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Grilled Banh Mi for a Party



Grilled Banh Mi on a stripe towel with ingredients to the side
Photograph by Peden + Munk, food styling by Adriana Paschen, prop styling by Ceci Garcia

If you’re tired of resorting to burgers when it’s time to turn on the grill, you might be in need of a banh mi party. Just like with burgers, you can set out buns, condiments, and a bevy of toppings for people to build their own sandwiches to their exact specifications. The only real cooking required from you is forming and flipping patties, here made from ground pork and a few flavorful pantry staples like soy sauce and fish sauce. Don’t hold back on the quick-pickled vegetables—they provide some welcome acidity and crunch against the juicy pork and slick of mayonnaise. Use any buns or rolls here, from standard burger buns to kaiser rolls to flour-dusted ciabatta.

Recipe information

  • Total Time

    45 minutes

  • Yield

    8 servings


Vegetable oil (for grill)
3 medium carrots, peeled, very thinly sliced lengthwise with a vegetable peeler
1 English hothouse cucumber, thinly sliced into rounds
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
6 red radishes, trimmed, thinly sliced
1 large jalapeño, thinly sliced
⅓ cup unseasoned rice vinegar
1 tsp. plus 1 Tbsp. sugar
2 lb. ground pork
1 large shallot, very finely chopped
6 garlic cloves, finely grated
2 Tbsp. fish sauce
2 Tbsp. soy sauce
1½ tsp. Chinese five-spice powder
8 kaiser or ciabatta rolls, split
Mayonnaise and cilantro leaves with tender stems (for serving)


  1. Step 1

    Prepare a grill for medium-high heat; oil grate with vegetable oil. Place 3 medium carrots, peeled, very thinly sliced lengthwise with a vegetable peeler, and 1 English hothouse cucumber, thinly sliced into rounds, in a medium bowl and season with kosher salt. Using your hands, toss to coat, gently massaging to soften slightly. Let sit 15 minutes to allow liquid to release.

    Step 2

    Pour off excess liquid from vegetables. Add 6 red radishes, trimmed, thinly sliced, 1 large jalapeño, thinly sliced, ⅓ cup unseasoned rice vinegar, and 1 tsp. sugar and toss to combine; set vegetables aside.

    Step 3

    Using your hands, gently mix 2 lb. ground pork, 1 large shallot, very finely chopped, 6 garlic cloves, finely grated, 2 Tbsp. fish sauce, 2 Tbsp. soy sauce, 1½ tsp. Chinese five-spice powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining 1 Tbsp. sugar in a large bowl to combine. Divide into 8 portions, then press each portion into a 3"–4" patty to match the size and shape of your buns (you don’t need to be exact or perfect here). Layer patties on a plate, separating with waxed paper (this will make them easy to transfer to the grill).

    Step 4

    Grill patties, flipping halfway through, until cooked through and grill marks appear, 6–8 minutes total, depending on thickness. Transfer to a clean plate.

    Step 5

    Spread cut sides of 8 kaiser or ciabatta rolls, split, with mayonnaise and build burgers with patties, reserved drained marinated vegetables, and some cilantro leaves with tender stems. (Alternatively, you can set out components separately and let guests build their own burgers as desired.)

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  • This was delicious and easy. Good to mix up the grilling menu with a little Banh Mi flare. We will be making this again this summer.

    • Anonymous

    • Arlington, VA

    • 6/2/2024

  • Made this with no modifications though I had mine on a gluten-free bun and even that was delicious. Great flavors and a fresh take when hosting friends.

    • Anonymous

    • 7/4/2024

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