Vietnamese Lemongrass Pork Banh Mi
Imagine the bustling streets of Saigon, where the aroma of sizzling lemongrass pork fills the air. This banh mi captures that essence: a crispy baguette, slathered with rich pâté and creamy mayo, piled high with caramelized pork, pickled carrots and daikon, fresh cucumber, cilantro, and a kick of jalapeño. Each bite delivers a symphony of textures and flavors—crunchy, savory, sweet, tangy, and spicy. It's the ultimate Vietnamese street food, and you can recreate it in your own kitchen. Perfect for a satisfying lunch or a fun dinner, this sandwich is a crowd-pleaser that transports you straight to Vietnam.
Ingredients
- pork shoulder500g
- lemongrass stalks2
- garlic cloves3
- shallot1
- fish sauce2 tbsp
- soy sauce1 tbsp
- brown sugar1 tbsp
- vegetable oil1 tbsp
- baguettes4
- pâté4 tbsp
- mayonnaise4 tbsp
- pickled carrots and daikon200g
- cucumber1
- cilantro1 bunch
- jalapeño1
Directions
- 1
Marinate the pork: In a bowl, combine thinly sliced pork with minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, and vegetable oil. Mix well and let sit for at least 15 minutes.
- 2
Pickle the vegetables: In a small bowl, mix julienned carrots and daikon with rice vinegar, sugar, and salt. Let sit while you cook the pork.
- 3
Cook the pork: Heat a skillet over medium-high heat. Add the pork in a single layer and cook until caramelized and cooked through, about 5-7 minutes. Set aside.
- 4
Prepare the baguettes: Slice baguettes lengthwise and toast lightly. Spread pâté on one side and mayonnaise on the other.
- 5
Assemble: Layer the pork, pickled vegetables, cucumber slices, cilantro, and jalapeño slices into each baguette. Serve immediately.
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