Grilled Pork Banh Mi Sandwich Recipe – The Schmidty Wife: Grilled Pork Banh Mi Sandwich Recipe

A Sandwich Full of Stories

My grandson calls this my “magic trick” sandwich. It looks simple. But every bite tells a different story. You get cool crunch, warm spice, and fresh herbs all at once. It makes my heart happy to see his eyes light up.

This recipe is for a Banh Mi. It is a famous sandwich from Vietnam. It mixes French bread with Vietnamese flavors. I love how food can travel the world and make new friends. What is your favorite food that comes from another country? I would love to hear.

The Secret is in the Soak

First, we give the pork a flavor bath. The marinade is salty, sweet, and a little spicy. Let the pork sit in it for a while. An hour is good. Overnight is even better. Good flavors need time to get cozy.

While the pork rests, we pickle the veggies. Just mix vinegar, fish sauce, and sugar. Pour it over the carrots and cucumber. In minutes, they become tangy and bright. This matters because that crunch and zing cuts through the rich pork. It makes the sandwich feel light and fresh.

Two Sauces Are Better Than One

Now for the fun part. We make two mayos. One gets lime and garlic. The other gets spicy sriracha. I set them out and let everyone choose. My husband always takes both. I still laugh at that.

This little choice is important. It lets each person make the sandwich their own. Cooking is not just about feeding people. It is about making them feel cared for. Do you like your sandwiches spicy, tangy, or a bit of both?

Grilling and Building

Grill the pork until it is just cooked. A little pink inside is perfect. It stays juicy that way. Then, grill the bread too. Warm, toasty bread makes all the difference. Doesn’t that smell amazing?

Time to build! Layer the cilantro, those pickled veggies, and the sliced pork. Fun fact: The cilantro is not just a garnish. Its fresh, almost lemony taste is a key part of the sandwich. It ties all the other flavors together like a beautiful bow.

Your Turn at the Table

Slice the big sandwich into four pieces. Set out the two sauces. Watch everyone dig in. The first crunch is the best sound. I hope you try this with people you love.

Food is a way to share history and make new memories. That is why this matters. It is more than just a meal. Tell me, what is a food memory that always makes you smile?

Ingredients:

Ingredient	Amount	Notes
Pork Tenderloin	1 pound
Carrots, shredded	1 cup	About 2 carrots
English cucumber	1	Sliced thin
Rice vinegar	5 tablespoons
Fish sauce	2 tablespoons
Brown sugar	3 teaspoons
Sriracha	3 teaspoons
Mayo	1 cup
Lime juice	2 tablespoons
Garlic powder	½ teaspoon + dash
Cilantro	1 cup
French bread	1 large loaf

My Favorite Summer Sandwich Story

Let me tell you about my first Banh Mi. My grandson, Leo, made one for me. He was so proud. I took one bite and my eyes got wide. It was a flavor party! Crunchy, tangy, savory, and fresh all at once. I knew I had to learn to make it myself. Now it’s my go-to summer lunch. Doesn’t that smell amazing when the pork hits the grill? I still laugh at that first surprised bite. Here is how we make our version together.

Step 1: Marinate the Pork

First, we get our pork ready for its flavor bath. Mix the vinegar, fish sauce, brown sugar, sriracha, and garlic powder. Put your pork tenderloin right in there. Let it sit in the fridge for at least an hour. The longer it sits, the happier it is. (My hard-learned tip: use a zip-top bag for marinating. It’s less messy and you can squish it all around!).

Step 2: Quick-Pickle the Veggies

Now for the magic crunch. Mix rice vinegar, fish sauce, and brown sugar in a bowl. Toss in your shredded carrots and thin cucumber slices. Stir them until they’re shiny and coated. Let them sit while you do other things. Give them a stir now and then. They get better as they wait.

Step 3: Make the Sauces

Time for the saucy fun. Split your mayo between two little bowls. To one, add the rest of the sriracha. To the other, add lime juice and a dash of garlic powder. Stir each one well. You now have two delicious choices. Sweet-spicy or zesty-lime? Which mayo sounds best to you? Share below!

