Banh Mi Sandwich with Lemongrass Pork

Name: Banh Mi Sandwich with Lemongrass Pork
Prep time: 10 min
Cook time: 10 min
Total time: 4 h 20 min
Yield: 4 serving
Ingredients: 1½ lb 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; 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; ⅓ cup mayonnaise; Sriracha sauce, to taste; 4 Baguettes, cut nearly through lengthwise & lightly toasted; Thai chilies, sliced thinly; fresh cilantro leaves; Lime wedges

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 20 mins
Servings
4
Course
Main Course, Lunch
Cuisine
Asian

Banh Mi Sandwich with Lemongrass Pork

Kian Meyer

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Ingredients

Servings

Marinade:

1½ lb 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

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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 into the bag and seal, mixing well so the pork is evenly coated. Place on a plate in the refrigerator to marinate for at least 4 hours.
Make the pickled veggies while the pork is marinating by combining the sliced cucumber, carrots, and daikon in a bowl; add the seasoned rice vinegar and mix well. Cover and refrigerator for a few hours, stirring occasionally.
Make 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 prior to cooking it.
Cook the pork by heating a grill pan coated in cooking spray over medium-high heat. Add some of the pork slices and cook for 3-4 minutes, or until browned then flip over and continue cooking until pork is cooked through, about 2-3 minutes.
Place the cooked pork on a plate covered loosely by a tin foil tent. Cook the remaining pork.
Prepare the sandwich by lightly toasting a baguette in the preheated oven at 350 degrees, then slather with some sriracha mayonnaise, layer with pieces of pork, top with pickled veggies, sliced red chilies, and cilantro.