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Vietnamese banh mi sandwich with grilled marinated pork loin.

Vietnamese Grilled Pork Loin Banh Mi Sandwich

Carne Diem Culinary
In this version of Vietnam's iconic sandwich, out Grilled Pork Banh Mi is loaded with succulent grilled pork, fast pickled veggies, spicy Fresno peppers, and smooth elegant truffle mousse.
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Marinade Time 12 hours
Total Time 13 hours 15 minutes
Course Main Course
Cuisine Asian, Vietnamese
Servings 4
Calories 605 kcal

Equipment

  • Grill or Smoker

Ingredients
  

  • 1.5-2 Pound Pork Loin
  • 1 Baguette
  • 1 Fresno or Jalapeno Pepper sliced
  • Chicken and Pork Mousse or Pate
  • 1 Cucumber sliced
  • Red Leaf Lettuce
  • Cilantro
  • Sriracha Mayo optional
  • 2 Tablespoons Cooking Oil

Marinade

  • ¼ Cup Diced Shallots
  • ¼ Cup Fish Sauce
  • ¼ Cup Turbinado Sugar
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Garlic minced
  • 1 teaspoon Ginger minced
  • 2 Green Onions Sliced
  • ½ teaspoon Black Pepper

Pickled Veggies

  • ¼ Cup Water
  • ½ Cup Apple Cider Vinegar
  • 1 Tablespoon Sugar
  • 2 teaspoon Salt
  • 2 Carrots peeled and cut into matchsticks or coins
  • 3 Radishes cut into matchsticks or coins

Instructions
 

Marinade

  • Combine and mix all marinade ingredients. In a bag or bowl, place the pork along with half of the marinade. Reserve the rest of the marinade for basting. Place the pork in the refrigerator overnight.

Pickle the Veggies

  • In a non-reactive bowl, mix the pickling ingredients. Add the carrots and radishes. Allow to pickle at least 4 hours or overnight.

Cooking the pork

  • Heat your grill to medium heat, about 350 degrees. Cook your pork loin or tenderloin until it reaches an internal temperature of 130 degrees. Keep in mind that if you are using a tenderloin it will cook a lot faster than a pork loin.
  • 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 a 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 your are making the recipe in an oven/stovetop.

Assembling the Sandwich

  • 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. Enjoy!

Nutrition

Calories: 605kcalCarbohydrates: 57gProtein: 47gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 107mgSodium: 3300mgPotassium: 1086mgFiber: 4gSugar: 21gVitamin A: 5251IUVitamin C: 12mgCalcium: 106mgIron: 4mg
Keyword baguette, Fresno peppers, fried jalapenos, mousse, Pate, Picked veggies, Pork Loin, pork tenderloin, Sandwich, Vietnamese
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