Step 4: Grill the Pork

Fire up the grill to high. Take the pork out of its marinade. Let the extra drip off. Grill it for about 12 minutes total, turning it. You want the inside to be just a little pink. Trust me, it stays juicy this way. Take it off, cover it with foil, and let it rest. It needs a little nap.

Step 5: Toast & Slice

While the pork naps, toast your bread. Slice the French loaf in half longways. Put it cut-side down on a cooler part of the grill. Just warm it for a minute or two. You want it slightly crispy. Then, thinly slice your pork against the grain. See all those lovely juices?

Step 6: Build the Sandwich

Finally, build your masterpiece! Lay cilantro on the bottom bread. Add a heap of those tangy veggies. Pile high with your sliced pork. Put the top on and press gently. Use a serrated knife to cut it into four pieces. Let everyone pick their favorite mayo to spread on top. The first bite is always the best.

Cook Time: 15 minutes
Total Time: 1 hour 30 minutes (with marinating)
Yield: 4 sandwiches
Category: Lunch, Dinner

Three Fun Twists to Try

This recipe is like a friendly base camp. You can explore in so many directions! Here are three paths I love to take sometimes. They keep things exciting on a Tuesday night.

The Chicken Swap

Use chicken thighs instead of pork. Marinate them the same way. They grill up so juicy and tasty.

Garden Party Version

For my vegetarian friends, grill thick slices of portobello mushrooms. They soak up that marinade like a dream.

Breakfast Banh Mi

Use the pickled veggies and mayo on a sandwich with a fried egg. It is a spectacular way to start the day. Which one would you try first? Comment below!

What to Serve With Your Sandwich

This sandwich is a full meal in your hands. But sometimes you want a little something extra on the side. I love serving it with a simple green salad. A few crisp lettuce leaves with a lime vinaigrette are perfect. Or, some sweet potato fries for dipping in that extra mayo.

For a drink, I have two favorites. On a hot day, nothing beats a glass of homemade limeade. It’s so refreshing. For a special evening, a light, crisp lager pairs wonderfully. It cuts through the rich flavors nicely. Which would you choose tonight?

Keeping Your Banh Mi Fresh and Tasty

Let’s talk about keeping these sandwiches happy. The grilled pork stores beautifully. Slice it and tuck it in a sealed container. It will keep in your fridge for three days.

You can freeze the cooked pork slices, too. I wrap them tight in foil. They are perfect for a quick future meal. The pickled veggies stay crunchy in their juice for a week.

I once made a big batch for my grandson’s visit. He ate two, then took the rest home. Batch cooking the pork means dinner is half done. This matters because it gives you more time for stories.

To reheat, warm the pork slices in a pan. This keeps them juicy. Assemble your sandwich fresh so the bread stays crisp. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Sandwich Snags

Sometimes cooking has little bumps. Here are easy fixes. First, if your pork is tough, you sliced it wrong. Always cut against the grain. This makes each bite tender.

Second, soggy bread is no fun. I remember when my first one was a bit damp. Drain your pickled veggies well. Also, toast your bread on the grill. This creates a sturdy barrier.

Third, the flavor might seem flat. This often needs more salt or acid. A tiny extra splash of fish sauce or lime juice works wonders. Getting these right builds your cooking confidence. It also makes the flavors in your mouth sing together. Which of these problems have you run into before?

Your Banh Mi Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free soy sauce instead of fish sauce. Pick a gluten-free baguette.

Q: What parts can I make ahead? A: Marinate the pork and pickle the veggies a day early. This makes assembly fast.

Q: I don’t have sriracha. A: Any chili garlic sauce works. Or use a pinch of red pepper flakes.

Q: Can I feed a crowd? A: Absolutely. Just double or triple the recipe. Grill two pork tenderloins at once.

Q: Any optional tips? A: Add thin jalapeño slices for a kick. A fun fact: The word “banh mi” actually just means “bread” in Vietnamese. Which tip will you try first?

My Kitchen Table is Always Open

I hope you love making this sandwich. It brings the busy street market right to your home. Cooking is about sharing joy and good food.

I would be so delighted to see your creation. Share a photo of your finished banh mi. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. Happy cooking!

—Anna Whitmore.