a crusty baguette filled with a variety of savory ingredients. The Hoisin BBQ Grilled Pork version elevates this classic by adding a grilled, caramelized layer to the pork, which pairs beautifully with the traditional pickled vegetables and fresh garnishes.

This recipe is perfect for a family meal or a casual gathering, and it will surely impress your guests with its vibrant flavors and appealing presentation.

Ingredients (Serves 4-6 people):

• 2 lbs pork shoulder or pork loin, thinly sliced
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 4-6 small baguettes or French rolls
• 1 cup pickled carrots and daikon
• 1/2 cucumber, sliced
• 1 jalapeño, thinly sliced
• Fresh cilantro leaves
• Mayonnaise

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the hoisin sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and vegetable oil. Mix well to confirm all ingredients are thoroughly combined.
2. Marinate the Pork: Add the thinly sliced pork to the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This allows the flavors to deeply penetrate the meat.
3. Preheat the Grill: Before grilling, preheat your grill to medium-high heat. This guarantees the grill is hot enough to give the pork a nice char while keeping the inside juicy.
4. Grill the Pork: Remove the pork from the marinade and place it on the grill. Cook each side for about 3-4 minutes, or until the pork is cooked through and has developed a beautiful char. Be careful not to overcook, as this can dry out the meat.
5. Prepare the Baguettes: While the pork is grilling, slice the baguettes horizontally and lightly toast them on the grill for a minute or two until slightly crispy.
6. Assemble the Sandwiches: Spread a thin layer of mayonnaise on the inside of each baguette. Layer the grilled pork, pickled carrots and daikon, cucumber slices, jalapeño slices, and fresh cilantro leaves.
7. Serve: Cut each baguette into halves or thirds for easier handling and serve immediately while the pork is still warm.

Extra Tips:

To enhance the flavors of your Hoisin BBQ Grilled Pork Banh Mi, consider adding a dash of fish sauce to the marinade for an extra depth of umami. If you prefer a spicier kick, increase the amount of jalapeño or add a sprinkle of red chili flakes.

Remember to slice the vegetables as thinly as possible for the perfect crunch. Finally, always taste the marinade before adding the pork to adjust the seasoning to your preference.

Coconut Milk Marinated Grilled Pork Banh Mi

Coconut Milk Marinated Grilled Pork Banh Mi is a delicious twist on the classic Vietnamese sandwich. This recipe highlights the rich flavors of coconut milk infused with aromatic spices, resulting in tender, juicy grilled pork. The marinated pork is perfectly complemented by the crunchy baguette, fresh vegetables, and zesty condiments that make banh mi a beloved favorite worldwide.

By marinating the pork in coconut milk, you add a subtle sweetness and creamy texture that elevates this dish to a new level of flavor. This recipe serves 4-6 people and is perfect for a casual lunch or dinner. The combination of marinated pork, pickled vegetables, and crusty bread creates a satisfying meal that’s sure to impress family and friends.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and easy to follow. The key is allowing sufficient time for the pork to soak up the flavors of the marinade, guaranteeing a delicious result every time.

Ingredients:

• 2 pounds pork shoulder or pork loin, thinly sliced
• 1 cup coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 tablespoon vegetable oil
• 1 French baguette, cut into 4-6 pieces
• 1 cup fresh cilantro leaves
• 1 cucumber, thinly sliced
• 2 carrots, julienned
• 1/2 cup daikon radish, julienned
• 1/4 cup rice vinegar
• 2 tablespoons sugar (for pickling)
• 1 teaspoon salt
• 1 jalapeño, thinly sliced
• Mayonnaise, as needed
• Sriracha or hot sauce, optional

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine coconut milk, fish sauce, soy sauce, sugar, minced garlic, black pepper, coriander, and turmeric powder. Stir until the sugar is dissolved and the ingredients are well mixed.
2. Marinate the Pork: Place the sliced pork in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, guaranteeing all pieces are well coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours or overnight for maximum flavor absorption.
3. Pickle the Vegetables: In a separate bowl, mix rice vinegar, 2 tablespoons of sugar, and salt until dissolved. Add the julienned carrots and daikon radish, tossing to coat. Let the vegetables marinate for at least 30 minutes, then drain and set aside.
4. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates. Remove the pork from the marinade, allowing excess marinade to drip off. Grill the pork slices for 3-4 minutes on each side, or until fully cooked and slightly charred. Remove from the grill and let rest for a few minutes.
5. Assemble the Banh Mi: Slice the baguette pieces lengthwise, leaving them attached on one side. Spread a thin layer of mayonnaise on the inside of each baguette piece. Layer grilled pork slices, pickled vegetables, cucumber slices, cilantro leaves, and jalapeño slices inside the baguette. Add a drizzle of sriracha or hot sauce if desired.
6. Serve and Enjoy: Serve the banh mi sandwiches immediately while the pork is warm and the baguette is crisp.

