Recipe courtesy of Maria Locke

Cabbagetown Market- Banh Mi Sandwich

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  • Level: Intermediate
  • Total: 31 min
  • Prep: 15 min
  • Cook: 16 min
  • Yield: 4 to 6 servings
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1 pound ground pork

1 shallot, minced

1 stalk lemongrass (outer husk removed), sliced paper thin

1 tablespoon fish sauce

A dash Asian five-spice powder

Salt and freshly ground black pepper

French bread, for serving

Lettuce, for serving

Pickled Vegetables, for serving, recipe follows

Cilantro Mayonnaise, for serving, recipe follows

Pickled Vegetables:

10 radishes, thinly slices

5 to 7 carrots, julienned

1 cup rice wine vinegar

1 tablespoon hot sauce (recommended: Sriracha)

Dash sugar


Cilantro Mayonnaise:

1 bunch cilantro leaves, roughly chopped

1 cup mayonnaise


  1. Add all ingredients into a large bowl and mix to thoroughly combine. Form 4 ounce patties and grill until well done. Place 2 patties into lightly toasted soft French bread cut with a hinge along with lettuce, a generous helping of Pickled Vegetables, and Cilantro Mayonnaise.

Pickled Vegetables:

  1. Place the sliced vegetables into 1 cup rice wine vinegar mixed with hot sauce, a dash of sugar, and a dash of salt. 15 minutes in the vinegar should leave the vegetables with a nice crunch. They can be left in the vinegar for an indefinite amount of time, however. The vinegar can be saved and used again later.

Cilantro Mayonnaise:

  1. Simply mix the chopped cilantro with the mayonnaise.