Simply Zensational Vietnamese Banh Mi

What do I enjoy most about cooking? Bread, Vietnamese food, fresh flavours and cooking gadgets … mostly the Big Green Egg. So how could I bring all of those elements together into a single meal, throwing in a good dose of tasty flavour enhancing rub?

Step forward the Simply Zensational Banh Mi roll.
Continue reading“Simply Zensational Vietnamese Banh Mi”

Simply Zensational Banh Mi Roll

1 day pickling
5 mins prep
75 mins cooking
8-10 servings
Chilean Viognier

Why “Simply Zensational”?

I used Dizzy Pig Simply Zensational rub when cooking the pork. This is an Asian style rub with aromatics of ginger, galangal, sesame seeds and lemon/citrus notes. This is close to the traditional lemongrass taste of Vietnamese Banh Mi.


  • 5 airtight jars or containers
  • Knife
  • Chopping board


  • Banh Mi bread rolls
  • Dizzy Pig Simply Zensational rub
  • 2 carrots
  • 1 small celeriac
  • Fresh basil
  • Fresh coriander/cilantro
  • Fresh mint
  • Fresh cucumber
  • 500ml pickling vinegar
  • 4-5 garlic cloves
  • Coleslaw
  • 500g pork fillet
  • 1 red chili
  • Sweet Thai chili sauce
  • Mayonnaise

If you don’t have the rub, you can use lemongrass pepper or finely chopped lemongrass and ground black and white pepper.

Pork fillet sliced with a crisp crust


Making the Rolls

I made rolls using the homemade bread rolls recipe. You can buy rolls from a supermarket.

Preparing the Components

The garlic, carrot and celeriac slices need to be pickled for at least one day in advance.

  1. Slice carrots and celeriac into thin strips. Place in separate large jars, add white vinegar.
  2. Slice garlic gloves and a small amount of chili. Place slices in a small jar, add white vinegar.
  3. Add a small amount of chili sauce and a crushed garlic clove to mayonnaise to make a chili dressing. Store in a small airtight container.

Cooking The Pork

The pork can be cooked in an oven. I used the Big Green Egg to add a hint of smoke into the meat.

  1. Pre-heat oven or BGE to 125°C/255°F, BGE indirect cooking setup.
  2. Trim fat off pork fillet, lightly brush with oil.
  3. Sprinkle rub over top of fillet. Also sprinkle some either side of fillet on chopping board.
  4. Press rub down on top then gently roll fillet back and forth to coat with rub.
  5. Cook pork fillet until internal temperature is 71°C/160°F. Takes about 75 minutes.
  6. Check that the juices run clear, leave to cool.
  7. Slice pork fillet into thin medallions. Store in an airtight container.

Assembling the Banh Mi

  1. Slice a bread/banh mi roll open down the length.
  2. Scoop out some bread from centre. This makes a cavity for ingredients.
  3. Spread chili mayonnaise on inside of top piece. Add herbs, carrot and celeriac.
  4. Spread coleslaw on inside of bottom piece. Add coleslaw, garlic, chili, sliced cucumber.
  5. Put the two layers together. Enjoy with a fresh glass of Chilean Viognier.
Open face Vietnamese Banh Mi sandwich

Hints, Tips and Pictures

A pork fillet is not the most photogenic subject, but for the sake of completeness …

Pork fillet cooking in a Big Green Egg

6 thoughts on “Simply Zensational Vietnamese Banh Mi

    1. Yep, good point. I omitted cucumber from the ingredients simply because I am not a fan of them, but they are part of a traditional Saigon style banh mi sandwich.


    1. I couldn’t find a good pâté that matched the stuff I had tasted in Saigon. However I found that the combination of the chili mayo and Simply Zensational rub was very close in terms of taste. Thanks for looking.


    1. This is homemade coleslaw though Dang, not the mass-produced, flavour-manufactured stuff found in some high street food vendors :). I’ll put up a recipe for it soon.


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