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Bahn Mi (Vietnamese grilled pork sandwich)


  • To make the Asian pickles, bring the rice vinegar, 3 tbsp sugar, the chilli flakes and salt to the boil in a heavy-bottomed pan.
  • Then pour the hot liquid over the carrots and daikon. Toss well and set aside for at least 30 mins, tossing now and again. Taste for sweetening (should be reasonably sweet).
  • At the same time, very finely chop the spring onions, red chilli and garlic. Then mix with 1 tbsp sugar, a little ground pepper, 2 tbsp fish sauce and 1 tbsp lime juice until the sugar has dissolved in a large bowl.
  • Add the pork to the marinade, toss well and refrigerate for about 30 mins.
  • Combine the mayonnaise with the chilli paste, remaining lime juice and fish sauce, and the coriander. Set aside.
  • When ready, cook the pork on a hot, preheated ridged grill (or BBQ), basting with the marinade before turning over when crusty. Remove and set aside to rest, before slicing.
  • Cut the baguette in 4 and slice in half lengthways. Then spread the spiced mayo on the inside and layer with cucumber and plenty of the pickles. Top with the pork, more of the mayo and press down the top.


  • 1 cup rice vinegar
  • 4-5 tbsp sugar
  • ¼ tspn red chilli flakes
  • a good pinch of salt
  • 2 medium carrots, finely sliced on the diagonal
  • 1 cup finely sliced daikon
  • 2 spring (green) onions
  • 1 small red chilli
  • 2 garlic cloves
  • freshly ground pepper
  • 2½ tbsp Asian fish sauce
  • 1½ tbsp fresh lime juice
  • 750 gm pork fillet (tenderloin), trimmed
  • ¼ cup mayonnaise
  • 1 tspn chilli paste
  • 1 heaped tbsp chopped fresh coriander
  • 1 baguette
  • ¼ telegraph (continental) cucumber, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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