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RECIPE
18 INGREDIENTS8 STEPS45MIN

Lemongrass Pork Banh Mi

5.0
2 Ratings

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Hapa Nom Nom

Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
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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!
45MIN
Total Time

Hapa Nom Nom

Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
3 Tbsp
2 cloves
Garlic , minced
1 Tbsp
Fresh Ginger , minced
1 stalk
Lemongrass , thinly sliced
2 Tbsp
Daikon , grated

Do Chua

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

Sandwich

4
Mini French Baguettes
4
1/2 cup
Mayonnaise
1 Tbsp
to taste

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Nutrition Per Serving

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CALORIES
1449
FAT
53.3 g
PROTEIN
64.3 g
CARBS
169.7 g

Cooking Instructions

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Step 1
Prepare the Do Chua: In a sterile jar, combine the Rice Vinegar (1 1/4 cup), Salt (1 teaspoon), Granulated Sugar (2 teaspoon) and stir well. Add the Carrot (2) and Daikon (1). Refrigerate until needed.
Step 2
Pound the Pork Loin Steak (1.5 pound) 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 tablespoon), Fish Sauce (2 tablespoon), Soy Sauce (3 tablespoon), Garlic (2 clove), Fresh Ginger (1 tablespoon), Lemongrass (1 stalk), and Daikon (2 tablespoon) 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 (4 teaspoon) 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 Baguette (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 Pepper (4), and Fresh Cilantro (to taste) as you like. Cut in half and enjoy!

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Nutrition Per Serving
Calories
1449
% Daily Value*
Fat
53.3 g
68%
Saturated Fat
14.0 g
70%
Trans Fat
0.0 g
--
Cholesterol
148.7 mg
50%
Carbohydrates
169.7 g
62%
Fiber
8.3 g
30%
Sugars
18.2 g
--
Protein
64.3 g
129%
Sodium
4006.3 mg
174%
Vitamin D
--
--
Calcium
98.9 mg
8%
Iron
11.3 mg
63%
Potassium
1137.5 mg
24%
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