Banh Mi (Vietnamese Sandwiches)

We have no shortage of good banh mi around my office, but I wanted to try to re-create one of these delicious little sandwiches myself. A year or so ago, I found and amazing recipe for Thit Nuong (Vietnamese grilled pork) from I adapted it a bit, using pork tenderloin instead of pork butt and eliminated a few of the ingredients but realized it would be great for a banh mi filling. I was right 🙂 This meat can also be served over rice noodles with additional accompaniments (this was how it was used in the original blog post I found).
*please note, this is not an authentic banh mi recipe, just one I adapted to my taste buds. 

Grilled Pork Banh Mi (serves 4-6)


For the meat:

2 lbs pork tenderloin, thinly sliced approximately 1/4 inch thick
1 large shallot, finely minced
3 cloves garlic, finely minced
1/4 cup lemongrass, finely minced
1 1/2 tablespoons sugar
1/2 tablespoon salt
1 teaspoon black pepper
1 tablespoon honey
1 1/2 tablespoons soy sauce
1/2 tablespoon sesame oil
1 teaspoon vegetable oil

For the mayo:

1/2 cup low-fat mayo
2 tablespoons sriracha (or to taste)


4-6 crusty bread rolls
julienned carrots
julienned diakon
julienned cucumbers
sliced jalapenos


1. Combine all meat ingredients from shallot through vegetable oil in a large non reactive bowl
2. Place pork in marinade mixture, coat well
3. Allow the meat to soak overnight (or for best results, 24 hours)
4. Thread pork onto bamboo skewers that have been soaked in water for 20 minutes
5. Bbq pork over medium high heat until caramelized and cooked through (about 3-5 minutes per side)
6. While the meat is cooking, heat rolls in a slightly warmed oven, about 200 degrees.
7. Remove pork from skewers and place in a large serving dish
8. Slice the rolls and spread about 1 1/2 Tablespoons of the mayo on each roll
9. Add meat, and any of the accompaniments above


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