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.

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. Pork tenderloin marinated & grilled to perfection is the star of this authentic Vietnamese Pork Banh Mi Sandwich. You can cook Grilled Lemongrass Pork Banh Mi Sandwiches using 28 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Grilled Lemongrass Pork Banh Mi Sandwiches

Prepare of Marinade:.
You need 1/2 cup of minced lemongrass (sub 3 tbsp lemongrass paste).
You need 1/2 cup of sugar.
You need 2 1/2 tbsp of fish sauce.
Prepare 1 1/2 tbsp of ground black pepper.
Prepare 1/4 cup of green onions minced.
You need 5 of shallots, peeled and minced.
You need 1 tbsp of garlic olive oil (sub 3 minced garlic cloves).
You need 2 tbsp of roasted sesame oil.
You need 2 tbsp of peanut oil/regular cooking oil.
You need 2 tbsp of sweet soy sauce.
Prepare of Do Chua:.
Prepare 1 cup of rice vinegar.
It's 1/2 cup of white sugar.
It's 1/2 cup of water.
It's 1 tsp of salt.
It's 3/4 cup of daikon cut into matchsticks.
You need 3/4 cup of carrots cut into matchsticks.
It's of Spread:.
You need 1/2 cup of mayonnaise.
You need 2 tbsp of sriracha.
You need of Other Ingredients:.
You need 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.
Prepare 1 of small cucumber.
Prepare 1 bunch of cilantro.
You need 1 of lime.
It's 2 of jalapenos.

The grilled pork is topped with crunchy quick pickled veggies, cilantro, and spicy or sweet mayo served on crunchy French bread. Coming back full circle in our original post on how to make your own banh mi sandwiches, we present our favorite type of banh mi, banh mi thit nuong (Vietnamese Sandwich with Grilled Pork with Lemongrass). Using the homemade pork liver pate, homemade mayonnaise, pickled carrots/daikon and the usual condiments of cucumbers, cilantro, and chili-this makes for the perfect sandwich. 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. 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. In a glass jar, combine chopped lemongrass, shallot, garlic, Thai chili🌶, fish sauce, sugar, vegetable oil and black pepper and close the lid to shake it. Pour half of the marinade on a baking dish and place pork loin and pour rest of the marinade, move around the coat it evenly.