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Vietnamese

Bánh mì thịt nướng

Non-vegetarian

A crackly, airy baguette stuffed with lemongrass-grilled pork, mayonnaise, quick-pickled daikon and carrot, cucumber, coriander and chilli — Vietnam's world-famous sandwich.

Bánh mì thịt nướng is a Vietnamese sandwich, ready in about 1 hour 40 minutes and made with pork shoulder and crusty bread / baguette. It serves 4 and is rated easy to cook.

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Close-up of a traditional Vietnamese bánh mì sandwich with fresh vegetables. Perfect for food lovers.
Photo: Hậu Mai / Pexels · Pexels License
Prep
25 min
Cook
15 min
Rest
1 h
Total
1 h 40 min
Serves
4
Level
Easy
Calories
656

Ingredients

4 servings

For the pork

For the pickles (đồ chua)

To assemble

Equipment

Method

  1. Step 1

    Mix the lemongrass (opens in a new tab), garlic (opens in a new tab), shallot (opens in a new tab), fish sauce (opens in a new tab), sugar (opens in a new tab), pepper (opens in a new tab) and oil. Coat the pork and marinate for at least 1 hour.

    • 5 min
    Meat coated in a spiced marinade in a bowl
    How it looks · Photo: Ip Photographer on Pexels

  2. Step 2

    Dissolve the sugar (opens in a new tab) and salt in the vinegar and water and pour over the daikon (opens in a new tab) and carrot (opens in a new tab). Leave for at least 30 minutes.

    • 5 min

  3. Step 3

    Grill the pork over high heat until charred at the edges and cooked through.

    Food safety: Cook pork until the centre reaches at least 63 °C (71 °C for minced pork).

    Food cooking over a grill
    How it looks · Photo: Malte Luk on Pexels

  4. Step 4

    Warm the baguettes (opens in a new tab) in a hot oven (opens in a new tab) for 3–4 minutes until the crust crackles. Split and spread with mayonnaise (opens in a new tab).

  5. Step 5

    Fill with pork, a dash of soy or Maggi, drained pickles, cucumber (opens in a new tab), coriander and chilli.

    • 4 min

About this dish

Origin
Vietnam · Well documentedThe baguette arrived with French colonial rule; the Vietnamese sandwich as known today developed in Saigon in the mid-20th century.Also popular in United States, AustraliaMore food from Vietnam
Dish
Breakfast · Lunch · Snack · Sandwiches · Street food
Cooking method
Grilled, Marinated / cured
Taste
sweet & savoury, tangy, fresh, smoky
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Dairy-free · No nut ingredients · Alcohol-free · Beef-free · High-protein
With the listed swaps: Pescatarian, Flexitarian-friendly, Pork-freeWorked out from the ingredients. How labels work
Good for
Street food · Portable / lunchbox
Cook more with
Pork shoulder · Crusty bread / baguette · Lemongrass · Garlic · Shallot · Fish sauce
Techniques
Grilling · Charcoal grilling · Marinating · Pickling · Curing

Allergens

  • Contains: Eggsfrom mayonnaise
  • Contains: Fishfrom fish sauce
  • May contain: Crustaceansfrom fish sauce
  • Contains: Wheatfrom crusty bread / baguette, soy sauce
  • Contains: Glutenfrom crusty bread / baguette, soy sauce
  • Contains: Soyfrom soy sauce
  • May contain: Sesamefrom crusty bread / baguette
  • May contain: Mustardfrom mayonnaise

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

656 kcal per serving

Calculated

1 serving ≈ 366 g · recipe makes 4

Where the energy comes from

  • Protein 17%
  • Carbohydrate 36%
  • Fat 47%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy656 kcal179 kcal
Protein27.7 g7.6 g
Carbohydrate59.6 g16.3 g
Net carbohydrate56.1 g15.3 g
Sugars16.4 g4.5 g
Added sugars9.4 g2.6 g
Fibre3.5 g0.9 g
Fat33.8 g9.2 g
Saturated fat8.6 g2.3 g
Trans fat——
Cholesterol77 mg21 mg
Sodium1481 mg405 mg
Salt equivalent3.7 g1 g
Vitamins & minerals per serving
Potassium
715 mg
Calcium
101 mg
Iron
5.3 mg
Magnesium
78 mg
Vitamin A (RAE)
144 µg
Vitamin C
14 mg
Vitamin D
1.7 µg
Vitamin B12
0.8 µg
Folate (DFE)
170 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: fresh red chilli.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Look for light, thin-crusted baguettes; dense French bread overwhelms the filling.
  • A smear of pork liver pâté is the classic addition.

Common mistakes

  • Overfilling with wet pickles — drain them well so the bread stays crisp.

Serve with

  • Serve with a Vietnamese iced coffee.

Storage

  • Assemble just before eating; the pork and pickles keep 3 days refrigerated.

Variations

  • Bánh mì xíu mại: Filled with pork meatballs in tomato sauce.
  • Bánh mì chay: A vegetarian version with tofu or mushrooms.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

For the pork

Used in step 1

Reviews & corrections

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