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Banh Mi Sandwich with Lemongrass Pork
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Banh Mi Sandwich with Lemongrass Pork

Course Lunch, Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time: 4 hours
Total Time 4 hours 20 minutes
Servings 4
Author Pam - For the Love of Cooking

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.