Extra Tips:

For the best results, try to marinate the pork overnight, as this will enhance the flavor and tenderness of the meat. When grilling the pork, guarantee the grill is properly preheated to achieve those beautiful grill marks and to lock in the juices.

If you prefer a spicier kick, you can leave the seeds in the jalapeño or add more sriracha to the sandwiches. Additionally, for a fresher taste, always assemble the sandwiches just before serving, as this will keep the bread from becoming soggy.

Garlic and Herb Grilled Pork Banh Mi

Garlic and Herb Grilled Pork Banh Mi is a delightful Vietnamese sandwich that perfectly balances savory, sweet, and tangy flavors. The tender grilled pork, marinated with garlic and a medley of fresh herbs, is the star of this dish. It’s complemented by a crunchy baguette, pickled vegetables, and a hint of spicy mayonnaise. This Banh Mi is an ideal meal for gatherings or family dinners, offering a taste of Southeast Asia with every bite.

The secret to a great Banh Mi lies in its harmonious combination of textures and flavors. The grilled pork, infused with aromatic herbs and garlic, provides a savory base, while the pickled vegetables add a rejuvenating crunch. The soft interior and crispy crust of the baguette bring everything together. This recipe serves 4-6 people, making it perfect for a small group. Follow these instructions to create a delicious Garlic and Herb Grilled Pork Banh Mi at home.

Ingredients:

• 2 pounds pork tenderloin
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• 1 tablespoon fresh ginger, grated
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh mint, chopped
• 1/2 teaspoon black pepper
• 1 French baguette
• 1/2 cup mayonnaise
• 2 tablespoons Sriracha sauce
• 1 cup pickled carrots and daikon
• 1 cucumber, thinly sliced
• Fresh cilantro sprigs for garnish

Instructions:

1. Prepare the Marinade: In a bowl, combine minced garlic, soy sauce, fish sauce, sugar, lime juice, olive oil, grated ginger, chopped cilantro, basil, mint, and black pepper. Mix well to create a marinade.
2. Marinate the Pork: Place the pork tenderloin in a large resealable bag or a shallow dish. Pour the marinade over the pork, making sure it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. Grill the Pork: Preheat your grill to medium-high heat. Remove the pork from the marinade and discard any excess marinade. Grill the pork for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Let the pork rest for 5 minutes before slicing thinly.
4. Prepare the Baguette: While the pork rests, slice the baguette lengthwise and lightly toast it on the grill or in a preheated oven until slightly crispy.
5. Make the Spicy Mayonnaise: In a small bowl, mix the mayonnaise with Sriracha sauce until well combined. Adjust the amount of Sriracha to your desired level of spiciness.
6. Assemble the Banh Mi: Spread the spicy mayonnaise on both sides of the toasted baguette. Layer the sliced grilled pork, pickled carrots and daikon, and cucumber slices. Garnish with fresh cilantro sprigs.
7. Serve: Slice the assembled Banh Mi into individual portions and serve immediately.

Extra Tips:

To make sure the pork is juicy and flavorful, don’t skip the marinating step, as it allows the meat to absorb all the delicious flavors of the herbs and garlic. If you don’t have a grill, you can also cook the pork in a hot skillet or oven until it reaches the right temperature.

Customize your Banh Mi by adding jalapeños for extra heat or switch up the herbs to suit your taste. Remember, the fresher your ingredients, the better your Banh Mi will taste!

Sweet Chili Grilled Pork Banh Mi

Sweet Chili Grilled Pork Banh Mi is a delightful fusion of Vietnamese and Thai flavors, combining the freshness and crunch of a classic banh mi with the sweet and spicy kick of sweet chili grilled pork. This sandwich is perfect for a quick yet satisfying meal that will impress friends and family.

The marinated pork is grilled to perfection, giving it a smoky depth that complements the vibrant pickled vegetables and fresh herbs. Nestled in a crispy baguette, this banh mi is sure to become a favorite in your culinary repertoire.

