Banh Mi Sandwich with Lemongrass Pork
I decided to make this easy banh mi sandwich with lemongrass pork recipe. I marinated the pork for a few hours before grilling it, then served it on a lightly toasted mini-baguette with sriracha mayonnaise and pickled carrots, cucumbers, and daikon, topped with chilies and fresh cilantro. What a great combination of flavors, textures, and colors in this tasty banh mi sandwich! We all, kids included, thought these sandwiches were delicious and paired well with an Asian kale salad.
Banh Mi Sandwich with Lemongrass Pork
Marinade:
- 1½ lb pork shoulder, cut into thin strips, excess fat removed
- 2 tbsp lemongrass paste (or finely chopped inner lemongrass)
- 2 tbsp brown sugar
- Juice from 1 lime
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp vegetable oil
- 1 tbsp shallot, finely chopped
- 2 large cloves of garlic, minced
- ½ red Thai chili, sliced thinly
Pickled Veggies:
- 1 English cucumber, sliced very thinly (I used my mandolin slicer)
- 1 cup carrots, shredded
- ½ cup daikon radish, julienned
- ¼ cup seasoned rice wine vinegar
Sriracha Mayonnaise:
- ⅓ cup mayonnaise
- sriracha sauce, to taste
Other Ingredients:
- 4 Baguettes, cut nearly through lengthwise & lightly toasted
- Thai chilies, sliced thinly
- Fresh cilantro leaves
- Lime wedges
How to Make a Banh Mi Sandwich with Lemongrass Pork
Slice the pork shoulder into thin strips, removing excess fat.
Make the marinade by combining the lemongrass, lime juice, brown sugar, fish sauce, soy sauce, sesame oil, vegetable oil, shallot, minced garlic, and red chilies in a large zip-lock bag. Place the pork slices into the bag and seal, mixing well so the pork is evenly coated. Place on a plate in the refrigerator to marinate for at least 4 hours.
Make the pickled veggies while the pork is marinating by combining the sliced cucumber, carrots, and daikon in a bowl; add the seasoned rice vinegar and mix well. Cover and refrigerate for a few hours, stirring occasionally.
Make the sriracha mayonnaise by combining the mayonnaise with sriracha to taste; mix well. Cover and refrigerate until needed.
Remove the pork from the refrigerator 30 minutes before cooking it.
Cook the pork by heating a grill pan coated in cooking spray over medium-high heat. Add some of the pork slices and cook for 3-4 minutes, or until browned, then flip over and continue cooking until pork is cooked through, about 2-3 minutes.
Place the cooked pork on a plate covered loosely with a foil tent. Cook the remaining pork.
Prepare the sandwich by lightly toasting a baguette in the preheated oven at 350 degrees, then slather with some sriracha mayonnaise, layer with pieces of pork, top with pickled veggies, sliced red chilies, and cilantro.
Serve and enjoy!
Equipment
- Grill Pan or Grill
Ingredients
Marinade:
- 1½ lb pork shoulder, cut into thin strips, excess fat removed
- 2 tbsp lemongrass paste (or finely chopped inner lemongrass)
- 2 tbsp brown sugar
- Juice from 1 lime
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp vegetable oil
- 1 tbsp shallot, finely chopped
- 2 large cloves of garlic, minced
- ½ red Thai chili, sliced thinly
Pickled Veggies:
- 1 English cucumber, sliced very thinly (I used my mandolin slicer)
- 1 cup carrots, shredded
- ½ cup daikon radish, julienned
- ¼ cup seasoned rice wine vinegar
Sriracha Mayonnaise:
- ⅓ cup mayonnaise
- sriracha sauce, to taste
Other Ingredients:
- 4 Baguettes, cut nearly through lengthwise & lightly toasted
- Thai chilies, sliced thinly
- Fresh cilantro leaves
- Lime wedges
Instructions
- Slice the pork shoulder into thin strips, removing excess fat.
- Make the marinade by combining the lemongrass, lime juice, brown sugar, fish sauce, soy sauce, sesame oil, vegetable oil, shallot, minced garlic, and red chilies in a large zip-lock bag.
- Place the pork slices into the bag and seal, mixing well so the pork is evenly coated. Place on a plate in the refrigerator to marinate for at least 4 hours.
- Make the pickled veggies while the pork is marinating by combining the sliced cucumber, carrots, and daikon in a bowl; add the seasoned rice vinegar and mix well. Cover and refrigerate for a few hours, stirring occasionally.
- Make the sriracha mayonnaise by combining the mayonnaise with sriracha to taste; mix well. Cover and refrigerate until needed.
- Remove the pork from the refrigerator 30 minutes before cooking it.
- Cook the pork by heating a grill pan coated in cooking spray over medium-high heat. Add some of the pork slices and cook for 3-4 minutes, or until browned, then flip over and continue cooking until pork is cooked through, about 2-3 minutes.
- Place the cooked pork on a plate covered loosely with a foil tent. Cook the remaining pork.
- Prepare the sandwich by lightly toasting a baguette in the preheated oven at 350 degrees, then slather with some sriracha mayonnaise, layer with pieces of pork, top with pickled veggies, sliced red chilies, and cilantro.
