Quick Lemongrass Pork Banh Mi
A classic Vietnamese sandwich featuring tender, marinated lemongrass pork, crisp pickled vegetables, fresh herbs, and a creamy spread, all nestled in a crusty baguette.
Ingredients
- Fish Sauce10 ml
- Garlic1 clove
- Carrot30 g
- Cucumber30 g
- Lemongrass Paste5 g
- White Vinegar15 ml
- Cooking Oil5 ml
- Pork Loin150 g
- Baguette100 g
- Soy Sauce5 ml
- Sugar3 g
- Cilantro5 g
- Mayonnaise15 g
- Sriracha5 g
Instructions
- 1Step 1
Thinly slice the pork loin against the grain. In a bowl, marinate the pork with lemongrass paste, 5 ml fish sauce, 3 ml soy sauce, 2g sugar, and minced garlic. Let sit while preparing other ingredients (2-3 minutes).
- 2Step 2
Julienne the carrot and thinly slice the cucumber. In a small bowl, combine the julienned carrot and sliced cucumber with white vinegar, 5 ml fish sauce, and 1g sugar to quick-pickle.
- 3Step 3
Heat cooking oil in a pan over medium-high heat. Add marinated pork and cook for 4-5 minutes, stirring frequently, until cooked through and slightly caramelized.
- 4Step 4
Slice the baguette lengthwise, leaving one side attached. Spread mayonnaise on one side and sriracha on the other (optional).
- 5Step 5
Fill the baguette with the cooked lemongrass pork, pickled vegetables, and fresh cilantro.
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