Bánh Mì Thịt Nướng (Grilled Pork Sandwich)

Ingredients

Marinate the Pork

• 1-2 lb pork shoulder or pork butt
• 3 tbsp lemongrass stems
• 1 tbsp garlic
• 1 tbsp shallot
• 2 tsp black or white pepper
• 1 tbsp brown sugar
• 1 tbsp chicken bouillon powder
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp honey
• 2 tsp chinese five spice powder
• 2 tbsp avocado oil
• 2 thai chili peppers

Assemble the Banh Mi

• vietnamese baguettes
• vietnamese mayonnaise
• pickled carrots and daikon
• sliced cucumbers
• fresh cilantro
• sliced jalapenos
• maggi seasoning

Instructions

1. Thinly slice the pork against the grain. In a large bowl, combine lemongrass, garlic, shallot, pepper, brown sugar, bouillon powder, five spice, oyster sauce, fish sauce, honey, oil, and chili if using. Add the pork and toss until evenly coated. Marinate for at least 30 minutes, or up to overnight for deeper flavor.
2. Grill: Preheat grill to medium-high and lightly oil the grates. Grill the pork for 3–5 minutes per side, until fully cooked and lightly charred.
3. Oven: Preheat oven to 400°F. Thread pork onto skewers and rest them across a baking tray so heat circulates underneath. Bake for 10–15 minutes, until cooked through and slightly caramelized.
4. Let the pork rest briefly, then slice if needed.
5. Slice the baguettes lengthwise, keeping one side hinged. Spread a thin layer of mayonnaise inside and drizzle lightly with Maggi seasoning.
6. Add the grilled pork, then layer with pickled carrots and daikon, cucumbers, cilantro, and jalapenos if using. Gently press the sandwich together and serve right away.