This recipe is designed to serve 4-6 people, making it perfect for a small gathering or family dinner. The preparation involves marinating the pork, grilling it to perfection, and assembling the sandwich with a variety of fresh ingredients to create a balanced and flavorful meal.

The sweet chili sauce not only enhances the pork’s taste but also ties all the components of the sandwich together, creating a harmonious blend of flavors.

Ingredients:

• 2 pounds of pork shoulder or pork loin
• 1/2 cup sweet chili sauce
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon black pepper
• 1 French baguette, cut into 4-6 pieces
• 1 cup pickled carrots and daikon radish
• 1 cucumber, thinly sliced
• 1 jalapeño, thinly sliced (optional)
• Fresh cilantro sprigs
• 1/2 cup mayonnaise
• 1 tablespoon sriracha sauce
• Lime wedges for serving

Instructions:

1. Prepare the Marinade: In a large bowl, mix together the sweet chili sauce, soy sauce, fish sauce, minced garlic, grated ginger, and black pepper. Stir until well combined.
2. Marinate the Pork: Cut the pork into thin slices, about 1/4 inch thick. Place the pork slices in the marinade, making certain each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for more intense flavor.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
4. Grill the Pork: Remove the pork from the marinade and allow excess marinade to drip off. Grill the pork slices for about 3-4 minutes on each side, or until cooked through and slightly charred. Remove from the grill and let rest for a few minutes.
5. Prepare the Baguette: While the pork is resting, slice the baguette pieces open and toast them on the grill for 1-2 minutes until lightly crispy.
6. Make the Spicy Mayo: In a small bowl, combine the mayonnaise and sriracha sauce. Spread the spicy mayo inside each piece of baguette.
7. Assemble the Banh Mi: Layer the grilled pork slices inside the baguette. Top with pickled carrots and daikon, cucumber slices, jalapeño slices (if using), and fresh cilantro sprigs.
8. Serve: Serve the Sweet Chili Grilled Pork Banh Mi with lime wedges on the side for an extra burst of freshness.

Extra Tips: For the best results, allow the pork to marinate overnight to fully absorb the flavors. When grilling, avoid overcrowding the grill to ensure even cooking and a nice char on each piece of pork.

If you prefer a spicier kick, add more sriracha to the mayo or include additional jalapeño slices. Finally, always serve the banh mi fresh for the best texture and taste.

Sesame Ginger Grilled Pork Banh Mi

Sesame Ginger Grilled Pork Banh Mi is an exciting twist on the classic Vietnamese sandwich, combining the savory and aromatic flavors of sesame and ginger with tender grilled pork. This recipe offers an explosion of flavors and textures, with the marinated pork providing a rich and juicy base, complemented by the freshness of pickled vegetables and the crispiness of the baguette. Perfect for a summer gathering or a family meal, this Banh Mi is sure to satisfy your cravings for something both exotic and comforting.

The key to a successful Sesame Ginger Grilled Pork Banh Mi lies in the harmonious balance of its ingredients. The pork marinade is infused with soy sauce, sesame oil, and fresh ginger, creating a depth of flavor that seeps into the meat, making it tender and flavorful. The sandwich is then assembled with a variety of fresh herbs, vegetables, and a spicy mayonnaise, delivering a delightful contrast with each bite. This recipe serves 4-6 people, making it ideal for sharing with loved ones.

Ingredients

• 1 1/2 pounds pork tenderloin
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1/2 teaspoon black pepper
• 4-6 small baguettes
• 1 cup pickled daikon and carrots
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh cucumber slices
• 1/4 cup sliced jalapeños (optional)
• 1/2 cup mayonnaise
• 1 tablespoon sriracha
• 1 tablespoon lime juice

Cooking Instructions

1. Prepare the Marinade: In a bowl, mix together soy sauce, sesame oil, grated ginger, minced garlic, honey, and black pepper until well combined. This marinade will impart a rich, umami flavor to the pork.
2. Marinate the Pork: Place the pork tenderloin in a resealable plastic bag or shallow dish, and pour the marinade over the meat. Confirm the pork is fully coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
4. Grill the Pork: Remove the pork from the marinade, allowing any excess to drip off. Grill the pork for about 15-20 minutes, turning occasionally, until it reaches an internal temperature of 145°F and is nicely charred on the outside.
5. Rest and Slice: Once cooked, remove the pork from the grill and let it rest for about 5 minutes. Slice the pork thinly across the grain to confirm tenderness.
6. Prepare the Spicy Mayonnaise: In a small bowl, mix together mayonnaise, sriracha, and lime juice until smooth and well combined.
7. Assemble the Banh Mi: Slice the baguettes lengthwise and spread a generous amount of spicy mayonnaise on both sides. Layer with slices of grilled pork, pickled daikon and carrots, fresh cilantro, cucumber slices, and jalapeños if desired.
8. Serve: Press the sandwich halves together gently and serve immediately while the baguette is still crisp.

