Grilled Pork Banh Mi

By Chef Bobby Ransom, Cliffhouse Restaurant, Buttermilk Mountain


  1. 1/4 cup Asian fish sauce
  2. 1 tablespoon honey
  3. 2 tablespoons sugar
  4. 1 teaspoon freshly ground pepper
  5. 6 scallions, white and tender green parts only, thinly sliced
  6. 2 garlic cloves, thinly sliced
  7. 1 1/2 pounds pork tenderloin, thinly sliced
  8. Six 8-inch baguettes
  9. Hoisin sauce and Sriracha chile sauce
  • Vegetable oil, for grilling
  • 1/2 seedless cucumber julienne
  • 1 1/2 cups cilantro


  1. In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
  2. Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve.

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