Grilled-Pork Banh Mi


Luke Nguyen grew up in Australia and learned to cook at his Vietnamese parents' restaurant. He later opened his own restaurant, The Red Lantern, in Sydney. On his first visit to Saigon, he had this simple banh mi sandwich filled with peppery pork and hoisin sauce.

Active Time:
30 mins
Total Time:
2 hrs 30 mins
6 servings


  • 1/4 cup fish sauce

  • 1 tablespoon honey

  • 2 tablespoons sugar

  • 1 teaspoon freshly ground pepper

  • 6 scallions, white and tender green parts only, thinly sliced

  • 2 garlic cloves, thinly sliced

  • 1 1/2 pounds pork tenderloin, thinly sliced

  • Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split

  • Hoisin sauce

  • Sriracha chile sauce

  • Vegetable oil, for grilling

  • 1/2 seedless cucumber, cut into 2-by-1/2-inch matchsticks

  • 1 1/2 loosely packed cups cilantro sprigs


  1. In a blender, puree the fish sauce with the honey, sugar, pepper, scallions, and garlic. Transfer the marinade to a bowl, add the pork, and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.

  2. Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve.

    Grilled-Pork Banh Mi

Suggested Pairing

Hoppy IPAs are terrific with these bold sandwiches. Try one from California’s Central Coast, like Firestone Walker’s Union Jack.

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