Extra Tips

When grilling the pork, be mindful not to overcook it, as pork tenderloin can dry out quickly. Using a meat thermometer will help confirm that the pork reaches the perfect internal temperature.

Additionally, if you prefer a less spicy sandwich, you can adjust the amount of sriracha in the mayonnaise to suit your taste. Finally, for an authentic Vietnamese experience, consider using a light and airy baguette to get that perfect crunch when you bite into the sandwich.

Korean Gochujang Grilled Pork Banh Mi

The Korean Gochujang Grilled Pork Banh Mi is a delightful fusion of Korean and Vietnamese cuisines, combining the bold flavors of spicy gochujang marinated pork with the fresh and vibrant elements of a traditional Banh Mi sandwich.

This recipe offers a deliciously satisfying experience, with tender pork that has been grilled to perfection, nestled in a crispy baguette along with pickled vegetables, fresh herbs, and a smear of creamy mayonnaise. It’s a perfect blend of spicy, savory, and tangy flavors that will surely impress your family and friends.

Perfect for a group of 4-6 people, this dish is ideal for a casual lunch or a weekend get-together. The preparation involves marinating the pork in a gochujang-based sauce, which infuses it with a deep, spicy flavor before it’s grilled to a juicy finish.

The Banh Mi is then assembled with the grilled pork, pickled carrots, and daikon radish, along with fresh cucumber slices, cilantro, and jalapeños for an added kick. This dish is a demonstration of how well different culinary traditions can come together to create something truly special.

Ingredients (Serves 4-6):

• 2 lbs pork shoulder, thinly sliced
• 4 tablespoons gochujang (Korean chili paste)
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons sugar
• 1 tablespoon rice vinegar
• 4 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 baguette, cut into 4-6 portions
• 1 cup pickled carrots and daikon radish
• 1 cucumber, thinly sliced
• 1-2 jalapeños, thinly sliced
• 1 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, mix together the gochujang, soy sauce, sesame oil, sugar, rice vinegar, minced garlic, and minced ginger. Stir until well combined and the sugar is dissolved.
2. Marinate the Pork: Add the thinly sliced pork shoulder to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the Grill: Heat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
4. Grill the Pork: Remove the pork from the marinade, allowing any excess marinade to drip off. Grill the pork slices for about 3-4 minutes on each side, or until they’re cooked through and have a nice char.
5. Prepare the Baguette: While the pork is grilling, slice the baguette portions open lengthwise and lightly toast them on the grill for a minute or two until crispy.
6. Assemble the Banh Mi: Spread mayonnaise inside each toasted baguette. Layer with grilled pork, pickled carrots and daikon, cucumber slices, jalapeños, and fresh cilantro leaves.
7. Serve: Cut each Banh Mi into halves or thirds for easier handling and serve immediately while the pork is warm and the baguette is crispy.

Extra Tips:

• If you prefer a milder spice level, reduce the amount of gochujang or use a less spicy variety.
• To save time, you can prepare the pickled vegetables in advance. They can be stored in the refrigerator for up to a week.
• For added flavor, consider adding a drizzle of sriracha or additional soy sauce just before serving.
• Make sure your grill is hot enough to sear the pork quickly, sealing in the juices for tender, flavorful meat.

Thai Basil Grilled Pork Banh Mi

Thai Basil Grilled Pork Banh Mi is a delightful fusion of Vietnamese and Thai flavors, delivering a symphony of tastes and textures in every bite. The combination of succulent grilled pork marinated with aromatic Thai basil, garlic, and fish sauce, served on a crusty baguette with pickled vegetables, fresh herbs, and a hint of chili, makes this sandwich irresistible.

Perfect for lunch or a casual dinner, it offers a vibrant and satisfying meal that captures the essence of Southeast Asian cuisine. This recipe is designed to serve 4-6 people and is ideal for gatherings or a family meal. The preparation involves marinating the pork to infuse it with robust flavors and then grilling it to perfection.

