Grilled Lemongrass Pork Banh Mi Sandwiches. It's a Vietnamese recipe, a sandwich made with grilled pork, chicken or pate and commonly served by street vendors in Vietnam. Bánh Mì literally means "bread" in Vietnamese; it refers to the French baguette bread that is used to make this Vietnamese sandwich. But, since it's summer and sometimes it's just too hot to eat soup or a plateful of rice or a bowlful of noodles, we like to have banh mi or Vietnamese sandwich.
This recipe makes it easy to recreate a classic Vietnamese bánh mì at home. Pork butt is a cut of meat that usually requires a longer cooking time in order to make it tender, but by slicing it thinly, you cut the cooking time down to just a few minutes on a hot grill pan. We use French bread for our Banh Mi. You can have Grilled Lemongrass Pork Banh Mi Sandwiches using 28 ingredients and 7 steps. Here is how you cook it.
Ingredients of Grilled Lemongrass Pork Banh Mi Sandwiches
- It’s of Marinade:.
- You need 1/2 cup of minced lemongrass (sub 3 tbsp lemongrass paste).
- Prepare 1/2 cup of sugar.
- You need 2 1/2 tbsp of fish sauce.
- It’s 1 1/2 tbsp of ground black pepper.
- Prepare 1/4 cup of green onions minced.
- You need 5 of shallots, peeled and minced.
- It’s 1 tbsp of garlic olive oil (sub 3 minced garlic cloves).
- You need 2 tbsp of roasted sesame oil.
- It’s 2 tbsp of peanut oil/regular cooking oil.
- It’s 2 tbsp of sweet soy sauce.
- You need of Do Chua:.
- Prepare 1 cup of rice vinegar.
- You need 1/2 cup of white sugar.
- It’s 1/2 cup of water.
- It’s 1 tsp of salt.
- Prepare 3/4 cup of daikon cut into matchsticks.
- Prepare 3/4 cup of carrots cut into matchsticks.
- Prepare of Spread:.
- Prepare 1/2 cup of mayonnaise.
- It’s 2 tbsp of sriracha.
- It’s of Other Ingredients:.
- It’s 4 of Bakers of Paris mini baguettes.
- Prepare 1 1/2 lbs of boneless center-cut pork loin roast, sliced thin (1/8 to 1/4 inch) or sub pork butt.
- Prepare 1 of small cucumber.
- You need 1 bunch of cilantro.
- You need 1 of lime.
- Prepare 2 of jalapenos.
All sandwiches are served with pickled carrots/radishes, cucumber, cilantro, jalapenos and topped with Vietnamese mayo and soy sauce. Pork meatballs in a savory pork soup and serve with a french bread to dip. Grilled Lemongrass Pork Banh Mi Sandwiches Kevin LaMar. Vietnamese cooks love to grill thinly sliced pork; it's no wonder banh mi thit nuong is one of the ubiquitous options at Vietnamese delis.
Grilled Lemongrass Pork Banh Mi Sandwiches step by step
- At least 3 hours before cooking (preferably the night before), whisk together marinade ingredients in a shallow bowl. Add raw pork, cover and refrigerate for at least 2 hours to marinade..
- At least 2 hours before cooking, boil water, rice vinegar, sugar and salt in a saucepan about a minute, stirring until sugar dissolves completely. Let pickling liquid cool while chopping daikon and carrots into matchsticks. Pour cooled pickling liquid over daikon and carrots in a bowl so they stay submerged, cover, then refrigerate for an hour..
- Make sriracha mayo by whisking together in a bowl (can be done whenever).
- Cut cucumber into small matchstick length slices, but a bit wider, similar to sliced pickles in a jar, set aside. Take leafy cilantro bits off of the stems and set aside in a pile. Slice lime in quarters. Slice jalapenos after de-seeding/removing the membrane..
- Cook pork on grill over high heat ensuring black marks, it won't take long, maybe 3-4 minutes per piece. Slice meat into small strips. Meanwhile cut bread open and scoop out a good portion of the middle – this can be set aside to dip in the sriracha mayo on the side ;).
- Toast bread while meat is cooking, ensuring it is toasted on the inside where it was cut (spread it open so the heat hits the white part) Spread sriracha mayo on bread liberally, then add meat into the hollowed out part of the bread..
- Drain Do Chua, add to sandwich on top of the meat, along with cucumbers on the sides of the meat against the bread. Sprinkle cilantro and jalapenos on top, squirt with lime and enjoy!.
The flavor is often more sweet than savory and dryish in texture. When I make the sandwiches at home, I marinate rich-tasting pork shoulder with elemental southern Vietnamese flavors — lemongrass, garlic, shallot, and fish sauce, then cook it on skewers. Top with the cucumber and cilantro and serve. Crispy tofu is marinated in garlic, coriander root, and lemongrass, and stuffed into a Vietnamese-style sandwich with pickled carrots, daikon, cilantro, cucumber, and jalapeños. The trick is a low and slow cooking method and a double coating of the flavorful marinade.