Vietnamese Lemongrass Pork Banh Mi Bowls (No Mayo)

Ingredients

• 300 g pork shoulder (boneless), thinly sliced
• 2 tbsp lemongrass (fresh, finely minced)
• 3 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tbsp soy sauce (or tamari)
• 1 tbsp neutral oil (for grilling)
• 1/4 cup rice vinegar
• 2 tbsp water
• 1 medium carrot (julienned)
• 150 g daikon radish (julienned)
• 1/2 tsp kosher salt
• 1 medium cucumber (thinly sliced)
• 1 tbsp pickled jalapeño or sliced chili (optional)(optional)
• 1/4 cup fresh cilantro (chopped)
• 1/4 cup fresh mint (chopped)
• 2 stalks green onions (thinly sliced)
• 2 cups cooked jasmine rice
• 1 small baguette (or baguette-style toast), toasted and torn
• 0 mayonnaise substitute: none (no mayo)(optional)
• 1 tbsp sauce: fish sauce
• 1 tbsp sauce: lime juice
• 1 tsp sauce: rice vinegar
• 1 tsp sauce: brown sugar
• 2 tbsp sauce: water
• 1/4 tsp sauce: chili flakes (optional)(optional)

Instructions

1. 1

   Prep (25 minutes): In a bowl, mix lemongrass, garlic, ginger, fish sauce, soy sauce, lime juice, and brown sugar. Add pork and toss to coat. Let sit while you prep vegetables (up to 10 minutes).

2. 2

   Pickle vegetables (about 10 minutes of active time, plus brief rest): In a bowl, combine rice vinegar, water, and salt. Add carrot and daikon; toss and let stand while you heat the grill/pan.

3. 3

   Cook pork (20 minutes total cook time): Heat a grill pan or skillet over medium-high with oil. Grill pork in batches, 3–5 minutes per side (or until cooked through and lightly charred). Transfer to a plate and rest 3 minutes, then slice.

4. 4

   Build bowls: Divide rice between bowls. Top with cucumber, pickled carrot/daikon, and herbs (cilantro, mint, green onions). Add toasted baguette pieces for crunch.

5. 5

   Finish: Whisk sauce ingredients (fish sauce, lime juice, rice vinegar, brown sugar, water; add chili flakes if using). Drizzle sauce over pork and bowls, then serve immediately.