Vietnamese-Style Grilled Lemongrass Pork Sandwiches

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

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.

Thinly sliced pork marinated in lemongrass and garlic, grilled to perfection and served on crusty baguettes with fresh herbs and pickled vegetables. This Vietnamese-inspired sandwich and wrap recipe, ready in about 50 minutes, pairs pork shoulder, thinly sliced, lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 40 min Cook: 10 min Serves 4 Vietnamese cuisine 520 cal/serving

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Ingredients

1 lb pork shoulder, thinly sliced
2, finely minced lemongrass stalks
3, minced garlic cloves
2 tbsp fish sauce
1 tbsp brown sugar
1/2 tsp black pepper
2 tbsp vegetable oil
1 cup julienned carrots
1 cup julienned daikon radish
1/2 cup white vinegar
2 tbsp sugar
1/2 tsp salt
4 small baguettes
1/2 cup fresh cilantro
1/2, thinly sliced cucumber
1/2 cup mayonnaise

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Instructions

Step 1: In a bowl, mix 2 finely minced lemongrass stalks, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp brown sugar, 1/2 tsp black pepper, and 2 tbsp vegetable oil. Add 1 lb thinly sliced pork shoulder and toss to coat. Marinate for at least 30 minutes.
Step 2: In another bowl, combine 1 cup julienned carrots, 1 cup julienned daikon radish, 1/2 cup white vinegar, 2 tbsp sugar, and 1/2 tsp salt. Stir well and let sit at room temperature for 20 minutes to quick-pickle.
Step 3: Preheat grill or grill pan over medium-high heat. Grill marinated pork slices for 2-3 minutes per side until nicely charred and cooked through.
Step 4: Slice 4 small baguettes lengthwise and spread 2 tbsp mayonnaise inside each. Layer grilled pork, pickled vegetables, 1/2 cup fresh cilantro, and thinly sliced 1/2 cucumber.
Step 5: Close sandwiches and serve immediately for a fresh and flavorful Vietnamese-style banh mi experience.