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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 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 55 minutes
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
  1. In a pestle and mortar, add shallot, garlic, lemongrass, sugar, and salt. Pound for about 2 minutes until a coarse paste forms.
  2. Transfer the paste to a bowl. Add soy sauce and oil, mix well, and set aside.
Marinate the Pork
  1. Place pork chops in a ziplock bag and tenderise gently using a rolling pin or meat hammer.
  2. Add the marinade to the bag, coat the pork evenly, and refrigerate for at least 20 minutes.
Prepare the Pickled Vegetables
  1. In a small pot, add rice vinegar and sugar. Heat gently until the sugar dissolves, then remove from heat and allow to cool.
  2. Once cooled, add cucumber, carrot, and daikon. Mix well and set aside.
Cook the Pork
  1. Heat a frying pan over medium heat with a little oil. Add the pork chops along with the marinade.
  2. Pan-fry for 6 to 10 minutes, turning occasionally, until fully cooked and no longer pink in the center. Remove and rest briefly.
  3. Slice the pork thinly.
Assemble the Sandwich
  1. Toast the sourdough bread.
  2. Spread Kewpie mayonnaise on the bread, add sliced pork, top with pickled vegetables, coriander, and chilli if using.
  3. Serve immediately.

Video

Notes

  • This also works well in baguettes or rolls for a banh mi–style sandwich.
  • Adjust sugar and vinegar levels to taste for the pickles.
  • Pork can be marinated overnight for deeper flavour.
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