Vietnamese-Inspired Grilled Pork Banh Mi Sandwich

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

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 flavorful grilled pork sandwich with pickled vegetables, fresh herbs, and spicy mayo, combining savory and tangy elements for a satisfying brunch. This Vietnamese-inspired brunch recipe, ready in about 50 minutes, combines pork shoulder, thinly sliced, lemongrass stalk, garlic cloves into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 520 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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: 40 min Cook: 10 min Serves 2 Vietnamese cuisine 520 cal/serving

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Ingredients

12 oz pork shoulder, thinly sliced
1, finely minced lemongrass stalk
3, minced garlic cloves
2 tbsp fish sauce
1 tbsp brown sugar
1/2 tsp black pepper
2, split lengthwise baguette rolls
1 cup pickled carrots and daikon
1/2 cup cucumber slices
1/4 cup fresh cilantro
1/4 cup mayonnaise
1 tbsp Sriracha sauce
1 tbsp vegetable oil

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Instructions

Step 1: In a bowl, combine 12 oz thinly sliced pork shoulder, 1 finely minced lemongrass stalk, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 tsp black pepper. Mix thoroughly and marinate for at least 30 minutes.
Step 2: Heat 1 tbsp vegetable oil in a grill pan over medium-high heat. Grill the marinated pork slices for 3-4 minutes per side until caramelized and cooked through.
Step 3: In a small bowl, mix 1/4 cup mayonnaise with 1 tbsp Sriracha sauce to create spicy mayo.
Step 4: Lightly toast 2 split baguette rolls until crisp on the outside.
Step 5: Spread spicy mayo evenly inside each baguette half. Layer grilled pork, 1 cup pickled carrots and daikon, 1/2 cup cucumber slices, and 1/4 cup fresh cilantro inside the rolls.
Step 6: Close sandwiches, slice in half if desired, and serve immediately for a flavorful brunch experience.