Bánh Mì Sandwich with Charbroiled Pork and Pickled Vegetables

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A Vietnamese sandwich featuring smoky charbroiled pork, tangy pickled carrots and daikon, fresh cilantro, and spicy mayo on a crispy baguette. This Vietnamese-inspired sandwich and wrap recipe, ready in about 55 minutes, pairs Vietnamese baguette, pork tenderloin, lemongrass stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 10 min Serves 4 Vietnamese cuisine 550 cal/serving

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Ingredients

4 small (8-inch) Vietnamese baguette
1 lb, thinly sliced pork tenderloin
1, minced lemongrass stalk
2, minced garlic cloves
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp vegetable oil
1 medium, julienned carrot
1/2 cup, julienned daikon radish
1/2 cup white vinegar
1/4 cup sugar
1/2 cup water
1/4 cup mayonnaise
1 tbsp Sriracha sauce
1/2 cup fresh cilantro leaves
1/2 cup cucumber slices

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Instructions

Step 1: In a bowl, mix 1 lb thinly sliced pork tenderloin with 1 minced lemongrass stalk, 2 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp vegetable oil. Marinate for 1 hour.
Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Grill pork slices for 3 minutes per side until charred and cooked through.
Step 3: For pickled vegetables, combine 1/2 cup white vinegar, 1/4 cup sugar, and 1/2 cup water in a bowl until sugar dissolves. Add 1 medium julienned carrot and 1/2 cup julienned daikon radish, toss, and let sit for 30 minutes.
Step 4: Mix 1/4 cup mayonnaise with 1 tbsp Sriracha sauce to make spicy mayo.
Step 5: Slice 4 Vietnamese baguettes lengthwise without cutting through. Spread spicy mayo inside each baguette.
Step 6: Layer grilled pork, pickled carrot and daikon, 1/2 cup cucumber slices, and 1/2 cup fresh cilantro leaves inside each baguette. Serve immediately.