Recipe Image

Servings:

Lemongrass Pork Banh Mi

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!

Total Time

35min

3.8

4 Ratings

Author: Hapa Nom Nom

Servings:

Ingredients

•

1.5 lb

Thin Pork Loin Steak

•

2 Tbsp

Granulated Sugar

•

2 Tbsp

Fish Sauce

•

3 Tbsp

Low-Sodium Soy Sauce

•

2 cloves

Garlic , minced

•

1 Tbsp

Minced Fresh Ginger

•

1 bulb

Lemongrass , thinly sliced

•

2 Tbsp

Grated Daikon Radishes

•

as needed

Canola Oil

Do Chua

•

1 1/4 cups

Rice Vinegar

or White Vinegar

•

1 tsp

Salt

•

2 tsp

Granulated Sugar

•

Large Daikon Radish , julienned

•

Medium Carrots , julienned

Sandwich

•

Mini French Baguettes

•

Jalapeño Peppers

•

1/2 cup

Mayonnaise

•

1 Tbsp

Sriracha

•

to taste

Fresh Cilantro

Cooking Instructions

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.

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.

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.

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.

Combine the Mayonnaise (1/2 cup) and Sriracha (1 Tbsp) in a small bowl. Refrigerate until needed.

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.

Slice the Mini French Baguettes (4) lengthwise and lightly toast them if they need a little crisping up.

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!