Leader in the Pork industry


Pickled Veggie:

  • 4 ounces shredded carrots (about half a bag, store-bought)
  • 1 bunch radishes, sliced into thin matchsticks, or shredded
  • 1 cup of rice vinegar
  • 1/2 cup water
  • 3 tablespoons sugar
  • 1 tablespoon salt


  • 1 pound pork tenderloin, sliced thinly
  • 3 tablespoons soy sauce (plus more to sprinkle on the roll)
  • 3 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon finely minced lemongrass
  • 1 teaspoon grated ginger
  • 1 teaspoon garlic, pressed through garlic press (about 4 cloves)
  • Pinch of black pepper
  • 1/2 cup mayonnaise
  • 1 teaspoon Sriracha (use more if you like it a little more spicy!)
  • Vegetable oil, about 1 tablespoon
  • 4 medium-size, soft French rolls
  • Cucumber slices (about 2 Persian cucumbers)
  • Jalapeno slices, optional
  • Cilantro leaves


Preparation: 1. Prepare you pickled veggies by adding the carrots and radishes to a large container bowl; in a mason jar, measuring cup or other vessel, combine the rice vinegar, the water, the sugar and the salt, and whisk to dissolve (the mason jar is great for this as you can seal it and shake it); pour the liquid over the veggies, and allow to marinate for at least an hour, or even overnight.

2. Prepare your pork by adding the slices to a large bowl and then add in the rest of the ingredients up to and including the pinch of black pepper, and toss to coat; marinate for at least an hour, or even overnight. 3. When you're ready to prepare your banh mi, mix together the mayonnaise with the Sriracha and set aside.

4. Place a cast-iron skillet or grill pan over high heat, and allow it to become very, very hot; drizzle into the pan about 2 teaspoons of oil, then working in batches, add in some of the pork in an even layer, and allow it sear and caramelize on that first side for about 1 minute; flip and caramelize on the other side as well. (Since the meat is sliced so thinly, it won't take long at all to cook through; just allow it get nice and charred.) Remove from pan and repeat with the rest of the pork.

5. To build the sandwiches, cut the French rolls in half lengthwise, and spread some of the mayo on both sides; sprinkle a few drops of soy sauce over the mayo (this is traditional), then add a layer of the pork, followed by a generous amount of the pickled veggies, some cucumber slices, some jalapeno slices (if using), and a generous amount of cilantro leaves. Enjoy!


Ever had a Bahn Mi sandwich? These are a Vietnamese staple, with crispy buns surrounding delicious, tender pork. The Grilled Pork Banh Mi is the perfect sandwich to bring your closest loved ones together. This Vietnamese dish is unique and memorable, and oh so delicious.

Recipe courtesy of The Cozy Apron