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Lemongrass Pork Banh Mi
Recipe

18 INGREDIENTS • 8 STEPS • 45MINS

Lemongrass Pork Banh Mi

5
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!
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Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
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!
45MINS
Total Time
$4.00
Cost Per Serving
Ingredients
Servings
4
US / Metric
Fish Sauce
2 Tbsp
Soy Sauce
3 Tbsp
Garlic
2 cloves
Garlic, minced
Fresh Ginger
1 Tbsp
Fresh Ginger, minced
Lemongrass
1 stalk
Lemongrass, thinly sliced
Daikon Radish
2 Tbsp
Do Chua
Rice Vinegar
1 1/4 cups
Rice Vinegar
or White Vinegar
Salt
1 tsp
Daikon Radish
1
Large Daikon Radish, julienned
Carrot
2
Medium Carrots, julienned
Sandwich
Mini French Baguette
4
Mini French Baguettes
Mayonnaise
1/2 cup
Mayonnaise
Sriracha
1 Tbsp
Fresh Cilantro
to taste
Nutrition Per Serving
VIEW ALL
Calories
1447
Fat
53.2 g
Protein
64.5 g
Carbs
169.1 g
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Lemongrass Pork Banh Mi
Save
author_avatar
Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
Cooking InstructionsHide images
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 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 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 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 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!
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!
Tags
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Dairy-Free
Grill
Lunch
Shellfish-Free
Pork
Sandwiches & Wraps
Spring
Summer
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