Bánh Mì Thịt Nướng
Grilled Vietnamese pork sandwiches with charred exterior, sweet-salty marinade, and pickled vegetables on crispy baguettes. A showcase of balanced flavors: caramelized meat, bright vinegar, creamy mayo, fresh herbs.
- Total time
- 50 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Cut pork shoulder into 1/4-inch-thick slices, cutting against the grain.
Step 2
Stir fish sauce, brown sugar, garlic, lemongrass, and shallot in a bowl.
Step 3
Toss pork with marinade until coated. Let sit 15 minutes at room temperature.
Step 4
Whisk rice vinegar with 2 tbsp water and a pinch of salt in a small bowl.
Step 5
Toss carrot and daikon in vinegar mixture. Set aside to pickle while pork cooks.
Step 6
Heat grill or grill pan over high heat until charcoal-hot or smoking, ~3 min.
Step 7
Grill pork slices 2 minutes per side without moving until edges char and caramelize.
Step 8
Transfer pork to a plate. Let rest 3 minutes.
Step 9
Split each baguette lengthwise and spread mayo on both sides.
Step 10
Layer warm pork, pickles with juice, cilantro, and mint into each baguette.
Step 11
Serve immediately while pork is still warm.
Tools you’ll need
- sharp knife
- cutting board
- small bowl
- grill or grill pan
- tongs
- plate
- large mixing bowl
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