bánh mì thịt nướng (Vietnamese sandwich with grilled pork chop)
banh miBanh mi is my favorite kind of sandwich. It was created in Vietnam during French colonial rule, and has influences from both cultures. The sandwich is typically made with French baguette and pâté, with different variants of Vietnamese meats and ingredients as the filling. The banh mi ‘thit nuong’ (grilled pork chop), however, is at the top of my list.

Unfortunately you can’t just whip this one up on the spot, as it demands a little preparation at least one day in advance.  The meat is best marinated the day before, and the ‘do chua’ (pickled daikon and carrots) can be made the day before as well – but will be better if it is made the week before.

Banh mi standThe picture above is a banh mi stand right around the corner of my grandmother’s house. This woman arrives early every morning and sits there all day long in the blazing hot sun.

banh mi halfI usually marinade a bunch of pork chops, have them for dinner the first day, and then use the leftovers for sandwiches the following day (see this recipe for thit nuong pork chops) .
The do chua is generally amazing with rice and meat dishes, and it lasts for about a month in the refrigerator, leaving you plenty of time to nibble (see this recipe for do chua pickled daikon and carrots).

Banh Mi thit nuong
Serves 2
490 calories
45 g
88 g
18 g
35 g
4 g
453 g
518 g
9 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 490
Calories from Fat 164
% Daily Value *
Total Fat 18g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 88mg
Sodium 518mg
Total Carbohydrates 45g
Dietary Fiber 6g
Sugars 9g
Protein 35g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 1 thit nuong pork chop, grilled and sliced into smaller pieces
  2. • Do chua - pickled daikon and carrots
  3. • 2 sandwich-sized baguettes, the light and fluffy kind
  4. • 1 tablespoon mayonnaise
  5. • A couple of sprigs of cilantro
  6. • 1 jalapeno, seeded and sliced crosswise into smaller pieces
  7. • ¼ English cucumber, cut into sticks
  1. 1. Slice the sandwich bread halfway lengthwise.
  2. 2. Spread some mayo on each side of the sandwich and lay the thit nuong evenly on the bottom of the sandwich.
  3. 3. Add cilantro, jalapeno, cucumber, and do chua on top and close the sandwich.
  1. Wrap some sandwich paper around one end for easy eating.
DiepLicious https://dieplicious.com/


Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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