Banh Mi: Vietnamese grilled pork sandwich
This easy Vietnamese banh mi pairs caramelised pork in a savoury-sweet lemongrass and Kikkoman Teriyaki Wok Sauce Roasted Garlic marinade with tangy pickled vegetables and fresh herbs—classic street food flavours tucked into a soft baguette.
Ingredients
Nutritional facts (per portion):
3,185 kJ / 761 kcalPreparation
Step 1
200 g pork belly or pork shoulder (1–2 cm thick slices) – 1 stalk lemongrass – 2 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic – 1 tsp Kikkoman Seasoning for Sushi Rice (300ml) – 2 tsp fish sauce – 1 tsp coconut sugar (or brown sugar) – 2 pinch of black pepper
Finely mince the lower third (near the root) of the lemongrass. Combine the lemongrass with the Kikkoman Teriyaki Wok Sauce Roasted Garlic, Kikkoman Seasoning for Sushi Rice, fish sauce, coconut sugar and black pepper. Marinate the pork for about 15 min.
Step 2
80 g daikon radish – 20 g carrot – 2 tsp sugar – 1 tbsp Kikkoman Seasoning for Sushi Rice (300ml) – 2 tsp lime juice – 1 tbsp water
Cut the daikon and carrot into thin strips. Sprinkle with the sugar and rub in well. Leave to stand for 15 min to release moisture. Squeeze out any excess liquid. Marinate with the Kikkoman Seasoning for Sushi Rice, lime juice and water.
Step 3
1 mini cucumber – Fresh herbs to taste (coriander, dill, mint)
Thinly slice the cucumber lengthwise. Roughly chop the herbs.
Step 4
2 small baguettes
Grill the marinated pork from step 1 at 230 °C for about 8 min until caramelised and cooked through. Remove the grilled pork. Slice the baguettes down the middle without cutting through completely. Warm them in the same oven for about 2 min.
Step 5
Grilled pork – Prepared pickles – Sliced cucumber – Chopped herbs – 2 tbsp mayonnaise
Slice the grilled pork. Spread the mayonnaise inside the baguettes. Fill in the following order: cucumber, pork, pickles and herbs. Serve immediately.
Tip
In a traditional banh mi, the baguette is sliced horizontally. Here, it is cut from the top through the centre to keep the filling inside.
Recipe-ID: 1753
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200 g pork belly or pork shoulder (1–2 cm thick slices) – 1 stalk lemongrass – 2 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic – 1 tsp Kikkoman Seasoning for Sushi Rice (300ml) – 2 tsp fish sauce – 1 tsp coconut sugar (or brown sugar) – 2 pinch of black pepper
Finely mince the lower third (near the root) of the lemongrass. Combine the lemongrass with the Kikkoman Teriyaki Wok Sauce Roasted Garlic, Kikkoman Seasoning for Sushi Rice, fish sauce, coconut sugar and black pepper. Marinate the pork for about 15 min.
80 g daikon radish – 20 g carrot – 2 tsp sugar – 1 tbsp Kikkoman Seasoning for Sushi Rice (300ml) – 2 tsp lime juice – 1 tbsp water
Cut the daikon and carrot into thin strips. Sprinkle with the sugar and rub in well. Leave to stand for 15 min to release moisture. Squeeze out any excess liquid. Marinate with the Kikkoman Seasoning for Sushi Rice, lime juice and water.
1 mini cucumber – Fresh herbs to taste (coriander, dill, mint)
Thinly slice the cucumber lengthwise. Roughly chop the herbs.
2 small baguettes
Grill the marinated pork from step 1 at 230 °C for about 8 min until caramelised and cooked through. Remove the grilled pork. Slice the baguettes down the middle without cutting through completely. Warm them in the same oven for about 2 min.
Grilled pork – Prepared pickles – Sliced cucumber – Chopped herbs – 2 tbsp mayonnaise
Slice the grilled pork. Spread the mayonnaise inside the baguettes. Fill in the following order: cucumber, pork, pickles and herbs. Serve immediately.
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