Vietnamese Banh Mi Recipe with Lemongrass Pork
This Vietnamese banh mi features garlicky lemongrass pork, quick-pickled vegetables, and a creamy pate spread on a shatter-crisp baguette. The ultimate pork banh mi sandwich.
A truly great Vietnamese banh mi is a study in texture and temperature. It starts with a baguette warmed until the crust is shatter-crisp, giving way to a soft interior packed with savory lemongrass pork, rich liver pate, and a bright crunch of quick-pickled daikon and carrots.
This pork banh mi sandwich relies on a hard sear to develop deep caramelization on the meat, providing a smoky contrast to the cool, refreshing cucumber and spicy bird's eye chilies. While there are many variations, this banh mi recipe focuses on the classic combination of funky, sweet, and herbaceous flavors that have made it a global street food icon.
Don't skip the spread. The combination of creamy mayonnaise and earthy pate creates a moisture barrier that protects the bread while adding a luxurious depth that elevates the entire sandwich experience.
Ingredients
Lemongrass Pork
- 1 lb (450g) pork shoulder or loin, sliced into thin 1/8-inch strips
- 2 tbsp minced lemongrass (white parts only)
- 3 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp neutral oil
Do Chua (Pickled Vegetables)
- 1 large carrot, julienned
- 4 oz (115g) daikon radish, julienned
- 1/2 cup rice vinegar
- 1/4 cup warm water
- 2 tbsp granulated sugar
- 1/2 tsp kosher salt
Assembly
- 2 individual French baguettes or 1 long baguette cut into 8-inch sections
- 4 tbsp high-quality mayonnaise
- 2 tbsp pork or chicken liver pate
- 1 English cucumber, sliced into long spears
- 1 bunch fresh cilantro
- 1-2 bird's eye chilies, thinly sliced
- Maggi seasoning or soy sauce, for drizzling
Instructions
- 1
Whisk the rice vinegar, warm water, sugar, and salt in a small bowl until dissolved. Toss in the julienned carrots and daikon, then set aside to pickle for at least 20 minutes.
- 2
Combine the sliced pork with lemongrass, garlic, fish sauce, soy sauce, brown sugar, and oil in a bowl. Let marinate at room temperature for 15-20 minutes.
- 3
Heat a heavy skillet or wok over high heat. Add the pork in a single layer (work in batches if necessary) and sear undisturbed for 2 minutes to get a dark char. Toss and cook for another 2-3 minutes until fully cooked and caramelized.
- 4
Preheat your oven to 350°F (175°C). Place the baguettes directly on the rack for 3-5 minutes until the crust is very crisp but the bread remains light.
- 5
Slice the baguettes lengthwise, leaving one side attached like a hinge. Spread a generous layer of mayonnaise on one side and pate on the other.
- 6
Layer the seared lemongrass pork into the bread, followed by a few dashes of Maggi seasoning.
- 7
Stuff the sandwich with cucumber spears, a handful of drained pickled vegetables, fresh cilantro sprigs, and sliced chilies.
- 8
Press the sandwich firmly to compress the fillings and serve immediately while the bread is still warm.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 585 kcal
- Protein
- 31 g
- Carbs
- 64 g
- Fat
- 23 g
- Fiber
- 4 g
- Sugar
- 15 g
- Sodium
- 1420 mg
Tips
- → Freeze the pork for 20 minutes before slicing to get paper-thin strips that cook quickly and stay tender.
- → For the most authentic crust, look for baguettes at a Vietnamese bakery; they often use rice flour in the dough for a lighter, crispier shell.
- → If you dislike pate, you can double the mayonnaise or use a smear of softened butter, which is a common 'Banh Mi Bo' variation.
- → Drain your pickles thoroughly and pat them dry with a paper towel before adding them to the sandwich to prevent soggy bread.
FAQ
What bread is best for a Vietnamese banh mi?
The ideal bread is a Vietnamese-style baguette, which is lighter and has a thinner, crunchier crust than a traditional dense French baguette. If unavailable, a standard supermarket 'French Bread' loaf is a better substitute than an artisanal sourdough.
How do I make the pork extra tender?
Slicing across the grain is key. Additionally, the sugar and fish sauce in the marinade help tenderize the meat while creating the signature charred exterior during the high-heat sear.
Can I make the pickles in advance?
Yes, the daikon and carrot pickles (Do Chua) will stay crunchy and delicious in the refrigerator for up to 2 weeks.
Why does my banh mi bread get soggy?
This usually happens if the vegetables aren't drained well or if the bread isn't toasted enough. Toasting the baguette until it is truly crisp creates a shell that resists moisture from the fillings.
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