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Vietnamese Barbeque Pork Sandwiches

Serves 4
Brian Streeter
Pairs well with:
Merlot, Napa Valley

Chef Brian Streeter wows us with this amazing barbecue pork Banh Mi Vietnamese sandwich. Thin slices of marinated pork are grilled until charred on the outside and stuffed inside a crusty French roll. As is traditional in Vietnamese cuisine, it’s all about a contrast of flavors and textures so the warm meat is topped with a cool combination of bright, pickled veggies, crunchy lettuce, slices of chili for a pungent heat, and several big springs of cilantro. Enjoy with our Cakebread Cellars Merlot.


BBQ Pork:
1 pork tenderloin
2 T. dark soy sauce
1 tsp. five spice powder
1 clove garlic, minced
1 T. vegetable oil

Pickled Vegetables:
3 carrots, julienned
8 oz. diakon radishes, julienned
1 tsp. salt
2 T. rice wine vinegar
1 tsp. sugar

Dipping Sauce:
2 T. fish sauce
1 T. lime juice
2 tsp. sugar
2 T. water
1 clove garlic, minced
1 serrano chili, minced

1 baguette or 2 French rolls
1/4 c. mayonnaise
1 head leaf lettuce, washed
1 c. cilantro sprigs
1 c. basil, torn

BBQ Pork:

Cut pork tenderloin into 3” sections. Slice lengthwise into ¼ “ thick slices and lightly pound with the smooth side of a meat tenderizer. Place in bowl with the other ingredients in the marinade and stir to coat. Cover and refrigerate for at least two hours or preferably overnight. Grill over a hot fire for a minute per side. Reserve.

Pickled Vegetables:

To prepare the pickled vegetables, place the carrots and diakon in a colander over the sink. Sprinkle with salt and allow to sit for 20 minutes. Lightly squeeze the moisture out of the vegetables. Toss with the vinegar and sugar in a bowl and reserve.

Dipping Sauce:

To prepare the dipping sauce, combine the ingredients in a small bowl and set aside.


To make the sandwiches, cut the baguette or rolls in half lengthwise and scoop out the soft insides of the bread. Spread with mayonnaise on both sides. Arrange the lettuce, pickled vegetables, pork and herbs over the bottom piece of bread. Drizzle with the dipping sauce and cover with the top piece of bread. Cut into serving portions.

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