The sandwich is then assembled with a variety of fresh and pickled ingredients to create a balanced and delicious meal. With a few simple steps, you can bring the taste of a Vietnamese street food classic with a Thai twist to your kitchen.

Ingredients (For 4-6 servings):

• 2 pounds pork shoulder, thinly sliced
• 1 cup Thai basil leaves, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 French baguette or 4-6 Vietnamese baguettes
• 1 cup pickled daikon and carrot (do chua)
• 1 cucumber, thinly sliced
• 1 jalapeño or red chili, thinly sliced (optional)
• 1/2 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• 2 tablespoons lime juice
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the Thai basil, garlic, fish sauce, soy sauce, sugar, and vegetable oil. Whisk together until the sugar is dissolved and the ingredients are well mixed.
2. Marinate the Pork: Add the thinly sliced pork shoulder to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
3. Preheat and Grill: Preheat your grill or grill pan to medium-high heat. Remove the pork from the marinade and grill for approximately 3-4 minutes on each side, or until cooked through and slightly charred. Remove from heat and let rest for a few minutes.
4. Prepare the Baguette: While the pork is resting, slice the baguette lengthwise and spread a generous amount of mayonnaise on each side. Lightly toast the baguette on the grill if desired for extra crispness.
5. Assemble the Banh Mi: Layer the grilled pork slices onto the bottom half of the baguette. Top with pickled daikon and carrot, cucumber slices, jalapeño or chili slices, and fresh cilantro leaves.
6. Finish and Serve: Drizzle lime juice over the top of the assembled sandwich and season with salt and pepper to taste. Close the sandwich with the top half of the baguette, slice into individual portions if using a single large baguette, and serve immediately.

Extra Tips:

For an authentic experience, try to find a Vietnamese-style baguette, which is lighter and crispier than a traditional French baguette.

To save time, you can prepare the pickled vegetables a day in advance, allowing them to develop deeper flavors. If you’re sensitive to spice, you can omit the jalapeño or chili, or serve it on the side for those who prefer extra heat.

Finally, if you don’t have access to a grill, a broiler can be used as an alternative cooking method for the pork.

Pineapple Teriyaki Grilled Pork Banh Mi

Banh Mi is a popular Vietnamese sandwich that combines a crisp baguette with savory meats and fresh, tangy vegetables. Our Pineapple Teriyaki Grilled Pork Banh Mi puts a tropical twist on this classic dish by incorporating the sweet and savory flavors of pineapple teriyaki pork.

This recipe creates a delightful harmony of textures and tastes, with tender, marinated pork, crunchy pickled vegetables, and the freshness of cilantro and jalapenos, all nestled within a crispy, chewy baguette. Perfect for a summer lunch or dinner, this dish is sure to impress your family and guests alike.

To make this Pineapple Teriyaki Grilled Pork Banh Mi, you’ll start by marinating pork tenderloin in a rich pineapple teriyaki sauce, allowing the flavors to meld into the meat. While the pork is grilling to perfection, you’ll prepare pickled vegetables and assemble the other sandwich ingredients.

Once the pork is cooked and rested, it’s sliced and layered onto a baguette with a spread of mayonnaise, cilantro, sliced cucumbers, and jalapenos, creating a dish that’s both satisfying and bursting with flavor. This recipe serves 4-6 people, making it an ideal choice for a small gathering or family meal.

Ingredients (Serves 4-6):

• 1 1/2 pounds pork tenderloin
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons cornstarch
• 1/4 cup water
• 1 French baguette
• 1/2 cup mayonnaise
• 1 cup shredded carrots
• 1 cup daikon radish, julienned
• 1/2 cup rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 cucumber, thinly sliced
• 1/2 cup fresh cilantro leaves
• 1 jalapeno, thinly sliced

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and rice vinegar. Mix well until the sugar is dissolved.
2. Marinate the Pork: Place the pork tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, making sure it’s fully submerged. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for best results.
3. Make the Pickled Vegetables: In a separate bowl, combine rice vinegar, sugar, and salt, stirring until the sugar dissolves. Add shredded carrots and julienned daikon radish to the mixture and let sit for at least 30 minutes, stirring occasionally.
4. Prepare the Grill: Preheat your grill to medium-high heat. Remove the pork from the marinade and pat it dry with paper towels. Reserve the marinade for later.
5. Grill the Pork: Place the pork on the grill and cook for about 15-20 minutes, turning occasionally, until it reaches an internal temperature of 145°F (63°C). Let the pork rest for 5-10 minutes before slicing.
6. Thicken the Marinade: While the pork is resting, pour the reserved marinade into a small saucepan. In a separate bowl, mix cornstarch with water until smooth, then add it to the saucepan. Bring to a boil, then reduce to a simmer until thickened.
7. Assemble the Banh Mi: Slice the baguette lengthwise. Spread mayonnaise on both sides of the bread. Layer the sliced grilled pork, pickled vegetables, cucumber slices, fresh cilantro, and jalapeno slices. Drizzle with the thickened marinade if desired.

