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RECIPE
18 INGREDIENTS 8 STEPS 45min

Lemongrass Pork Banh Mi

5.0
2 Ratings
Introducing my all-time favorite sandwich – Lemongrass Pork Bánh Mì – a Vietnamese sandwich with ingredients rooted in Vietnam and French colonial Vietnam – it’s the ultimate fusion food. I could eat these babies morning, noon, and night!
Lemongrass Pork Banh Mi Recipe | SideChef
Introducing my all-time favorite sandwich – Lemongrass Pork Bánh Mì – a Vietnamese sandwich with ingredients rooted in Vietnam and French colonial Vietnam – it’s the ultimate fusion food. I could eat these babies morning, noon, and night!
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
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Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
45min
Total Time
$4.00
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 cloves
Garlic , minced
1 Tbsp
1 stalk
Lemongrass , thinly sliced
2 Tbsp

Do Chua

1 1/4 cups
Rice Vinegar
or White Vinegar
1 tsp
1
Large Daikon Radish , julienned
2
Medium Carrots , julienned

Sandwich

4
Mini French Baguettes
1/2 cup
Mayonnaise
1 Tbsp
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Fulfilled by
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Nutrition Per Serving

VIEW ALL
CALORIES
1447
FAT
53.2 g
PROTEIN
64.5 g
CARBS
169.1 g

Cooking Instructions

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Step 1
Prepare the Do Chua: In a sterile jar, combine the Rice Vinegar (1 1/4 cups) , Salt (1 tsp) , Granulated Sugar (1/2 Tbsp) and stir well. Add the Carrots (2) and Daikon Radish (1) . Refrigerate until needed.
Step 2
Pound the Pork Loin Steak (1.5 lb) steaks to 1/8 inch thickness, slice in half to make more manageable pieces, and set aside.
Step 3
To make the marinade – add the Granulated Sugar (2 Tbsp) , Fish Sauce (2 Tbsp) , Soy Sauce (3 Tbsp) , Garlic (2 cloves) , Fresh Ginger (1 Tbsp) , Lemongrass (1 stalk) , and Daikon Radishes (2 Tbsp) to a mixing bowl. Stir to combine.
Step 4
Transfer the marinade to a zip-top back and add the pork. Seal the bag and turn to coat. Refrigerate and allow to marinate for at least 30 minutes.
Step 5
Combine the Mayonnaise (1/2 cup) and Sriracha (1 Tbsp) in a small bowl. Refrigerate until needed.
Step 6
Heat a grill pan or another heavy-bottomed skillet over high heat – let the pan get ‘screaming’ hot. Working in batches, add the pork. Cook for 1-2 minutes per side, or until cooked through.
Step 7
Slice the Mini French Baguettes (4) lengthwise and lightly toast them if they need a little crisping up.
Step 8
Generously slather the sriracha mayo on the inside. Add the pork and as much of the Do Chua, Jalapeño Peppers (4) , and Fresh Cilantro (to taste) as you like. Cut in half and enjoy!

Rate & Review

5.0
2 Ratings
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Nutrition Per Serving
Calories
1447
% Daily Value*
Fat
53.2 g
68%
Saturated Fat
14.0 g
70%
Trans Fat
0.0 g
--
Cholesterol
148.7 mg
50%
Carbohydrates
169.1 g
61%
Fiber
8.2 g
29%
Sugars
18.3 g
--
Protein
64.5 g
129%
Sodium
4026.0 mg
175%
Vitamin D
--
--
Calcium
93.3 mg
7%
Iron
11.4 mg
63%
Potassium
1102.7 mg
23%
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