Authentic Banh Mi Recipe with Lemongrass Pork

Banh mi is one of the most popular Vietnamese street foods in the world. This Vietnamese banh mi recipe shows you how to make authentic banh mi at home with lemongrass pork, and how to make it your own. This recipe comes together in less than an hour!

One of my favorite dishes of all time is sandwiches! I think sandwiches are so underrated. I think most of us overlook them because they are so easy to make, but the combination of crispy fluffy bread with meat and vegetables is just perfection in every bite. The Vietnamese version of the Western sandwich is banh mi. Hipsters and new age food people LOVE banh mi, mostly because it’s one of the least weird things from Vietnamese cuisine. That’s why I wanted to put together this authentic banh mi sandwich recipe. It has traditional fillings such as lemongrass pork, pickled daikon and carrots, Vietnamese pate, and mayonnaise. One of the best comfort foods out there.

What I like in my banh mi sandwich

For me, banh mi traditionally has some sort of protein, pickled vegetables specifically carrots and daikon, sliced cucumbers, cilantro, jalapeno, Vietnamese pate, and mayonnaise, all served between a pillowy-soft banh mi baguette. There is of course a lot of variation depending on a person’s preference. Growing up, I hated cilantro so I would spend time taking out every single piece.

Popular meats included in banh mi

In my experience, some of the most popular proteins included in banh mi recipes are lemongrass pork, lemongrass beef, cold cuts, and lemongrass chicken. These are sold at almost all Vietnamese bakeries. For most Vietnamese people, the protein they most associate with banh mi are the cold cuts (commonly known is banh mi dac biet) – a mixture of cha lua, head cheese, and Vietnamese ham. Some lesser popular proteins are shrimp and even tofu for vegetarians.

Some deets about key ingredients

• Pork shoulder – The main protein in my lemongrass pork banh mi. I love using pork shoulder because it has a great fat to meat ratio. Good substitutes for pork shoulder are pork belly and pork butt because both have similar fat content which makes the pork juicy.
• Neutral oil – I would use vegetable oil, grapeseed oil, or olive oil.
• Baguettes – I would not substitute anything else for baguettes for the most authentic Vietnamese banh mi. Use either Vietnamese baguettes or French baguettes.
• Cha lua – Cha lua is a pork sausage made by steaming pork in a banana leaf. It is definitely an acquired taste, so you can leave it out if you don’t like it. I get mine at the Asian grocery store!
• Pate & mayonnaise – Like the baguette, these are French ingredients that add amazing flavor to the banh mi. Any kind of pate and mayonnaise should work for this banh mi. I personally like using Kewpie mayo because it’s richer in flavor. For the pate, I prefer the Flower Brand Cured Pork Liver Pate because it is the easiest to spread and has the best flavor in my opinion. You can also choose to make your own homemade Vietnamese pate.

Why I only use Vietnamese baguettes

In my opinion, the best kind of bread to use for banh mi is Vietnamese baguettes! These kinds of bread have a crunchy, brown exterior with a soft fluffy interior. The texture is actually very different from French baguettes! The lighter texture also makes the sandwich lighter and easier to eat. This is especially important since you’re stuffing all these fillings into the center.

How to make banh mi at home

First prep the cha lua, cucumbers, and jalapeños by thinly slicing them. Set them aside in the fridge. Combine all the ingredients for the lemongrass pork in a bowl. Make sure the lemongrass pork is coated in the marinade. Let it marinate for at least 30 minutes. Next heat a grill pan or regular pan over high heat. Cook the pork for 1-2 minutes on each side until it is brown. Set aside the pork.

Now it’s time to put together your pork banh mi. Slice the baguette about halfway, so you can open it like a Subway sandwich. Smear the pate on one side and the mayonnaise on the other side. Add the lemongrass pork, cha lua, cilantro, cucumbers, pickled carrots, pickled daikon, and jalapeño to the baguette, and you’re done! Make sure to serve and eat right away for the best flavor and texture.

Key Tip: Marinate lemongrass pork overnight

Typically when my mom makes lemongrass pork, she likes to marinate her meat overnight. This gives the flavor more time to develop.

How do you store banh mi?

Banh mi does not last that long, so if you make it, I would eat it within 3 days. Store every component of the banh mi separately. Store the fillings in airtight containers in the fridge. The bread can be kept at room temperature in an airtight container. The bread tends to get pretty hard on the third day, so make sure to finish it by then.

Did you make this dish?

If you made this dish, I would love to see!

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