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Recipe: Banh Mi with Pork (Vietnamese Pork Sandwich)

This recipe can be adapted to use up any leftovers you might have such as Chicken or Turkey from another dish.


200g pork steaks, shoulder or chops
2tbsp vegetable oil
12” Baguette, cut into 2 or 2 rolls
4tbsp mayonnaise
60g daikon radish and carrot pickle (See recipe here)
30g rocket salad leaves
sliced and pickled jalapenos
thinly sliced fresh red chillies
3-4 sprigs coriander

1 stalk lemongrass
2tbsp sugar
1tbsp Mai Siam Fish Sauce
1tsp garlic, minced
1tsp Wing Yip Sesame Oil
2tsp Wing Yip Light Soy Sauce

Cooking Method

1. Mix together all the marinade ingredients and rub into the pork steaks. Leave for at least 20 minutes, preferably 1-2 hours or overnight if possible.

2. Pre-heat a frying/griddle pan over high heat. Discard any excess marinade from the pork and add the vegetable oil, rubbing it all over the steaks. Add the steaks to the hot pan and fry for 3 minutes on each side, until cooked through.

3. Remove the steaks from the pan and leave on a plate to rest. Whilst the steak is resting you can assemble the rest of the sandwich.

4. Cut the baguette in half and lightly grill/fry the soft side of the bread in the same pan as the pork was cooked in for 1 minute.

5. Spread 1tbsp of mayonnaise onto each side of the baguette. Divide the remaining ingredients between the bottom halves of each of the baguettes.

6. Slice the pork and top each of the sandwiches adding any juices on top. Place the top of the baguette to finish and serve.