Extra Tips:

For peak flavor, verify the pork is well-marinated by letting it sit overnight if possible. Adjust the heat level to your preference by adding more or fewer jalapeno slices.

If you don’t have access to a grill, the pork can be cooked in a preheated oven at 400°F (200°C) for 25-30 minutes. Finally, always let the pork rest after grilling; this allows the juices to redistribute, resulting in juicier, more tender slices.

Vietnamese Caramelized Grilled Pork Banh Mi

Vietnamese Caramelized Grilled Pork Banh Mi is a delightful fusion of savory, sweet, and tangy flavors. This dish combines the traditional Vietnamese sandwich with succulent grilled pork that has been caramelized to perfection. The banh mi is typically made with a crispy baguette filled with a variety of delicious ingredients, including fresh vegetables, herbs, and a spicy sauce that elevates the dish to new heights. This recipe guarantees a perfect balance of textures and flavors, providing a delightful culinary experience.

The key to a successful Vietnamese Caramelized Grilled Pork Banh Mi lies in the preparation of the pork and the harmonious combination of the fillings. Marinating the pork with Vietnamese-style seasonings and making sure it grills to a caramelized finish are essential steps. This recipe is designed to serve 4-6 people, making it perfect for a family meal or a small gathering. With a little preparation and attention to detail, you can recreate this authentic Vietnamese dish in your own kitchen.

Ingredients (for 4-6 servings):

• 2 lbs pork shoulder or pork tenderloin, thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons fish sauce
• 3 tablespoons sugar
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon lemongrass, finely chopped
• 1 teaspoon black pepper
• 1 French baguette or 4-6 small baguettes
• 1 cup carrot, julienned
• 1 cup daikon radish, julienned
• 1/4 cup rice vinegar
• 1 tablespoon sugar (for pickling)
• 1/2 teaspoon salt
• 1/2 cup mayonnaise
• 1-2 tablespoons sriracha or chili sauce
• 1 cucumber, thinly sliced
• Fresh cilantro sprigs
• Sliced jalapeños (optional)

Cooking Instructions:

1. Marinate the Pork: In a large bowl, combine soy sauce, fish sauce, sugar, honey, vegetable oil, garlic, lemongrass, and black pepper. Add the sliced pork to the marinade, making sure each piece is coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Prepare the Pickled Vegetables: In a medium bowl, mix rice vinegar, sugar, and salt until dissolved. Add the julienned carrots and daikon radish. Toss to coat and let them pickle for at least 30 minutes. Drain before assembling the sandwiches.
3. Grill the Pork: Preheat your grill or grill pan to medium-high heat. Grill the marinated pork slices for 3-4 minutes on each side or until caramelized and cooked through. Remove from heat and let rest for a few minutes.
4. Prepare the Banh Mi Spread: In a small bowl, mix mayonnaise with sriracha or chili sauce to taste. Adjust the spiciness according to your preference.
5. Assemble the Banh Mi: Slice the baguette(s) lengthwise, leaving one side intact to create a hinge. Spread the spicy mayonnaise inside each baguette. Layer with grilled pork, pickled vegetables, cucumber slices, fresh cilantro, and jalapeños if using.
6. Serve: Cut the sandwiches into manageable portions and serve immediately, allowing everyone to enjoy the fresh and vibrant flavors of the Vietnamese Caramelized Grilled Pork Banh Mi.

Extra Tips:

For an authentic Vietnamese taste, use freshly baked baguettes that are crispy on the outside and soft on the inside. Additionally, adjust the level of spiciness by controlling the amount of sriracha in the mayonnaise spread and the number of jalapeños. If you prefer a more intense flavor, let the pork marinate overnight. Finally, don’t skip the pickling step for the carrots and daikon; it adds a revitalizing crunch and tang that complements the rich flavors of the pork.