Vietnamese·non-vegetarian·medium

Crispy Lemongrass Pork Banh Mi

Name: Crispy Lemongrass Pork Banh Mi
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 500g pork shoulder; 3 stalks lemongrass stalks (finely chopped); 4 cloves garlic cloves (minced); 1 shallot (finely chopped); 3 tbsp fish sauce; 1 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp honey; 2 tbsp vegetable oil; 200g daikon radish (julienned); 150g carrot (julienned); 100ml rice vinegar; 100ml warm water; 2 tbsp sugar; 1 tsp salt; 4 small baguettes (Vietnamese or soft-crust); 4 tbsp mayonnaise; 2 tbsp sriracha (or to taste); 1 cucumber (sliced into ribbons); 1 cup cilantro leaves

Imagine biting into a baguette so crusty it shatters, yet so light it almost floats. Inside, layers of caramelized, lemony pork, pickled carrots and daikon that crunch with bright acidity, fresh cucumber ribbons, cool cilantro, and a slick of spicy mayo that ties it all together. This is the banh mi of my dreams—a Vietnamese street-food icon that balances sweet, salty, sour, and heat in every single bite. I'll walk you through making the pork extra crispy, the pickles perfectly tangy, and the assembly so easy you'll feel like a Saigon vendor. Whether it's lunch or a casual dinner, this sandwich brings the vibrant energy of Vietnam to your kitchen, and I promise you'll never look at a sandwich the same way again.

45 min(prep 30 + cook 15)

4 servings

550 kcal

Ingredients

pork shoulder500g
lemongrass stalks (finely chopped)3 stalks
garlic cloves (minced)4 cloves
shallot (finely chopped)1
fish sauce3 tbsp
soy sauce1 tbsp
brown sugar2 tbsp
honey1 tbsp
vegetable oil2 tbsp
daikon radish (julienned)200g
carrot (julienned)150g
rice vinegar100ml
warm water100ml
sugar2 tbsp
salt1 tsp
baguettes (Vietnamese or soft-crust)4 small
mayonnaise4 tbsp
sriracha (or to taste)2 tbsp
cucumber (sliced into ribbons)1
cilantro leaves1 cup

Nutrition

550 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Marinate pork: slice pork shoulder into thin, bite-sized pieces. In a bowl, combine lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, honey, and 1 tbsp oil. Add pork and mix well. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
2
Quick pickle: in a jar, mix rice vinegar, warm water, sugar, and salt until dissolved. Add julienned daikon and carrot. Let sit while preparing the rest (or cover and refrigerate for up to a week).
3
Cook pork: heat remaining 1 tbsp oil in a large skillet over high heat. Add pork in a single layer (cook in batches if needed). Sear until deeply caramelized and crispy at the edges, about 6-8 minutes, flipping once. Remove from heat.
4
Make spicy mayo: in a small bowl, stir together mayonnaise and sriracha. Adjust heat to your liking.
5
Assemble: halve baguettes lengthwise (not fully cut through). Toast lightly if desired. Spread spicy mayo generously on both sides. Stuff with pork, pickled vegetables (drain excess liquid), cucumber ribbons, and cilantro leaves. Press together lightly.
6
Serve immediately: the contrast of crusty bread, juicy pork, and crunchy pickles is best enjoyed right away.

#vietnamese #sandwich #pork #streetfood

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