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SideChef
Recipes
Dairy-Free
Lemongrass Pork Banh Mi

19 INGREDIENTS • 8 STEPS • 35MINS

Lemongrass Pork Banh Mi

Recipe
3.8
4 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. Grilled Lemongrass Pork with Pickled Veggies, Cilantro, and Sriracha Mayo on a French Baguette make this…your new favorite sandwich!
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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. Grilled Lemongrass Pork with Pickled Veggies, Cilantro, and Sriracha Mayo on a French Baguette make this…your new favorite sandwich!
35MINS
Total Time
$3.58
Cost Per Serving
Ingredients
Servings
4
us / metric
Pork Loin Steak
1.5 lb
Thin Pork Loin Steak
excess fat trimmed
Granulated Sugar
2 Tbsp
Granulated Sugar
Fish Sauce
2 Tbsp
Fish Sauce
Low-Sodium Soy Sauce
3 Tbsp
Low-Sodium Soy Sauce
Garlic
2 cloves
Garlic, minced
Fresh Ginger
1 Tbsp
Minced Fresh Ginger
Lemongrass
1 bulb
Lemongrass, thinly sliced
Daikon Radish
2 Tbsp
Grated Daikon Radishes
Canola Oil
as needed
Canola Oil
for cooking
Do Chua
Rice Vinegar
1 1/4 cups
Rice Vinegar
or White Vinegar
Salt
1 tsp
Salt
Granulated Sugar
2 tsp
Granulated Sugar
Daikon Radish
1
Large Daikon Radish, julienned
Carrot
2
Medium Carrots, julienned
Sandwich
Mini French Baguette
4
Mini French Baguettes
Jalapeño Pepper
4
Jalapeño Peppers
sliced into rings
Mayonnaise
1/2 cup
Mayonnaise
Sriracha
1 Tbsp
Sriracha
Fresh Cilantro
to taste
Fresh Cilantro
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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
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 (2 tsp) 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), Low-Sodium Soy Sauce (3 Tbsp), Garlic (2 cloves), Fresh Ginger (1 Tbsp), Lemongrass (1 bulb), 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 Canola Oil (as needed) and 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!
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
Dairy-Free
Grill
Lunch
Shellfish-Free
Dinner
Pork
Sandwiches & Wraps
Spring
Summer
Vegetables
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