Go Back
Lemongrass Pork Banh Mi on a plate
Andre Lewis

Lemongrass Pork Banh Mi

Print Recipe Pin Recipe
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 carrot and daikon with rice vinegar, granulated sugar, and 1/2 teaspoon salt. Let stand 30 minutes.
  2. Mix pork with lemongrass, fish sauce, brown sugar, oil, and remaining salt. Let stand 15 minutes.
  3. Heat a wide skillet over medium-high heat. Cook pork in 2 batches, 2 to 3 minutes per side, until browned and 145°F.
  4. Rest pork 3 minutes while splitting baguettes, keeping hinges intact.
  5. Spread baguettes with mayonnaise. Add pork, drained carrot-daikon pickle, cucumber, cilantro, and jalapeño.
  6. Close lightly to keep crust intact; serve before bread softens.