Lemongrass Pork Banh Mi Recipe
This Lemongrass Pork Banh Mi recipe delivers a perfect balance of sweet, savory, tangy, and spicy flavors in one iconic Vietnamese sandwich. Featured on CombiNation, this recipe combines marinated grilled pork, pickled vegetables, and creamy sauce inside a crisp baguette for a bold and satisfying bite that’s easy to recreate at home.
The Inspiration
The bánh mì is one of Vietnam’s most beloved street foods, rooted in a blend of French and Vietnamese culinary traditions. Introduced during French colonial influence, the baguette became a staple, eventually evolving into a uniquely Vietnamese sandwich filled with vibrant herbs, pickles, and proteins.
On CombiNation, host Craig Wong highlights this fusion by pairing deeply marinated lemongrass pork with classic bánh mì elements. The fragrant marinade—featuring lemongrass, garlic, ginger, and fish sauce—infuses the pork with bold Southeast Asian flavor, while quick-pickled carrots and daikon add crunch and acidity. Finished with a rich Maggi-spiked mayonnaise, this sandwich is a harmony of textures and tastes, embodying the essence of modern fusion cuisine.
Ingredients
Grilled pork
- 2 stalks lemongrass, white core thinly sliced, plus 2 stalks to use as skewers
- ½ small yellow onion, diced
- 5 garlic cloves, finely chopped
- 1 inch (2 cm) piece of ginger, peeled and chopped
- 1 red Thai chili, seeded and chopped
- 3 scallions, whites only, chopped
- ¼ cup (60 ml) honey
- 2 tablespoons (30 ml) fish sauce
- 1 tablespoon (15 ml) dark soy sauce
- 1 tablespoon (15 ml) light soy sauce
- 1 pound (454 g) boneless pork butt, sliced thin
- 2 tablespoons (30 ml) vegetable oil, for grilling
Banh Mi
- 1 cup (240 ml) shredded carrots
- 1 cup (240 ml) shredded daikon
- 1 cup (240 ml) white vinegar
- ½ cup (120 ml) water
- 4 tablespoons (60 ml) sugar
- 2 teaspoons (10 ml) salt
- Baguette, sliced into 4-inch (10 cm) sections and cut as an opened sandwich
- 8 tablespoons (90 ml) Asian mayonnaise
- 2 tablespoons (30 ml) Maggi seasoning sauce
- Grilled Pork
Garnish
- Cilantro leaves, sliced chives, sliced red hot peppers
Method
For the Grilled Pork
- In a food processor, combine the sliced lemongrass, onion, garlic, ginger, chili, scallions, honey, fish sauce, and dark and light soy sauce. Purée to a smooth paste.
- Rub the paste into the pork, cover and marinate in the refrigerator overnight.
- Preheat a grill to medium-high heat.
- Trim the 2 extra lemongrass stalks, cutting off tender parts and sharpening the ends. Thread the marinated pork onto the stalks.
- Brush the skewers with oil and place onto the grill. Cook them 2-3 minutes per each of the 4 sides, flipping often, until fully cooked.
- Remove from grill and let rest, loosely covered, for 5-8 minutes.
For the Banh Mi
- In a small saucepan over medium heat, warm the sugar, salt, and vinegar slightly, just to dissolve. Cool the mixture, then combine with the carrots and daikon. Let rest.
- In a small bowl, combine the mayonnaise and Maggi sauce and stir until uniform in colour and texture.
To Serve
- Spread a bit of the Maggi-mayo mixture onto both sides of a sliced baguette.
- Add a portion of the grilled pork (off the skewer), top with the carrot-daikon mixture, and garnish with cilantro, chives, and red chilies.
Serving Suggestions
This Lemongrass Pork Banh Mi recipe is perfect for casual lunches, picnics, or laid-back dinners where bold flavors take center stage. Serve the sandwiches fresh off the grill for the best texture, with the warm pork contrasting beautifully against the crisp bread and cool pickled vegetables. Pair with light, refreshing sides like a cucumber salad or rice paper rolls to complement the Vietnamese flavors. For drinks, iced tea, citrusy sodas, or even a light lager work wonderfully to balance the richness of the pork. When hosting, consider setting up a build-your-own bánh mì station so guests can customize their sandwiches with extra herbs, chilies, or sauces, making the meal interactive and fun.