These Grilled Vietnamese Bahn Mi sandwichs are bursting with fresh veggies and herbs that compliment the Asian flavors of the meat and sauce.
It seems like Banh Mi shops have been popping up all over larger cities in the U.S. and Europe and these sandwiches have developed an almost cult-like following because of their vibrant, unique deliciousness. There are tons of variations of the Banh Mi sandwich, but the common denominators are; a crisp baguette (usually spread with a flavorful mayonnaise), some type of meat filling (often small spicy pork meatballs), and lots of fresh herbs and veggies piled on top and drizzled with an Asian flavored sauce.
The yummy Grilled Vietnamese Bahn Mi that we’re sharing today, I must say, is just crazy good! Ground pork is combined with scallions, fresh ginger, chile-garlic sauce, basil, and cilantro along with a touch of soy sauce and sesame oil. Instead of the traditional meatballs, the mixture is formed into rectangular shaped patties and grilled to a golden perfection.
It’s served on a baguette and spread with a fabulous Sriacha aoli (just a fancy name for a flavored mayonnaise). The grilled pork is piled high with delicious, fresh Vietnamese Table Salad and the crowning glory; a drizzle of tasty ginger-sesame-vinaigrette.
If you’re looking for a fun, unique meal that can be mostly prepared in advance, give these Grilled Vietnamese Bahn Mi Sandwiches a try, oh, and expect rave reviews!
P.S. These can also be prepared in a grill pan if the weather isn’t suitable for outdoor grilling or you don’t have a grill (see below).
Grilled Vietnamese Banh Mi Sandwiches
2 pounds ground pork
1 bunch green onions, about 7-8 onions
¼ cup finely chopped fresh cilantro
¼ cup finely chopped fresh basil
1 ½ tablespoons soy sauce
1 tablespoon chili garlic sauce or Sriracha, can be found in the Asian section of most larger grocery stores and at any Asian market
2 tablespoons finely chopped fresh ginger
1 teaspoon sea salt
2 teaspoons sesame oil
cooking sprayIngredients for the preparing the sandwiches:
1/4 cup mayonaise
1 teaspoon Sriracha chile sauce (available at most larger groceries, usually in the Asian section)
Vietnamese Table Salad, can be prepared several hours in advance (except for avocado), covered and refrigerated (add avocado slices right before serving).
Ginger-Sesame Vinaigrette, can be prepared several days in advance
6 small individual size baguettes (or two regular size baguettes, each cut into 3 pieces), purchased or Five Minute Artisan Baguettes1. Place first ten ingredients in a large bowl and mix well (I use my hands – just like for meatballs). Divide into 6 portions, each a generous (approximate) 1/2 cup. Form into long rectangular shaped patties, slightly larger than your baguettes. These can be prepared 8-10 hours ahead, covered with plastic wrap and refrigerated until ready to grill.2. Prepare the gas grill* by heating to medium high. Spray pork patties generously with cooking spray (olive oil) and place on grill for about 5 minutes per side or until golden brown and cooked through. (Grillers note: Watch these guys carefully, they can flare up like hamburgers if you’re not careful – take off direct heat if the outsides are ready before the insides – Scott)
*(These can also be made inside on a grill pan with excellent results. The one pictured above was actually cooked inside as my “griller” wasn’t home yet. I just got the pan nice and hot, seared the pork on both sides, then reduced the heat to finish cooking them.)3. To make Sriracha Aioli simply combine mayonnaise and Sriracha and mix well.4. Split the baguettes horizontally and spread both sides lightly with Sriracha Aioli. Place one grilled pork patty on each baguette. Pile Vietnamese Table Salad on top of pork and drizzle with Ginger-Sesame Vinaigrette. Pass extra dressing at the table.Inspired by a Cuisine at Home recipePRINTABLE RECIPE