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Kissing In The Kitchen with Shawnie Kelley

Recipes / Mains, Southeast Asian

Pork Bánh Mì

The name Bánh Mì translates simply to “bread,” a fitting name for this iconic Vietnamese sandwich built around a crisp French-style baguette. It’s a delicious example of the French influence on Vietnamese cuisine, combining a crusty loaf with flavorful Vietnamese fillings and fresh, vibrant toppings.

Pork is the traditional protein, but Bánh Mì is wonderfully adaptable. Chicken or beef can easily be substituted, while marinated tofu or a plant-based protein makes an equally satisfying vegetarian version. Whatever filling you choose, the baguette is key: look for one with a crisp, crackly crust and a light, airy interior. Avoid bread that is too soft or dense—the contrast between the crunchy baguette and tender, flavorful filling is part of what makes Bánh Mì so irresistible.

Serves
6
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Directions

  1. Quick Pickled Vegetables

  2. Place the carrot, radish, and cucumber into a mason jar or bowl

  3. In a small saucepan over medium heat, bring both vinegars, water, sugar and salt just to a boil, then remove from heat.

  4. Carefully pour over the vegetables until completely covered or submerged with the pickling liquid.

  5. Cover and refrigerate for 30 minutes up to three weeks in the refrigerator.

  6. Marinate and Grill the Pork

  7. Whisk together the fish sauce, honey, sugar, scallions, garlic, ginger, salt and black pepper.

  8. Toss in sliced pork and let marinate 30 minutes up to 4 hours.

  9. After the pork is finished marinating, begin threading the pork onto bamboo or metal skewers.

  10. Set aside on a tray or plate.

  11. Oil the grates of a grill pan and place over medium heat.

  12. When oil shimmers, place the skewers on the grill and cook for 4 minutes, turning halfway through.

  13. Cook the pork in batches. Slide cooked pork off the skewers onto a clean plate.

  14. Assemble the Sandwich

  15. Spread the baguette with a layer of mayo, and Sriracha (which can be adjusted according to how much heat you may or may not prefer).

  16. Add grilled pork slices and a light drizzle of Hoisin (1-2 teaspoons)

  17. Top with the pickled vegetables, jalapeno, and cilantro.

From Shawnie's class “Vietnamese at Home”

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