Lemongrass Pork Banh Mi
Recipe type: Entree
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 4
Grilled Lemongrass Pork with Pickled Veggies, Cilantro, and Sriracha Mayo on a French Baguette make this…your new favorite sandwich!
  • 1½ pounds thin pork loin steak, excess fat trimmed
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 3 tablespoons low sodium soy sauce
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 lemongrass bulb, thinly sliced
  • 2 tablespoons grated daikon
  • canola oil for cooking
  • 4 mini French baguettes (not too thick/bready). If you can find Vietnamese -style baguette, use that
  • do chua
  • 4 jalapeños, sliced into rings
  • ½ cup mayo
  • 1 tablespoon Sriracha
  • fresh cilantro
  1. Pound the pork loin steaks to ⅛ inch thickness. To make the marinade – add the sugar, fish sauce, soy sauce, garlic, ginger, lemongrass, and daikon to a mixing bowl. Stir to combine. Transfer the marinade to a zip-top back and add the pork. Seal the bag and turn to coat. Refrigerate and allow to marinate for at least 30 minutes.
  2. Combine the mayo and Sriracha in a small bowl. Refrigerate until needed.
  3. Heat a grill pan or other heavy-bottomed skillet over high heat – let the pan get ‘screaming’ hot. Working in batches, shake off the excess marinade from the pork and cook for 1-2 minutes per side, or until cooked through.
  4. Slice the baguette lengthwise (lightly toast them if they need a little crisping up). Generously slather the Sriracha mayo on the inside. Add the pork and as much of the do chua, jalapeños, and cilantro as you like. Cut in half and enjoy!
Nutrition Information
Serving size: 4
Recipe by at http://hapanom.com/lemongrass-pork-banh-mi/