Pork Banh Mi Sandwiches

6 people
02h 30
00h 05

After soaking in a spicy-sweet marinade, the meat is grilled on skewers and served in a baguette with cucumber and cilantro to make a flavorful banh mi pork sandwich.

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Ingredients and Method


  • 2 lb (2 pcs) Butcherbox.ca whole pork tenederloin, thinly sliced
  • 1/4 cup fish sauce
  • 1 tbsp honey
  • 2 tbsp sugar
  • 1 tsp freshly cracked black pepper
  • 6 scallions, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 6 (8 inch long) sandwich rolls or mini baguettes
  • to taste hoisin sauce
  • to taste sriracha chili sauce
  • 1/2 seedless cucumber, cut into 2 x 1/2 inch matchsticks
  • 1 1/2 cups cilantro leaves, loosely packed
  • for grilling vegetable oil


  1. In blender/food processor or with hand blender, puree fish sauce with honey, sugar, pepper, scallions and garlic until smooth.
  2. Transfer the marinade to a lidded bowl or zip top type bag, add the pork tenderloin and mix to coat well. Refrigerate for 2 to 4 hours.
  3. Thread pork slices onto bamboo skewers - approximately 12 skewers.
  4. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, approximately 4 minutes.
  5. Spread the rolls with hoisin and Sriracha, add 2 skewers to each roll, close roll and pull out bamboo skewers.
  6. Open rolls up, top the pork with the cucumber and cilantro and serve.
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