Grilled Pork Sausage Banh Mi / Bánh Mì Nem Nướng

This grilled Pork Sausage Banh Mi is a delightful Vietnamese sandwich! At its heart is the nem nuong, a savory grilled pork sausage that’s both juicy and flavorful. This sausage is made from ground pork mixed with shallots, garlic, and curing salt, then grilled to perfection, giving it a smoky and charred flavor profile! The sausage is tucked inside a bánh mì, a light and crispy Vietnamese baguette. The French baguette’s airy texture and crunchy crust make it the perfect vessel for the sandwich!

What makes bánh mì nem nướng truly special are its fresh and vibrant accompaniments. Inside the sandwich, you’ll find pickled veggies that add a tangy crunch, along with fresh cucumber slices and cilantro for a burst of freshness. Our homemade mayo/butter adds a creamy richness, while jalapenos add a nice little kick. A splash of Maggi seasoning enhances the umami flavors and brings it all together.

The result is a harmonious blend of textures and flavors: crispy bread, juicy sausage, tangy pickles, and creamy condiments come together in each delicious bite. Bánh mì nem nướng is a popular street food in Vietnam, enjoyed by many as a quick meal or a tasty snack on the go.

Whether you’re grabbing it for breakfast or lunch, this sandwich is a mouthwatering treat that reflects Vietnamese cuisine’s vibrant and diverse flavors.

How to Make Nem Nuong:

1. Partially freeze fatty ground pork prior to blending in the food processor. You don’t want the pork to be completely frozen, making it difficult to blitz, but it should be cold enough that the fat won’t melt during the blending process. This will ensure that our pork sausage has a nice, bouncy texture.
   
2. Add minced shallots and garlic to the food processor.
   
3. Add single-acting baking powder, like Alsa, to improve the sausage’s texture, giving it more volume and making it more tender.
   
4. Use Tusino’s Curing Powder. This is crucial to giving our nem nuong its signature color and flavor. You can choose to omit it, but it won’t quite be the same, but should still be delicious!
   
5. Blend until everything is homogenous, and form the sausage into the desired shape and size. Adding a little bit of oil to your hands before forming them will make it easier!
   
6. Grill, bake, or air fry nem nuong until it reaches a safe internal temperature of 160F. Let the sausage cool down before slicing.

How to Make Bơ:

In most Vietnamese sandwiches, you’ll find a buttery spread called Bơ. There’s some conflict on whether it’s actually mayo, butter, or an egg sauce. Regardless of how you want to classify the spread, it’s actually really easy to make!

1. Separate egg yolks from whites and add to a food processor, blender, mixer, or immersion blender. Whisk eggs until smooth.
   
2. Slowly drizzle neutral oil, while continuing to whisk constantly, making sure that the egg yolks and oil are fully emulsified. An additional step you can take prior is making a garlic or shallot oil to use instead for added flavor. Just make sure the oil is cooled before adding to the yolks.
   
3. Season spread with salt, and slather on our French baguette generously!

Assembling the Grilled Pork Sausage Banh Mi!

One day, I’ll have a homemade French baguette recipe up, but I haven’t quite been able to lock it down yet in R&D, so for now just get your favorite storebought bread or head to your local Vietnamese deli to grab some first. Toast your baguette slightly, add some of our homemade spread and grilled pork sausage, and load up on all your favorite toppings; cucumbers, jalapenos, pickled veggies, and Maggi seasoning is the standard!