Vietnamese Grilled Pork Sandwich Recipe: Banh Mi With Pickled Veggies

This sandwich brings together tender grilled pork, tangy pickled veggies, and crisp baguette for a perfect balance of flavors and textures. I developed this version after years of studying traditional Vietnamese street food techniques.

The marinade is the key—it transforms ordinary pork into something extraordinary. Each bite delivers the smoky char from the grill, the crunch of fresh vegetables, and the bright acidity of the pickles.

Ingredients for Vietnamese Grilled Pork Sandwich

Pantry staples plus a quick trip to the Asian market. Big flavors, small effort.

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The pork shoulder is non-negotiable—it stays juicy after grilling. Whole Foods or HMart usually have it pre-sliced (ask for the thin-cut stuff). Fish sauce is the soul here; Red Boat or Three Crabs are my go-tos. Lemongrass can be tricky to find fresh, but Gourmet Garden makes a decent paste if you’re in a pinch. Don’t skip the marinating time—overnight is ideal.

Out of pork shoulder? Pork loin works at half the marinating time (it’s leaner, so it dries out faster). Fish sauce can be swapped with extra soy sauce plus a dash of Worcestershire, but the flavor won’t be as authentic. For pickling, apple cider vinegar is fine, but rice vinegar’s mildness balances better. No daikon? Just double the carrots—they’ll still give that crunch.

Marinated pork keeps 2 days in the fridge, but the pickles taste best after 1 day and last 2 weeks. Assemble sandwiches fresh, though—the baguette gets soggy fast. Leftovers? Store components separately and toast the bread before serving.

Step-by-Step Instructions for Vietnamese Grilled Pork Sandwich

Here’s the method. Straightforward, tested, works every time.

Step 1: Marinate the Pork Shoulder

Slice the 1.5 lb Pork Shoulder into thin strips, about ¼-inch thick. This ensures even marinating and quick cooking. In a bowl, combine the pork with 3 tbsp Fish Sauce, 2 tbsp Soy Sauce, 2 tbsp Brown Sugar, minced 4 cloves Garlic Cloves, thinly sliced 1 whole Shallot, 2 tbsp Lemongrass, and 1 tsp Black Pepper.

Mix everything thoroughly so the pork is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor penetration. The pork should look glossy and smell aromatic when it’s ready.

Step 2: Pickle the Vegetables

Julienne the 2 whole Carrots and 1 cup Daikon Radish into matchstick-sized pieces. In a heatproof bowl, combine 0.5 cup Rice Vinegar and 1 tbsp Granulated Sugar. Stir until the sugar dissolves completely—this creates the perfect sweet-tangy balance.

Add the shredded carrots and daikon to the vinegar mixture and let them sit at room temperature for at least 30 minutes. The vegetables should soften slightly but retain a crisp bite, and their color will brighten beautifully.

Step 3: Grill the Pork

Heat a grill pan or outdoor grill over medium-high heat. Remove the pork from the marinade (shake off excess but don’t rinse) and grill for 3-4 minutes per side until caramelized and slightly charred. You’ll see beautiful grill marks and smell the sweet, smoky aroma.

Transfer the cooked pork to a plate and let it rest for 5 minutes while you prepare the bread. This resting period allows the juices to redistribute, keeping the meat tender and flavorful.

Step 4: Assemble the Sandwich

Slice the 1 whole Baguette lengthwise, leaving one side attached if possible. Spread a generous layer of 0.5 cup Mayonnaise on both cut sides of the bread. Layer the grilled pork evenly along the bottom half.

Top the pork with the pickled carrots and daikon, then sprinkle with chopped 0.5 cup Fresh Cilantro and thin slices of 1 whole Jalapeño (if using). Press the top half of the baguette down gently and slice into individual portions. Each bite should deliver a perfect balance of savory, sweet, tangy, and spicy flavors.

Essential Equipment for This Recipe

Grill Essentials

For authentic char, I swear by my Weber Spirit II gas grill—it maintains medium-high heat perfectly for those beautiful caramelized edges. A cast-iron grill pan works indoors if you’re short on space. The pork needs direct heat to develop that signature crust. 🔥

Knife Work

A sharp 8-inch chef’s knife is non-negotiable for slicing the pork thinly. I use Wüsthof for precision. For julienning veggies, a mandoline saves time, but a steady hand with your chef’s knife works too. Safety first—always curl your fingers under!

Marinating Tools

Use a glass or stainless-steel bowl for marinating—plastic can absorb odors. I love my OXO Good Grips mixing bowls with lids. They’re perfect for overnight marinating in the fridge. A whisk helps blend the fish sauce, sugar, and aromatics thoroughly.

Pickling Setup

A heatproof glass jar (like Ball canning jars) is ideal for pickling. The vinegar mixture needs room to circulate around the veggies. I keep a set of mason jars just for quick pickles—they’re versatile and last forever.

Assembly Station

Set up a bamboo cutting board for slicing the baguette and prepping toppings. I lay out small bowls for mayo, cilantro, and jalapeños to streamline assembly. A serrated bread knife makes clean cuts without crushing the crust.

Serving Tools

Tongs are essential for flipping pork on the grill—never pierce with a fork! I use OXO silicone-tipped tongs to avoid scratching my grill grates. Keep a meat thermometer nearby to confirm pork reaches 145°F before resting. 💡