Lemongrass pork banh mi with pickles, chili sauce and cilantro. Since the first time I ate the Banh Mi, I have been hooked, love this Vietnamese food truck sandwich.
4 Servings | Preparation: 30 minutes + 2 hours marinating | Cooking time: 10 minutes
2 soft baguettes
1/2 bunch coriander
5 Jalapeno, remove seeds and thinly sliced
600 g pork butt
10 cm diakon, finely shredded
1 carrot, finely shredded
1-2 tablespoons sugar
1 tablespoon minced garlic
2 tablespoons minced shallot or onion
1 stalk lemongrass, finely chopped (3 tablespoons)
1 teaspoon black pepper
2 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
2 tablespoons toasted sesame oil
2 tablespoons oil
500 ml vinegar
100 ml sugar
100 ml water
Slice the pork butt very thinly, it is possible to freeze the meat for a short time to help slice it thinly. Beat the pork slices lightly with a mallet or the back of the kitchen knife
Mix all the marinade ingredients well, put in the pork slices and let rest for about 1-2 hours or overnight. Strain the excess marinade before using it.
Mix vinegar and sugar in a saucepan, stirring over low heat. Remove the saucepan and add the water. When the it’s cold, add the carrot and daikon and let rest for at least 30 minutes.
Preheat the grill and add pork slices on the grill and let grill until it is nicely grilled on both sides and cooked through. If oven is used, place tray or dish in the middle of the oven, 200 Celsius or 390 Fahrenheit for 5-7 minutes, then turn upp the heat and broil for 2-3 minutes.
Start by spread mayonnaise on your baguettes, add cucumber, sliced jalapenos, grilled pork butt, pickled carrots, daikon and top it with cilantro. Sriracha for those who want it a bit more spicy. Serve a whole baguette or cut it in half.