Vietnamese Street-Style Grilled Pork Banh Mi

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

Juicy marinated grilled pork layered in a crusty baguette with fresh pickled vegetables, cilantro, and spicy mayo for an iconic Vietnamese street sandwich. This Vietnamese-inspired street-food recipe, ready in about 160 minutes, pairs pork shoulder, thinly sliced, soy sauce, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 150 min Cook: 10 min Serves 4 Vietnamese cuisine 480 cal/serving

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Ingredients

1 lb pork shoulder, thinly sliced
3 tbsp soy sauce
2 tbsp fish sauce
1 tbsp brown sugar
3, minced garlic cloves
1, finely chopped lemongrass stalk
1/2 tsp black pepper
2 tbsp vegetable oil
4 baguette rolls
1 cup pickled carrot and daikon
1/2 cup fresh cilantro leaves
1/3 cup mayonnaise
1 tbsp Sriracha sauce

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Instructions

Step 1: In a mixing bowl, combine 3 tbsp soy sauce, 2 tbsp fish sauce, 1 tbsp brown sugar, 3 minced garlic cloves, 1 finely chopped lemongrass stalk, 1/2 tsp black pepper, and 2 tbsp vegetable oil to create the marinade.
Step 2: Add 1 lb thinly sliced pork shoulder to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight for deep flavor.
Step 3: Preheat a grill or grill pan to medium-high heat (around 425°F). Grill the marinated pork slices for 3-4 minutes per side until nicely charred and cooked through.
Step 4: While pork cooks, slice 4 baguette rolls lengthwise without cutting all the way through.
Step 5: In a small bowl, mix 1/3 cup mayonnaise with 1 tbsp Sriracha sauce to make spicy mayo.
Step 6: Assemble each sandwich by spreading spicy mayo on both sides of the baguette, layering grilled pork, 1/4 cup pickled carrot and daikon, and a generous handful of 1/2 cup fresh cilantro leaves.
Step 7: Serve immediately while warm for a perfect balance of smoky, spicy, tangy, and fresh flavors.