Banh Mi Sandwich with Lemongrass Pork
Servings 4
Equipment
- Grill Pan or Grill
Ingredients
Marinade:
- 1½ lbs. 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 in the bag and seal. Mix well to coat the pork. Place on a plate in the refrigerator to marinate for at least 4 hours.
- Meanwhile, prepare the pickled veggies 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.
- Prepare 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 over medium-high heat. Coat it with cooking spray.
- Add a few pork slices and cook for 3-4 minutes, or until browned. Flip and cook for about 2-3 minutes, until cooked through.
- 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. Slather with sriracha mayonnaise, layer with a few slices of pork, top with pickled veggies, sliced red chilies, and cilantro.