Grilled Vietnamese Banh Mi Sandwiches

I’ve been secretly leading you on………………. the last three days I’ve been posting recipes which are very versatile and totally able to stand on their own but when combined, make the freshest, most fabulous sandwich you’ll ever have the pleasure of meeting eating; a Grilled Vietnamese Banh Mi Sandwich……………….

Ginger-Sesame Vinaigrette

Vietnamese Table Salad

Artisan Baguettes – in Five Minutes!

Grilled Vietnamese Banh Mi Sandwiches

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 Banh Mi Sandwich that I’m sharing with you today is, honestly, 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 (purchased or try the  Five Minute Baguettes (Wednesday’s recipe)) and spread with a special Sriacha Aoli (just a fancy name for a yummy spicy/sweet mayonnaise). The grilled pork is piled high with delicious, fresh Vietnamese Table Salad (Tuesday’s recipe) and the crowning glory; a drizzle of tasty Ginger-Sesame Vinaigrette (Monday’s recipe).

This sandwich is definitely a meal in itself and one that we find ourselves craving quite often. I served these to my son and daughter-in-law last week and they loved them!  When I emailed them today and asked if they would want to be my “taste testers” one more time, I got a swift reply –  “Oh, we’ll be there”! 🙂

If you’re looking for a fun, unique meal that can be mostly prepared in advance, give these Grilled Vietnamese Banh Mi Sandwiches a try ……………. oh, and did I tell you to 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

Ingredients for the grilled pork
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, 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 spray

Ingredients 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 Baguettes

1. 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 recipe


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