Bánh Mì Thịt Nướng Recipe

Lastest Updated April 19, 2024
Home » Recipes A-Z » Bánh Mì Thịt Nướng Recipe

Vietnamese grilled pork sandwich, or Banh Mi Thit Nuong (Bánh Mì Thịt Nướng), is a variation of the traditional Vietnamese Banh Mi sandwich. Its primary source of protein is grilled pork, which may or may not be shredded. The sandwich also contains pâté, mayonnaise, pickled vegetables, etc.

Banh Mi Thit Nuong is a ubiquitous breakfast item, street food, and midnight snack in Vietnam. Locals often buy the sandwich from street vendors, some like to prepare this superb Vietnamese sandwich at home. And I will instruct you on how they do it.

I will cover a few facts about the definition and categorization of Banh Mi Thit Nuong, the required tools and ingredients for preparing the sandwich, the instructions for making it, and tips and suggestions for similar dishes.

Grilled Pork Sandwich

What Is Banh Mi Thit Nuong?

Banh Mi Thit Nuong is a simple yet flavorful Vietnamese dish. Its main ingredients are Vietnamese-style baguettes, marinated and grilled pork, pâté, mayonnaise, fresh and pickled vegetables, and other condiments. Banh Mi Thit Nuong is widely available at many street food stalls.

The history of Banh Mi Thit Nuong began after the French introduced baguettes to Vietnam in the mid-19th century when the country fell under French colonial rule. Locals eventually figured out how to pair the bread with various traditional Vietnamese dishes, including grilled pork.

While “Thit Nuong” in “Banh Mi Thit Nuong” only means “grilled meat,” pork is the dominant choice of meat for the sandwich. The sandwich is everywhere in Vietnam. Banh Mi Thit Nuong is extremely easy to prepare at home, requiring only a few cooking tools.

What Tools Are Necessary to Make Banh Mi Thit Nuong?

The necessary tools for making Banh Mi Thit Nuong are a knife, a pair of chopsticks, and a small spoon. Here are their functions:

  • Knife: For slicing open a baguette and spreading condiments onto it.
  • Spoon: For spreading condiments onto the sides of the baguette and distributing garlic sauce over the filling.
  • A pair of chopsticks: For putting grilled pork, vegetables, and pickles into the baguette. Chopsticks help handle these Banh Mi ingredients more easily, but feel free to use any tool with the same function instead.
Tools Make Banh Mi Thit Nuong

What Ingredients Do You Need to Prepare Banh Mi Thit Nuong?

To make Banh Mi Thit Nuong, you need to have the following ingredients:

  • Vietnamese baguette: Compared to baguettes in other countries, Vietnamese ones tend to have a thinner and crispier crust, while the inside is as airy as candy floss.

A regular Vietnamese baguette has a length of 8 and a width of 3 – 3.5 inches. Baguettes of a smaller or bigger size also works.

  • Grilled pork: The meat is typically cut into thick pieces or coarsely shredded. I choose the latter because it makes stuffing Banh Mi easier. With an oven, making your own grilled pork isn’t too challenging.

Homemade roasted pork shoulder is my top suggestion, but pulled pork is an acceptable substitute. Using leftover grilled pork or pulled pork for this Banh Mi Thit Nuong recipe is acceptable.

  • Pork liver pâté: Pork liver pâté is one of the most important ingredients in Banh Mi. Alternatively, replace pork liver pâté with chicken liver pâté for a milder flavor. Canned pork liver pâté is easy to find at supermarkets or Asian grocery stores. But you can make pork liver pâté at home to better control its quality.
  • Vietnamese-style mayonnaise: This type of local mayonnaise is another must-have for Banh Mi in Vietnam. It uses the same ingredients as regular mayonnaise but boasts a mesmerizing yellow color. Learning how to prepare Vietnamese-style mayonnaise at home is a great idea if you plan to make a lot of Banh Mi Thit Nuong.
  • Garlic sauce: Fans of the Vietnamese combo garlic sauce and boiled pork belly must know about this sauce. Many Banh Mi vendors have a secret sauce to make their fare stand out from others, and this is mine.

It is a mixture of minced garlic, soy sauce (including the low-sodium varieties), vinegar, and Vietnamese scallions and oil garnish.

