Barbecued Pork Banh Mi

I love, love, love Vietnamese food. This banh mi is (almost) as delicious as the sandwich at my favorite Vietnamese restaurant in NOLA. The meat is incredibly tender, and it’s wonderful on french bread or in a lettuce wrap.


2-3 lbs. pork tenderloin
1 minced shallot
6 cloves minced garlic
1/3 cup of minced lemongrass
3 tbsp. sesame seeds
1/3 cup of brown sugar
2 tbsp. honey
1 tbsp. salt
1/2 tbsp. black pepper
3 tbsp. fish sauce
1 tbsp. sesame oil
1/2 tbsp. of vegetable oil
2-4 tbsp tamari (regular soy sauce will also work)
French bread
Pickled carrots, daikon and cucumbers
Fresh cilantro

Slice the pork tenderloin into 1/4-inch-thick slices. In a large bowl, combine all of the remaining ingredients, mixing thoroughly. Add the sliced pork to the bowl. Toss the pork to coat it in the marinade, then cover the bowl and refrigerate it for about 24 hours.

Skewer the pork slices or lay them in a single layer in a meat cage for the grill. (We tried both methods, and they worked equally well.) Grill the meat over medium heat for about 2 to 3 minutes on each side, just long enough to get a nice, caramelized char. Serve the barbecued pork on french bread with sliced fresh jalapenos and pickled carrots, daikon and cucumbers. (You can buy them at the store or make your own. This recipe is easy and delicious: Top with fresh cilantro.


2 Responses to Barbecued Pork Banh Mi

  1. I must eat this immediately! OMG. Thank you for posting – we are totally making this soon. Naples strangely doesn’t have much in the way of Vietnamese food.

  2. Hi there colleagues, how is all, and what you wish for
    to say on the topic of this post, in my view its truly awesome in favor of me.

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