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This Vietnamese pork chop sandwich is a dish that always takes me back to the vibrant streets of Hanoi, where the sizzle of grilled meat and the scent of aromatic lemongrass seem to follow you around every corner. I remember sitting on a low stool at a local stall, watching a vendor assemble these incredible sandwiches with such precision. The contrast between the warm, savoury pork and the cold, zingy pickles was a total revelation to me.

The soul of this recipe lies in the marinade. There is something incredibly therapeutic about using a pestle and mortar to pound the lemongrass, garlic, and shallots into a fragrant paste. It creates a depth of flavour that you simply cannot get from a food processor. I used to find lemongrass a bit tricky to work with, but once you finely slice that tender inner core, it releases an citrusy aroma that makes the pork taste absolutely spectacular.

I love the balance of textures in this sandwich. By tenderising the pork chops first, they stay succulent and juicy in the pan, which pairs perfectly with the crunch of the quick-pickled carrots and daikon. Swapping out a traditional baguette for toasted sourdough adds a lovely, rustic chew, while a thick swipe of Kewpie mayonnaise brings a rich creaminess that ties everything together.

It has become my favourite weekend lunch when I want something that feels like a proper treat. It is bright, punchy, and incredibly satisfying. One bite of that lemongrass-infused pork with the fresh coriander and chilli, and you will understand why it is such a classic. It truly is a flavour explosion in every mouthful!

Vietnamese Pork Chop Sandwich

This Vietnamese pork chop sandwich is inspired by the flavours of classic Vietnamese street food, where sweet, savoury, and tangy elements come together perfectly. Juicy marinated pork, crunchy pickled vegetables, and creamy mayonnaise make this a simple but incredibly satisfying sandwich. It is one of my favourite ways to turn a humble pork chop into something special.

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Prep Time 25

Cook Time 10

Marinating Time 20

Total Time 55

Servings: 2 people

Course: Lunch

Cuisine: Vietnamese

Ingredients Method Video Notes

Ingredients

Main Ingredients

2 piece pork chops approximately 270g total
2 slices sourdough bread
1 tbsp Japanese Kewpie mayonnaise

Pickled Vegetables

1/2 piece cucumber deseeded and finely shredded
1 piece carrot finely shredded
150 g daikon about a 6-inch piece, peeled and finely shredded
3 tbsp rice vinegar
2 tbsp sugar

Marinade

1 piece shallot
2 piece garlic cloves
2 piece stalks lemongrass bottom 4 to 5 inches only, finely sliced
1/2 tsp sugar
1 pinch salt
2 tbsp soy sauce
1 tbsp cooking oil

Optional Garnish

3 sprigs fresh coriander finely chopped
1 piece medium red chilli finely sliced

Method

Prepare the Marinade

In a pestle and mortar, add shallot, garlic, lemongrass, sugar, and salt. Pound for about 2 minutes until a coarse paste forms.
Transfer the paste to a bowl. Add soy sauce and oil, mix well, and set aside.

Marinate the Pork

Place pork chops in a ziplock bag and tenderise gently using a rolling pin or meat hammer.
Add the marinade to the bag, coat the pork evenly, and refrigerate for at least 20 minutes.

Prepare the Pickled Vegetables

In a small pot, add rice vinegar and sugar. Heat gently until the sugar dissolves, then remove from heat and allow to cool.
Once cooled, add cucumber, carrot, and daikon. Mix well and set aside.

Cook the Pork

Heat a frying pan over medium heat with a little oil. Add the pork chops along with the marinade.
Pan-fry for 6 to 10 minutes, turning occasionally, until fully cooked and no longer pink in the center. Remove and rest briefly.
Slice the pork thinly.

Assemble the Sandwich

Toast the sourdough bread.
Spread Kewpie mayonnaise on the bread, add sliced pork, top with pickled vegetables, coriander, and chilli if using.
Serve immediately.