  • Vietnamese pickles: Since these ingredients are fairly difficult to find, I suggest you try making Vietnamese pickled carrots and daikons at home. Banh Mi Thit Nuong is very savory, so tangy pickles are necessary to balance the flavor profile.
  • Fresh vegetables: Classic Banh Mi usually includes cucumbers, chili peppers, scallions (both the green and white parts), and cilantro. I also add a few tomato slices. While tomatoes aren’t a traditional Banh Mi ingredient, I love their juiciness and tartness.
  • Condiments: While they are optional ingredients, chili sauce and white mayonnaise make Banh Mi Thit Nuong taste much better. I use Chin-Su Chili Hot Sauce, which is the most popular chili sauce brand in Vietnam. Feel free to substitute it with your favorite sauce, like sriracha.
Ingredients Make Banh Mi Thit Nuong

How Do I Prepare Homemade Banh Mi Thit Nuong?

Preparing Banh Mi Thit Nuong involves only preparing the vegetables and assembling the sandwich from other ingredients. Let me show you the exact instructions.

Step 1: Prepare the Vegetables

Rinse the vegetables and let them drain.

Cut the cucumber into ribbons or long sticks. Cut the scallions into long strips. Cut the chili peppers into little rings.

Cut the Scallions into Long Strips

Step 2: Assemble the Banh Mi Pate

Use a sharp knife to slice open the baguette along its length. Don’t push the blade too deep, or you will pierce the other side and cut your baguette in half.

Cut Bread Lengthwise

Use the knife to spread a suitable amount of pate onto the sides of the baguette, followed by a layer of Vietnamese-style mayonnaise.

Spread Pate on Bread

With a pair of chopsticks, put the cucumber ribbons, scallion strips, cilantro, tomato slices, pickled vegetables, and chili pepper rings into the split baguette. Pour the garlic sauce over the filling, then add the shredded grilled pork.

Smear some chili sauce and mayonnaise onto the baguette. A common tip to improve the flavor of Banh Mi Thit Nuong is to adjust the amount of chili sauce.

Add the Shredded Grilled Pork
Chili Sauce and Mayonnaise into The Baguette

What Are Tips and Tricks to Improve Banh Mi Thit Nuong?

Apply these tricks to whip up a killer Banh Mi Thit Nuong: reheating the baguettes in advance, using other types of pork, serving the sandwich as soon as possible, pairing the sandwich with Vietnamese coffee, and adjusting the spice level by using more or less spicy ingredients.

I will also introduce a few similar Banh Mi dishes that nobody can resist.

  • Reheat the baguettes: Crispy baguettes create a tastier Banh Mi Thit Nuong; they are also easier to slice open. Therefore, it is a terrific idea to crisp up the baguettes in a toaster oven, microwave, or air-fryer in advance. Remember to moisten their crusts slightly first.
  • Use other types of pork: Besides pork shoulder, cuts of pork with similar fat content like pork butt or pork belly are also ideal. Pork loin is also acceptable, but since it contains less fat, the resulting grilled pork will be as moist and flavorful.
  • Serve as soon as possible: Due to the large amount of sauce and condiments, Banh Mi Thit Nuong isn’t suitable for long-term storage. You should eat the sandwich as soon as possible.

Alternatively, store the ingredients separately in airtight containers and only create the sandwich when needed. The baguettes, fillings, and condiments can be refrigerated for 3 days at most.

What Are Similar Vietnamese Dishes To Try?

The following 5 Vietnamese Banh Mi dishes are as flavorful and quick to prepare as Banh Mi Thit Nuong. Check them out to diversify your meal rotations.

  • Banh Mi Pate (Vietnamese pâté sandwich): Banh Mi Pate is the most basic Banh Mi recipe, which contains pâté as the only source of protein. Choose Banh Mi Pate if you want to enjoy the pure goodness of soft, creamy pâté on a crispy baguette.
  • Banh Mi Ca Moi (Vietnamese sardine sandwich): Banh Mi Ca Moi is a mixture of baguettes, canned sardines, and pâté. In case you use canned pâté, Banh Mi Ca Moi is a highly convenient breakfast recipe to prepare with canned food.
  • Banh Mi Cha (Vietnamese pork sausage sandwich): The stars of Banh Mi Cha are Vietnamese-style pork sausage and cinnamon pork pâté, infusing the sandwich with a stronger Vietnamese identity. These two ingredients are available in Vietnamese food stores.
  • Banh Mi Cha Bong (Vietnamese pork floss sandwich): Pulled pork is a very popular food ingredient, so why don’t you try something new for your Banh Mi, like pork floss? Banh Mi Cha Bong combines the smooth pâté with fluffy pork floss, creating an excellent mouth feel.
  • Banh Mi Ga (Vietnamese chicken sandwich): While Banh Mi with pâté is awesome, other combos are also worth trying, such as Banh Mi Ga. It marries grilled chicken with pickles and crusty baguettes for an enjoyable meal. This Vietnamese sandwich doesn’t contain much mayonnaise and is healthier.

