Vietnamese Lemongrass Pork Banh Mi Bowls

Ingredients

• 300 g pork shoulder (boneless), thinly sliced
• 2 tbsp lemongrass (fresh, finely minced)
• 2 cloves garlic, minced
• 1.5 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tbsp neutral oil (for grilling)
• 1 medium carrots, julienned
• 200 g daikon radish, julienned
• 3 tbsp rice vinegar
• 1.5 tbsp white sugar
• 0.5 tsp kosher salt
• 2 tbsp pâté (or pork spread), room temperature
• 1 tbsp mayonnaise
• 120 g baguette, cut into small cubes
• 0.25 cup cilantro, chopped
• 0.25 cup mint leaves, chopped
• 0.5 medium cucumber, thinly sliced
• 1 tsp sriracha or chili sauce (optional)(optional)

Instructions

1. 1

   Prep (30 minutes total): In a bowl, mix lemongrass, garlic, fish sauce, soy sauce, brown sugar, lime juice, and oil. Add pork and toss to coat. Cover and let marinate while you prep the vegetables and baguette.

2. 2

   Make quick pickles: Toss carrots and daikon with salt, then stir in rice vinegar and white sugar. Let sit 10–15 minutes, tossing once, until slightly softened and tangy.

3. 3

   Crisp the baguette crumble (during cook time): Heat a dry skillet over medium-high. Toast baguette cubes, stirring, until golden and crisp, 5–7 minutes. Set aside.

4. 4

   Grill/pan-sear the pork (20 minutes total cook time): Heat a grill pan or skillet over high. Cook pork in a single layer, 2–3 minutes per side (work in batches if needed) until cooked through and caramelized. Rest 2 minutes, then slice if needed.

5. 5

   Assemble bowls: Stir pâté with mayonnaise (and chili sauce if using). Spread a spoonful in each bowl. Top with cucumber, pickled carrots/daikon, grilled pork, and finish with cilantro and mint. Sprinkle baguette crumble on top and serve immediately.