Vietnamese Grilled Pork Sandwich (Banh Mi Thit)

Vietnamese Grilled Pork Sandwich (Banh Mi Thit) is the classic grilled marinated pork sandwich with Vietnamese pickled vegetables.
Vietnamese Grilled Pork Sandwich (Banh Mi Thit)

Vietnamese Grilled Pork Sandwich (Banh Mi Thit) with Fresh Vegetable Pickle

by Sue Lau | Palatable Pastime

I had wanted to get this recipe up some number of weeks ago but I had scheduling conflicts. But as it is, we still have good grilling weather and since pork is a very autumn-oriented meat, all turns out well after all.
Vietnamese Grilled Pork Sandwich (Banh Mi Thit)
Fresh Vegetable Pickle:
Carrot and Daikon Pickle Pickled Red Onion

Vietnamese Grilled Pork Sandwich (Banh Mi Thit)

  • Servings: 2-4
  • Difficulty: easy
  • Print

Vietnamese Grilled Pork Sandwich (Banh Mi Thit)
Prep time includes marination time.


  • 1-1.25 pounds bone-in pork steaks


  • 2 tablespoons lemongrass paste
  • 1/3 cup minced onion
  • 1 tablespoon chopped garlic
  • 2 tablespoons fish sauce
  • 1/2 teaspoon black pepper
  • 1 tablespoon peanut oil
  • 2 tablespoons water

Fresh vegetable pickle brine:

  • 1 cup rice vinegar or apple cider vinegar
  • 1 cup hot water
  • 1 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 1/2-2 cups prepared vegetable (red onion, shallot, carrot or daikon radish)

Sandwich ingredients:

  • 2-4 French hoagies rolls, split and toasted
  • thinly sliced English cucumber
  • fresh sliced jalapeno peppers or thin slices of Thai chiles (optional)
  • fresh cilantro
  • 1/4 cup mayonnaise mixed with 1 teaspoon sriracha sauce


  1. Mix marinade for pork and marinate meat, refrigerated, for 6 hours or overnight.
  2. Prepare vegetables for fresh pickle: thinly sliced red onion or shallot, julienned carrot or julienned daikon radish, tossed with 1 teaspoon salt. Let vegetables drain in a colander for thirty minutes, then rinse and drain.
  3. Mix together brine and bring to a boil; pour over vegetables in a heatproof container, keeping onion/shallot separate from the other pickles as they stain the water.
  4. Refrigerate for 6 or more hours, longer for best flavor.
  5. Grill meat over hot coals until cooked through. Remove bone and trim meat of fat and chop into bite sized pieces.
  6. Place meat on sandwiches with  toppings and various pickles, according to your preferences.

from the kitchen of

Grilling Pork

Grilling Pork

Grilled Pork

Grilled Pork

Chopped Pork

Chopped Pork

Vietnamese Grilled Pork Sandwich (Banh Mi Thit)

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6 responses

  1. I have been following your blog for awhile now – I love all your recipes and LOVE that they are made for your family/friends; real food for real people. I make at least 2 recipes a week from the blog. I will be trying this sandwich in a few days, wanted to finally take the time to tell you I think you’re an outstanding cook; very inventive. It makes me take chances in creating my own recipes.

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