How to make Vietnamese grilled pork bánh mì, Bánh Mì Thịt Nướng! Grilled pork is one of my favorite stuffings for bánh mì. This is definitely a nostalgic takeout food for me. The best part is when there’s a buy one get one deal too! Although now with prices always increasing, I think it’s time to make this at home instead hahaha
📝 Ingredients
Servings: 2
⏱ Time: ~30 minutes (1.5 hours including marinating)
For best flavor, marinate at least 1 hour or overnight.
🥩 Grilled Pork
- ½ lb pork shoulder, thinly sliced
- 1 tbsp minced shallots
- 1 tbsp minced garlic
- 1 tbsp brown sugar
- 1 tbsp cooking oil
- ½ tbsp fish sauce
- ½ tbsp oyster sauce
- 2 tsp black pepper
🥒 Veggies & Toppings
- Persian cucumbers, thinly sliced
- Fresh cilantro
- Jalapeño slices
- Pickled carrots and daikon (Đồ Chua)
- 2 Vietnamese baguettes (or French baguettes, toasted)
- Optional: mayo, pâté, or chili sauce
👩🍳 Directions
- Marinate sliced pork shoulder with garlic, shallots, brown sugar, fish sauce, oyster sauce, oil, and pepper. Let sit for at least 1 hour or overnight.
- Air-fry the marinated pork at 375°F for 10–15 minutes, flipping halfway through until lightly charred.
- While the pork is cooking, prep the vegetables: slice cucumbers, jalapeños, and rinse cilantro. Prepare pickled carrot and daikon if not already made.
- Toast your baguettes until crispy on the outside and warm inside.
- Assemble the bánh mì: add optional mayo or pâté, then layer grilled pork, pickles, cucumbers, jalapeños, and cilantro.
- Serve warm and enjoy!
Tamonde 