Grilled Lemongrass Pork Banh Mi Sandwiches. How to Make Pork Banh Mi? First, you marinate the pork with lemongrass and other seasonings. Fire up the grill to grill the pork.
Pork tenderloin marinated & grilled to perfection is the star of this authentic Vietnamese Pork Banh Mi Sandwich. The grilled pork is topped with crunchy quick pickled veggies, cilantro, and spicy or sweet mayo served on crunchy French bread. 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. 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
- Prepare of Marinade:.
- It’s 1/2 cup of minced lemongrass (sub 3 tbsp lemongrass paste).
- Prepare 1/2 cup of sugar.
- Prepare 2 1/2 tbsp of fish sauce.
- It’s 1 1/2 tbsp of ground black pepper.
- You need 1/4 cup of green onions minced.
- It’s 5 of shallots, peeled and minced.
- You need 1 tbsp of garlic olive oil (sub 3 minced garlic cloves).
- Prepare 2 tbsp of roasted sesame oil.
- Prepare 2 tbsp of peanut oil/regular cooking oil.
- You need 2 tbsp of sweet soy sauce.
- It’s of Do Chua:.
- Prepare 1 cup of rice vinegar.
- You need 1/2 cup of white sugar.
- You need 1/2 cup of water.
- It’s 1 tsp of salt.
- You need 3/4 cup of daikon cut into matchsticks.
- You need 3/4 cup of carrots cut into matchsticks.
- You need of Spread:.
- You need 1/2 cup of mayonnaise.
- Prepare 2 tbsp of sriracha.
- Prepare of Other Ingredients:.
- Prepare 4 of Bakers of Paris mini baguettes.
- You need 1 1/2 lbs of boneless center-cut pork loin roast, sliced thin (1/8 to 1/4 inch) or sub pork butt.
- You need 1 of small cucumber.
- It’s 1 bunch of cilantro.
- You need 1 of lime.
- It’s 2 of jalapenos.
It's an easy breezy path toward banh mi heaven. The trick is a low and slow cooking method and a double coating of the flavorful marinade. Delicious banh mi may seem a little intimidating to prepare at home, but this succulent recipe for banh mi with lemongrass pork is juicy and flavorful, and couldn't be easier! Banh Mi, a Delicious Vietnamese Sandwich with a French Influence.
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!.
Here in Los Angeles and nearby cities we have a rich and amazing tapestry of cultures. Grilled lemongrass chicken All sandwiches are served with liver pate, homemade mayonnaise, pickled vegetables, cucumber, cilantro, onions and jalapeno peppers; seasoned with soy sauce and salt and pepper. 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. Check out my Banh Mi Recipe!