Grilled Pork Banh Mi

Protein:

Origin: Asian, Vietnamese

Method: Grill or Oven, Stovetop

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Created in Saigon in the 1950's, the Vietnamese Banh Mi sandwich has become one of Vietnam's most iconic dishes. Heavily influenced by the country's earlier French colonization, these sandwiches consisting of creamy pate and pickled veggies, along with roasted pork, in between a crunchy baguette are one of our favorite sandwiches. This classic Vietnamese sandwich is taken to the next level with smoked then grilled pork, served on a fresh baguette with quick pickled veggies, sriracha mayo, Fresno peppers, and truffle chicken and pork mousse.

Making the Grilled Pork Banh Mi

What kind of pork is best for Banh Mi Sandwiches?

We have had success using both pork loin and pork tenderloin in this Grilled Pork Banh Mi. We like using a roast cut first to add more of a smoky element to the Banh Mi sandwich. The pork roast is then sliced thin and finished on the grill. For a quicker, less smoky version, you can also use thin sliced, boneless pork chops and skip the slow smoking step.

Banh Mi Pork Marinade

To make the Banh Mi marinade you will need ¼ cup diced shallots, ¼ cup fish sauce, ¼ cup turbinado sugar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon minced garlic, 1 teaspoon minced ginger, 2 green onions sliced, and ½ teaspoon black pepper. Combine the marinade ingredients in a bowl and mix thoroughly to combine. Place the pork loin or tenderloin in a 1-gallon bag along with about half of the marinade. Seal and marinate in the refrigerator overnight. Reserve the other half of the marinade for basting the pork.

Making Quick Pickled Veggies for a Banh Mi Sandwich

To make the pickled veggies, first combine the vinegar, salt and sugar in a non-reactive bowl.

Slice your carrots and radishes. You can do either thin sliced or matchsticks here. We prefer matchsticks but do your preference.

Add the sliced veggies to the vinegar mixture, cover and place in the refrigerator for at least 4 hours or overnight. Be sure to cover the bowl with some plastic wrap so your refrigerator does not end up smelling like vinegar.

Cooking the Pork for a Banh Mi Sandwich on a BBQ Grill

Now it is time to grill your pork for your Banh Mi Sandwich. To cook the pork, heat your grill to medium heat, about 350 degrees. Cook your pork loin or tenderloin until it reaches an internal temperature of about 130 degrees. Keep in mind that if you are using a tenderloin, it will cook a lot faster than a pork loin. On average this will take about an hour for a pork tenderloin and can take over 2 hours for a pork loin but there can be a lot of variation so please monitor your cook with a temperature probe.

This can be done over direct or indirect heat. If cooking direct you will get more of a browned outside and it will cook faster than using indirect heat. We find the pork to be more visually appealing cooked over direct heat, but it does run a higher risk of drying out, especially if you are not monitoring with a temp probe.

Have extra pork loin or pork tenderloin? Check out this basic recipe for Bacon Wrapped Pork Tenderloin.

Remove the pork loin from the smoker and slice into ¼ inch thick slices (the pork may still be uncooked in the middle). Place the slices on the grill and baste with the reserved marinade.

Cook for about 1 minute, then flip, baste, and cook for an addition minute. This step can also be done in a cast iron pan if you are making the recipe in an oven/stovetop. If you are using the same grill set at 350 degrees, you may need to cook an additional couple minutes to reach the safe temp of pork of 145 degrees, but don't overcook it.

Construct Your Grilled Pork Loin Banh Mi

Now it is time to finish off your Grilled Pork Banh Mi Sandwich. Cut your baguette into sandwich sized portions and slice in half. Be sure to use fresh bread and finding a great local bakery is the way to go to do this sandwich right.

Fresno peppers really help add some "pop" to the sandwich and add some great color, but if you can't find them you can use jalapenos. Instead of pate, we used a truffle chicken and pork mousse that we found at Whole Foods, but a traditional pate works well too. Don't be scared off by this traditional Banh Mi ingredient, it is really one of the things that makes this sandwich so great.

On the bottom of the sliced baguette slather some of the pate or mousse. Top with the grilled pork, lettuce, cucumber, Fresno or jalapeno pepper slices, and pickled veggies.

On the top half of the baguette, top with the sriracha mayo and cilantro.

In the mood for more great pork sandwiches? Then be sure to check out our recipes for a great Grilled Cubano and our recipe for our Caribbean Roast Pork Sandwich inspired by the famous sandwich at Paseo in Seattle. More of a steak lover? Try Uruguay’s Chivito: The Ultimate Steak Sandwich.

Now it is as easy as putting the top of the sandwich to the bottom of the sandwich. Dig in while it is warm.

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