banh mi sandwiches from scratch.

I love banh mi sandwiches.

My favorites are from Double Dragon here in Portland and I’d never attempted to make them before, but I was feeling ambitious Sunday afternoon and decided to make them for my family.  They took FOREVER (mostly because I’m slow and the first time making something always takes longer), but they were amazing.  I actually even had to sub a couple of ingredients and it was still amazing, so I thought I’d share the recipe with you guys.

Lemongrass Pork Banh Mi Sandwiches
(original recipe from: Rasa Malaysia, with my changes noted)

Serves 4 | Prep Time: 30 Minutes | Cook Time: 10 Minutes
2 lbs boneless pork butt
(cut into 1/4-inch thick slices, 8-inch length by 2 1/2-inch width)
4-6 8-inch baguette rolls, sliced lengthwise in the center (**You can buy larger baguettes and cut them up)
1/2 bunch cilantro leaves
5 Jalapeno chilies, deseeded and thinly sliced
Pickled carrots and daikon (**store-bought or homemade – I made mine and used this recipe – also…I had no idea what daikon was, but they had it at our local Zupans – I’m sure Whole Foods would have it)
Lemongrass Pork Marinade:
1/2 cup minced lemongrass
1/2 cup sugar
3 tablespoons fish sauce
1 1/2 tablespoons ground black pepper
5 shallots, peeled and minced (*I forgot shallots and subbed a quarter of a large sweet onion)
3 cloves garlic, peeled and minced
2 tablespoons roasted sesame oil
2 tablespoons peanut oil/regular cooking oil (**I didn’t have peanut oil, so I used sesame oil and added a teeny bit of peanut butter to give peanut flavor)
2 tablespoons sweet soy sauce
Lightly pound the pork slices with a mallet/back of the kitchen knife. In a bowl, mix all the Marinade ingredients well. Put in the pork slices and marinade for about 1-2 hours/overnight (**I only marinade mine for an hour and a half and it was plenty flavorful). Discard excess marinade before use (**I kept the marinade on the pork while it grilled).
Preheat grill until ready to use. Gently arrange marinated pork slices onto the grill. Grill until the pork is nicely charred on both sides and meat is thoroughly cooked. If use indoor broiler oven, broil for 5-7 minutes on each side or until the meat is completely cooked and nicely charred.
Remove lemongrass pork from grill and assemble the baguettes with mayonnaise spread, and then put the sliced (**I minced mine and mixed it with chopped cilantro for easier serving) Jalapeno chilies, a slice of grilled lemongrass pork, and finish off with a handful of pickled carrots and daikon and cilantro leaves. Serve a whole baguette or cut the baguette into half.
{Recipe from Rasa Malaysia}

I had no idea how easy quick pickled veggies were! I’m totally making some again. 
(Here’s the recipe for the Pickled Daikon and Carrots that I used.)

I’ll definitely be making these banh mis again, but I think I’ll wait awhile, because they were pretty time consuming, though I think it’ll go much quicker next time.

Hope you enjoy!



  1. Nummers!!

  2. That sounds delicious! I love lemongrass 🙂

  3. Awesome recipe, I will have to definitely try this as I LOVE Bahn Mi sandwiches!

  4. Love your posts and your blog! I just wanted to point out that Bahn Mi is actually spelled Banh Mi.

  5. I’ve never had one of these sandwiches. They look amazing though. Good job on re-creating it.

  6. I don’t even eat pork and I’m drooling over this picture. I love making things I had in a restaurant and them turning out yummy.

  7. Have you had the one at Bunk Bar? That’s my favorite but now I have to try Double Dragon’s too!

  8. Good for you for trying something new! Banh Mi is sold as street food in Vietnam so you should try an authentic Vietnamese deli next time for real deal – Best Baguette on SE 83rd & Powell or An Xuyen Bakery on SE Foster by Foster Burger are terrific too!

  9. hoooooooly yum Lauren! With the long weekend coming up, I might have to (slowly) whip some of these out:-) xoxo

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