Lemongrass Grilled Pork Banh Mi
A classic Vietnamese sandwich featuring savory marinated pork, pickled vegetables, and fresh herbs on a crispy baguette.
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Ingredients
- 1 1/2 lbs Pork shoulder, thinly sliced
- 3 tablespoons Minced lemongrass
- 2 tablespoons Fish sauce
- 2 tablespoons Honey
- 3 cloves Garlic, minced
- 4 pieces Vietnamese baguettes
- 1 cup Pickled daikon and carrots (Do Chua)
- 1/2 cup Fresh cilantro sprigs
- 1 whole Sliced jalapeños(optional)
- 4 tablespoons Mayonnaise
- 1 half Cucumber, sliced into spears
- 1 teaspoon Soy sauce
Instructions
- 1
In a large bowl, whisk together lemongrass, fish sauce, honey, garlic, and soy sauce to create the marinade.
- 2
Add the sliced pork to the marinade, ensuring every piece is coated; let it sit for at least 30 minutes or overnight for best flavor.
- 3
Preheat a grill or cast-iron skillet over medium-high heat with a small amount of oil.
- 4
Grill the pork slices in batches for 2-3 minutes per side until charred and fully cooked through.
- 5
Slice the baguettes lengthwise and lightly toast them until the crust is crispy and the inside is warm.
- 6
Spread a generous layer of mayonnaise on the inside of each baguette.
- 7
Layer the grilled pork, cucumber spears, pickled daikon and carrots, and jalapeños into the bread.
- 8
Garnish with fresh cilantro sprigs and serve immediately while the pork is hot.
Nutrition per Serving
580
Calories
34g
Protein
62g
Carbs
22g
Fat
4g
Fiber
14g
Sugar
1150mg
Sodium
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