Pork Banh Mi

If you’ve ever strolled down the bustling streets of Hanoi or Ho Chi Minh City, chances are you’ve come across a bánh mì stall selling pork banh mi. The smell alone will stop you in your tracks—grilled pork, pickled veg, fresh herbs, crusty bread—it’s to die for!

About this recipe.

Now here’s the good news... you don’t need to fly to Vietnam to get your hands on a proper pork bánh mì. I’ve been wanting to post this recipe since my last trip to Vietnam and today I'm going to show you my version.

Sticky, savoury grilled pork, sharp Vietnamese pickled carrots and daikon pickle, a hit of chilli, and that signature crispy baguette. This is street food you can master at home.

The recipe was a bit of a group effort. My daughter Jennifer just returned home from Vietnam and she also has a room mate, Lucy who is from Vietnam. So we had a banh mi making day. Be sure to try our tofu banh mi too, even if you think you don't like tofu!

What Exactly Is a Bánh Mì?

Think of it as a Vietnamese-French sandwich mashup. It starts with a crusty baguette—thanks to the French colonial influence—but then it takes a sharp left turn into Southeast Asian flavour country.

We’re talking marinated meat, pickled carrots and daikon, cucumber, coriander (that’s cilantro if you're across the pond), a touch of chilli, and usually a creamy spread like pâté and/or mayonnaise. It’s all about balance: rich and fresh, soft and crunchy, hot and cold.

How do you cook the pork?

Pork is the star of this version, and the marinade is where it all begins. I use pork shoulder or pork loin, sliced thin so it soaks up all those bold flavours and cooks quickly on the grill, oven or pan.

At the best banh mi stalls, the pork is cooked over a hot fire on skewers. That is my favourite way to cook it.

Today, it's pouring down outside and freezing so the pork went in my oven. The most important thing is to get a good char on the meat so your oven, barbecue, frying pan or air fryer will all do the trick.

Ingredients

As I mention above, this is my version of pork banh mi and yes, I do stack this sandwich high with lots of delicious ingredients. You can, of course use fewer toppings. Just don't leave out the Vietnamese pickled carrots and daikon. That's a must for a good pork banh mi or any banh mi really.

• pork shoulder, thinly sliced
• shallot
• lemongrass
• garlic
• oyster sauce
• light soy sauce
• fish sauce
• honey
• neutral vegetable oil
• Metal or bamboo skewers
• FOR ASSEMBLY
• small/medium size baguettes
• mayonnaise
• pate
• Pickled carrot and daikon
• cucumber
• coriander (cilantro)
• chilli (optional)
• Maggi seasoning (optional)

See recipe card for quantities.

Step by step photos

Check out my step by step photos below to see just how easy this masterpiece of a sandwich is. Pork banh mi is famous worldwide for a reason!

1. Step 1: In a bowl, combine the marinade ingredients and whisk them together.

2. Step 2: Add the pork and cover to marinate for at least an hour (preferably overnight for best flavour).

The Bread... It’s All About the Crust

A traditional Vietnamese baguette is lighter and airier than its French cousin, but any good crusty baguette will do the trick here. Toast it lightly so the outside crackles, but the inside stays soft enough to hold all those juicy fillings.

Make It Your Own

Pork banh mi is the kind of recipe that invites personalisation. You can swap the pork for grilled chicken, tofu, or even crispy fried mushrooms. Try adding hoisin sauce for a sweeter note, or switch up the herbs with Thai basil or mint.

Want it spicier? Load up on the chilies or stir sriracha right into your mayo. Going traditional? Don’t skip the pâté—it adds a whole new layer of richness.s also a great idea to link out to another blogger with a similar recipe that fits a different diet.

Equipment

A Good Knife: For slicing the baguette, meat and vegetables.

A Small Barbecue: If you want to cook the meat over fire, you only need a small barbecue to do it.

An Oven: I cooked the pork this time in my oven. It works really well. Place the meat under the grill (broiler) for the last few minutes of cooking to give it a good char.

A Frying Pan: You can also fry the pork in a little oil or pork lard. Fry over a medium-high heat until cooked through and crispy.

Air Fryer: If you want to try cooking the pork in your air fryer, set it to 200°C/400°F and cook for about 10 to 15 minutes directly in the basket.

Storage

Your pork banh mi will be best on the day you make it. Freshness is key!

That said, if you do have some left over, it will keep in the fridge for 2 to 3 days. I don't recommend doing that though as it simply will not be as nice.

Final Thoughts

Pork bánh mì is one of those sandwiches that makes you stop mid-bite and smile. It’s a brilliant collision of cultures, a testament to what happens when food travels and evolves. And the best part? You can make it exactly how you like it.

This one’s become a go-to in my house, whether I’m grilling outside or frying up pork in the kitchen. The prep is minimal, the results are massive, and it never fails to impress.

Give it a go and tag me in your creations—I love seeing how people develop their own version of this classic. Whether it’s for lunch, dinner, or to soak up the beer after a long and fun night, pork bánh mì always hits the spot.