Lemongrass Pork Banh Mi

By • September 6, 2014 1 Comments

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Author Notes: Introducing my all-time favorite sandwich – Lemongrass Pork Banh Mi. I could eat these babies morning, noon, and night! I was visiting our local banh mi shop for lunch like I had a serious addiction. The place is a hole in the wall (always the best places), barely enough room to walk-in to order, always a line out the door rain or shine, and all they serve is banh mi. I love the place – but I wanted to make my own, that way no one (except for maybe my husband) would know the extent of my addiction. Kathleen | Hapa Nom Nom

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Serves 4

Do Chua (Pickled Carrots & Daikon)

  • 1 1/4 cups rice vinegar (white vinegar works well too)
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 large daikon, julienned
  • 2 medium carrots, julienned

Lemongrass Pork

  • 1 1/2 pounds thin pork loin steaks, excess fat trimmed
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 3 tablespoons low sodium soy sauce
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 lemongrass bulb, thinly sliced
  • 2 tablespoons grated daikon
  • canola oil for cooking
  • 4 mini French baguettes
  • 4 jalapeños, sliced into strips
  • 1/2 cup mayonaise
  • 4 tablespoons sriracha
  • fresh cilantro
  1. Prepare the Do Chua: In a sterile jar, combine the rice vinegar, salt, sugar, and stir well. Add the carrots and daikon. Refrigerate until needed. (Ideally, you want to let the Do Chua marinate for 3 days. However, I have let it sit overnight and it's still pretty good. The Do Chua will keep for approximately 3 weeks).
  2. Pound the pork loin steaks to 1/8 inch thickness, slice in half to make more manageable pieces, and set aside. To make the marinade – add the sugar, fish sauce, soy sauce, garlic, ginger, lemongrass, and daikon to a mixing bowl. Stir to combine. Transfer the marinade to a zip-top back and add the pork. Seal the bag and turn to coat. Refrigerate and allow to marinate for at least 30 minutes.
  3. Combine the mayo and sriracha in a small bowl. Refrigerate until needed.
  4. Heat a grill pan or other heavy-bottomed skillet over high heat – let the pan get ‘screaming’ hot. Working in batches, add the pork. Cook for 1-2 minutes per side, or until cooked through.
  5. Slice the baguette lengthwise (lightly toast them if they need a little crisping up). Generously slather the sriracha mayo on the inside. Add the pork and as much of the Do Chua, jalapeños, and cilantro as you like. Cut in half and enjoy!

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