Enjoy Banh Mi Thit Nuong For A Wonderful Breakfast

Thousands and thousands of Vietnamese people have Banh Mi Thit Nuong every morning, and it isn’t difficult to see why. The aroma of warm baguettes filled with tender grilled pork is too tempting to ignore. Banh Mi Thit Nuong is among the most wonderful Banh Mi recipes to grace Vietnam’s street food scene.

Now that you know how to prepare and serve Banh Mi Thit Nuong, I hope you will put your knowledge to good use. Feel free to share your cooking experience with me in the comment section. And please introduce this Banh Mi Thit Nuong recipe to your friends if they’re interested in Vietnamese cuisine!

Banh Mi Thit Nuong

Vietnamese Grilled Pork Sandwich (Bánh Mì Thịt Nướng)

Banh Mi Thit Nuong is an extremely quick Vietnamese dish to prepare. This Vietnamese sandwich is perfect for a busy morning with little cooking time. Let’s learn how to prepare it.
5 from 1 vote
Print Pin Rate
Course: Main dish
Cuisine: Vietnamese
Keyword: Banh Mi Thit Nuong, Grilled Pork Sandwich, Vietnamese Grilled Pork Sandwich
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Calories: 799kcal


  • 7.05 ounces (200 grams) of grilled pork
  • 1.06 ounces (30 grams) pork liver pâté
  • 1.06 ounces (30 grams) of Vietnamese-style mayonnaise
  • 75 ml garlic sauce
  • 3.52 ounces (100 grams) of Vietnamese pickles
  • 2 Vietnamese baguettes (about 6 ounces)
  • Chili sauce and mayonnaise to taste
  • Optional vegetables: cucumbers, scallions, cilantro, tomatoes, etc.


  • Rinse the vegetables and let them drain.
  • Cut the cucumber into ribbons or long sticks. Cut the scallions into long strips. Cut the chili peppers into little rings.
    Cut the Scallions into Long Strips
  • Use a sharp knife to slice open the baguette lengthwise.
    Cut Bread Lengthwise
  • Use the knife to spread a suitable amount of pâté and Vietnamese-style mayonnaise onto the sides of the baguette.
    Spread Pate on Bread
  • Use a pair of chopsticks to put the cucumber ribbons, scallion strips, cilantro, tomato slices, pickled vegetables, and chili pepper rings into the split baguette.
  • Pour the garlic sauce over the filling, then add the shredded grilled pork.
    Add the Shredded Grilled Pork
  • Smear some chili sauce and mayonnaise onto the baguette.
    Chili Sauce and Mayonnaise into The Baguette



  • The estimated time and instructions are for preparing 2 servings.
  • Reheat the baguettes before making Banh Mi Thit Nuong.
  • Feel free to use other types of pork, such as pork butt, pork belly, or pork loin.
  • Serve Banh Mi Thit Nuong as soon as possible.
  • Enjoy Banh Mi Thit Nuong with Vietnamese coffee.
  • Adjust the spice level by adding more or less chili peppers.


Calories: 799kcal | Carbohydrates: 130g | Protein: 24g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 3886mg | Potassium: 369mg | Fiber: 7g | Sugar: 19g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 291mg | Iron: 9mg


Content Writer


Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert


Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam

  • Program: Diploma in Culinary Arts
  • Focus: Vietnamese and Asian cuisines with intensive training and hands-on approach.

Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam

  • Program: Bartender
  • Focus: Basic knowledge on how to store, preserve and select ingredients, and practice cocktails, mocktails, hot and cold drinks.

Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.

Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.

Leave a Reply

Your email address will not be published. Required fields are marked *