Bánh Mì au Porc à la Citronnelle
Le sandwich mythique de Saïgon : baguette légère, porc grillé à la citronnelle, pâté, pickles de carotte et daikon, coriandre et piment.
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Make quick pickles
Dissolve the sugar and salt in the vinegar and warm water. Add the carrot and daikon and let them sit for about 30 minutes, until slightly softened and tangy.
- 2 tbsp sugar
- ½ tsp salt
- 100ml rice vinegar
- 100ml warm water
- 1 carrot
- 150g daikon radish
✅ C'est prêt quand : vegetables are slightly softened and taste tangy-sweet
Marinate the pork
Mix the pork slices with the lemongrass, garlic, fish sauce, sugar, oil and pepper until well coated. Cover and let it marinate for 30 minutes at room temperature.
- 500g pork shoulder
- 2 stalks lemongrass
- 3 cloves garlic
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp neutral oil
- ½ tsp black pepper
✅ C'est prêt quand : pork is evenly coated and fragrant with lemongrass
Cook the pork
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Warm the bread
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Fill the bread
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Serve
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Make quick pickles
Dissolve the sugar and salt in the vinegar and warm water. Add the carrot and daikon and let them sit for about 30 minutes, until slightly softened and tangy.
- 2 tbsp sugar
- ½ tsp salt
- 100ml rice vinegar
- 100ml warm water
- 1 carrot
- 150g daikon radish
✅ C'est prêt quand : vegetables are slightly softened and taste tangy-sweet
Marinate the pork
Mix the pork slices with the lemongrass, garlic, fish sauce, sugar, oil and pepper until well coated. Cover and let it marinate for 30 minutes at room temperature.
- 500g pork shoulder
- 2 stalks lemongrass
- 3 cloves garlic
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp neutral oil
- ½ tsp black pepper
✅ C'est prêt quand : pork is evenly coated and fragrant with lemongrass
Cook the pork
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Warm the bread
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill the bread
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The French brought the baguette to Vietnam in the 19th century, but bánh mì as a stuffed street sandwich took shape in Saigon in the 1950s, when bakers made a lighter loaf with rice flour and vendors filled it with Vietnamese flavours — fish sauce, pickles, herbs and chilli — alongside French pâté and mayonnaise.
It went global with the Vietnamese diaspora after 1975.
⭐ Why It's Famous
It's one of the world's great sandwiches: crisp, rich, sour, fresh and spicy in a single bite.
💡 Fun Fact
"Bánh mì" simply means "bread" — and in 2011 the word was added to the Oxford English Dictionary.
Saigon (Ho Chi Minh City)
10.82°N, 106.63°E
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