Spicy Grilled Pork Banh Mi Sandwiches
Spicy Grilled Pork Banh Mi Sandwiches
Ingredients
For the Grilled Pork
- 1 pound Pork shoulder, thinly sliced
- 1/4 cup Soy sauce
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Chili garlic sauce
- 1 teaspoon Sesame oil
For the Pickled Vegetables
- 1 cup Carrots, julienned
- 1 cup Daikon radish, julienned
- 1/2 cup Rice vinegar
- 1/2 cup Water
- 2 tablespoons Sugar
- 1 teaspoon Salt
For Assembly
- 4 Baguettes, cut into sandwich lengths
- 1/2 cup Mayonnaise
- 1/2 cup Cilantro sprigs
- 1 Jalapeño, thinly sliced (optional)
Instructions
- 1
In a bowl, combine soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, chili garlic sauce, and sesame oil. Add the thinly sliced pork and toss to coat. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
⏱️ 10 min
- 2
While the pork marinates, prepare the pickled vegetables. In a medium bowl, whisk together rice vinegar, water, sugar, and salt until dissolved. Add the julienned carrots and daikon radish, ensuring they are submerged. Let sit for at least 15 minutes.
⏱️ 5 min
- 3
Preheat your grill or grill pan to medium-high heat. Grill the marinated pork slices for 2-3 minutes per side, or until cooked through and slightly caramelized.
⏱️ 10 min•🌡️ 400
- 4
Lightly toast the cut sides of the baguettes. Spread a generous layer of mayonnaise on the bottom half of each baguette.
⏱️ 3 min•🌡️ 350
- 5
Layer the grilled pork over the mayonnaise. Top with a generous portion of the drained pickled vegetables.
⏱️ 2 min
- 6
Add cilantro sprigs and optional jalapeño slices. Place the top half of the baguette over the fillings to complete the sandwich.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Grilled Pork Banh Mi Sandwiches
Ingredients
For the Grilled Pork
- 1 pound Pork shoulder, thinly sliced
- 1/4 cup Soy sauce
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Chili garlic sauce
- 1 teaspoon Sesame oil
For the Pickled Vegetables
- 1 cup Carrots, julienned
- 1 cup Daikon radish, julienned
- 1/2 cup Rice vinegar
- 1/2 cup Water
- 2 tablespoons Sugar
- 1 teaspoon Salt
For Assembly
- 4 Baguettes, cut into sandwich lengths
- 1/2 cup Mayonnaise
- 1/2 cup Cilantro sprigs
- 1 Jalapeño, thinly sliced (optional)
Instructions
- 1
In a bowl, combine soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, chili garlic sauce, and sesame oil. Add the thinly sliced pork and toss to coat. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
⏱️ 10 min - 2
While the pork marinates, prepare the pickled vegetables. In a medium bowl, whisk together rice vinegar, water, sugar, and salt until dissolved. Add the julienned carrots and daikon radish, ensuring they are submerged. Let sit for at least 15 minutes.
⏱️ 5 min - 3
Preheat your grill or grill pan to medium-high heat. Grill the marinated pork slices for 2-3 minutes per side, or until cooked through and slightly caramelized.
⏱️ 10 min•🌡️ 400 - 4
Lightly toast the cut sides of the baguettes. Spread a generous layer of mayonnaise on the bottom half of each baguette.
⏱️ 3 min•🌡️ 350 - 5
Layer the grilled pork over the mayonnaise. Top with a generous portion of the drained pickled vegetables.
⏱️ 2 min - 6
Add cilantro sprigs and optional jalapeño slices. Place the top half of the baguette over the fillings to complete the sandwich.
⏱️ 2 min