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Lemongrass Pork Banh Mi
Andre Lewis

Lemongrass Pork Banh Mi

The best banh mi balance crisp baguette, savory pork, sharp pickles and cool cucumber in every bite. Lemongrass and fish sauce season the meat; they don't turn the sandwich sweet. Give the carrot and daikon half an hour in vinegar so they bend instead of spilling out.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 light-crusted 7-inch baguettes
  • 1 lb boneless pork loin cut into 1/4-inch slices
  • 2 tbsp minced lemongrass
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp vegetable oil
  • 1 cup julienned carrot
  • 1 cup julienned daikon radish
  • 1/2 cup rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt divided
  • 1/3 cup mayonnaise
  • 1 small cucumber cut into thin spears
  • 1/2 cup cilantro leaves
  • 1 jalapeño thinly sliced

Method
 

  1. Toss the carrot and daikon with the rice vinegar, granulated sugar and 1/2 teaspoon salt, then let the pickles stand for 30 minutes.
  2. Mix the pork with the lemongrass, fish sauce, brown sugar, oil and remaining salt and let it stand for 15 minutes.
  3. Heat a wide skillet over medium-high heat and cook the pork in 2 batches for 2 to 3 minutes per side until browned and it reaches 145°F.
  4. Rest the pork for 3 minutes while you split the baguettes without cutting through the hinge.
  5. Spread the baguettes with mayonnaise, then add pork, drained carrot-daikon pickle, cucumber spears, cilantro and jalapeño.
  6. Close each banh mi lightly so the crust stays intact and serve before the bread softens.