Banh Mi Thit Nuong Recipe

Prepare and Marinate

Trim excess fat from the pork and slice across the grain into thin pieces (about 1/8–1/4 inch). In a bowl combine minced lemongrass, garlic, chopped shallot, light soy sauce, oyster sauce, fish sauce, sugar, honey, vegetable oil, and freshly ground black pepper. Add the pork, toss to coat thoroughly, cover, and refrigerate for at least 1 hour — preferably 3–4 hours or overnight for best flavor.

If you have time, press the marinated pork under a plate in the fridge for an hour to help it absorb flavors and dry slightly for better caramelization.

Cook the Pork

Heat a large skillet or grill pan over medium-high heat. Add a small amount of oil if pan looks dry. Remove pork from marinade, letting excess drip off (reserve marinade). Spread pork in a single layer (cook in batches if necessary). Cook 2–3 minutes per side until nicely caramelized and cooked through (internal temp ~145–160°F / 63–71°C depending on thickness). If using the reserved marinade, simmer it briefly in a small saucepan until bubbling for 1–2 minutes to use as glaze; brush onto pork during the last minute of cooking. Remove pork and rest 3–4 minutes, then slice or chop to fit the baguette.

While pork marinates, prepare pickles. Place julienned daikon and carrot in a heatproof bowl or jar.

Combine rice vinegar, water, sugar, and salt in a small saucepan and bring just to a simmer, stirring until sugar dissolves. Remove from heat and let cool for 5 minutes.

Pour the warm pickling liquid over the vegetables so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1–2 hours). For the sandwich, drain most of the liquid but reserve 1–2 tablespoons to season the sandwich if desired.

Combine mayonnaise and sriracha in a small bowl to make a spicy mayo. Taste and adjust heat: add more sriracha for spice or a pinch of sugar to balance if desired. Place hoisin in a separate small dish to drizzle later.

If toasting the baguette, brush cut surfaces lightly with softened butter and toast under a broiler or in a hot skillet until golden and crisp, about 1–2 minutes per side.

Split a baguette lengthwise, leaving one side attached if preferred. Spread a generous layer of spicy mayo on the bottom half and a light smear of hoisin on the top half.

Place a layer of thinly sliced cucumber on the bottom, then pile on the warm grilled pork. Add a generous handful of drained pickled daikon and carrot atop the pork. Add fresh cilantro sprigs and thinly sliced jalapeño or Thai chilies to taste.

If desired, sprinkle 1–2 tablespoons of the reserved pickling liquid over the filling for extra tang. Close the sandwich, press gently, slice in half, and serve immediately.

Repeat assembly for remaining baguette and ingredients.