Vietnamese Grilled Pork Bánh Mì (Thịt Nướng)
Grilled pork is my favorite type of bánh mì, so here’s how to make Vietnamese Grilled Pork Bánh Mì (Thịt Nướng). It’s so nostalgic because it’s the food I always eat for road trips, waiting in line, or at amusement parks.
The pork is marinated with savory, sweet flavors, then grilled or air fried until lightly charred and caramelized. Fresh vegetables add crunch and balance, while the baguette ties everything together.
Bánh Mì Thịt Nướng is easy to prep, fast to assemble, and works as the best takeout meal at any time of the day.
Vietnamese Grilled Pork Bánh Mì (Thịt Nướng)
Ingredients
- ½ lb pork shoulder, sliced
- 1 Tbsp shallots, minced
- 1 Tbsp garlic, minced
- 1 Tbsp brown sugar
- 1 Tbsp cooking oil
- ½ Tbsp fish sauce
- ½ Tbsp oyster sauce
- ½ tsp black pepper
Toppings
- 2 persian cucumbers, sliced
- Pickled carrots and daikon
- Cilantro
- Jalapeno
- 2 Baguettes
Instructions Start Cooking
- Marinate the pork in the refrigerator for at least 1 hour, or overnight for best flavor.½ lb pork shoulder, 1 Tbsp shallots, 1 Tbsp garlic, 1 Tbsp brown sugar, 1 Tbsp cooking oil, ½ Tbsp fish sauce, ½ Tbsp oyster sauce, ½ tsp black pepper
- Preheat an air fryer to 375°F. Arrange the pork in a single layer and air fry for 10–15 minutes, flipping halfway through, until cooked through and lightly charred to your liking.
- While the pork cooks, prep the vegetables and lightly toast the baguette.2 persian cucumbers, Pickled carrots and daikon, Cilantro, Jalapeno, 2 Baguettes
- Slice the pork and assemble the bánh mì with the toasted baguette and prepared vegetables.
Hi, I’m Tam!
I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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