Lemongrass Pork Banh Mi

Name: Lemongrass Pork Banh Mi
Yield: Serves 8
Ingredients: 2 tablespoons fish sauce (preferably Phu Quoc brand); 1/4 cup low-sodium soy sauce; 4 cloves garlic, minced; 2 stalks lemongrass, finely chopped; 1/4 cup canola oil; 1 tablespoon freshly ground black pepper; Juice of 1/2 lime; 1 pound pork butt, cut into 1/4-inch-thick slices as long as the butt is wide; 2 cups water; 2 cups cider vinegar; 1/4 cup sugar; 1/2 pound carrots, julienned using a mandoline; 1/2 pound daikon, julienned using a mandoline; 8 banh mi rolls or mini baguettes; 1/4 cup Kewpie mayonnaise or regular mayonnaise; Handful fresh cilantro leaves; 24 sliced rounds English (hothouse) cucumber; 2 jalapeños, stemmed and sliced crosswise

December 14, 2011

Recipe information

Yield
Serves 8

Ingredients

2 tablespoons fish sauce (preferably Phu Quoc brand)

1/4 cup low-sodium soy sauce

4 cloves garlic, minced

2 stalks lemongrass, finely chopped

1/4 cup canola oil

1 tablespoon freshly ground black pepper

Juice of 1/2 lime

1 pound pork butt, cut into 1/4-inch-thick slices as long as the butt is wide

2 cups water

2 cups cider vinegar

1/4 cup sugar

1/2 pound carrots, julienned using a mandoline

1/2 pound daikon, julienned using a mandoline

8 banh mi rolls or mini baguettes

1/4 cup Kewpie mayonnaise or regular mayonnaise

Handful fresh cilantro leaves

24 sliced rounds English (hothouse) cucumber

2 jalapeños, stemmed and sliced crosswise

Preparation

Step 1
Combine the fish sauce, soy sauce, garlic, lemongrass, canola oil, pepper, and lime juice in a bowl and whisk to blend. Pour the marinade over the pork butt slices in a large resealable bag and seal, or combine the pork and marinade in a nonreactive baking dish and cover with plastic wrap. Refrigerate overnight.
Step 2
Combine the water and vinegar in a large mixing bowl and pour in the sugar, whisking to dissolve. Add the carrots and daikon, then cover and refrigerate overnight.
Step 3
Prepare a grill for direct cooking over medium-high heat. Grill the pork until it is just pink in the center, with an internal temperature of 160°F. Remove from the grill and cut each of the slices again into small bite-size pieces.
Step 4
Toss the rolls on the grill for just a minute to toast and then slather each with about 1 1/2 teaspoons of the mayo. Add a portion of the grilled pork, a few cilantro leaves, a portion of cucumber and jalapeño slices, and some of the pickled carrot and daikon mixture. Serve.

Food Trucks

TagsSandwich Vietnamese Southeast Asian Asian Lemongrass Herbs & Spices Pork Meat Carrot Root Vegetable Vegetable Daikon Cucumber Jalapeño Chile Cilantro Main Lunch Dinner Nut Free Grilling Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes