Vietnamese Grilled Pork Banh Mi Sandwich

Transport yourself to the bustling streets of Vietnam with this mouthwatering grilled pork banh mi sandwich. Made with marinated and grilled pork, packed with a bold and savory flavor, and topped with a colorful array of fresh herbs and pickled veggies, such as carrots, cucumbers, and jalapenos, this sandwich is a perfect balance of tangy, spicy, and savory notes. Served on a crispy and chewy French baguette, and slathered with a creamy and zesty mayo sauce, this sandwich is a delicious and satisfying lunch option that will transport your taste buds to a whole new level.


  • 1 lb. pork tenderloin
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 2 tbsp fish sauce
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • ½ tsp black pepper
  • 4 baguettes
  • 2 carrots, grated
  • ½ English cucumber, sliced
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh mint leaves
  • ¼ cup mayonnaise
  • 2 tbsp sriracha sauce
  • 1 lime, cut into wedges


  1. In a large bowl, stir the soy sauce, brown sugar, honey, fish sauce, vegetable oil, sesame oil, garlic, and black pepper.
  2. Marinate the pork tenderloin in the sauce and add it to the dish.
  3. Preheat a grill pan to medium-high heat. Grill the pork tenderloin for about 8-10 minutes per side or until cooked through, and the internal temperature reaches 145°F. Let rest for 5 minutes before slicing.
  4. Split the baguettes in half lengthwise and lightly toast. In a bowl, whisk together the mayonnaise and sriracha sauce. Spread on the inside of the toasted baguettes.
  5. Fill the baguettes with sliced pork, grated carrots, sliced cucumber, cilantro, mint, and a squeeze of lime juice. Serve and enjoy!

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