Lemongrass Pork Banh Mi (Print Version)
Marinated pork, pickled vegetables and chili mayo combine in this authentic Vietnamese sandwich favorite.
# Ingredients:
→ Meat Marinade
01 -
1 pkg. pork tenderloin, trimmed (2-2½ lbs total)
02 -
2 shallots, peeled and roughly chopped
03 -
¼ cup lemongrass (from white inner part of 3 stalks)
04 -
⅓ cup fish sauce
05 -
3 tablespoons oyster sauce
06 -
3 tablespoons lime juice
07 -
3 tablespoons pure maple syrup
08 -
2 tablespoons brown sugar
09 -
1 inch ginger, peeled (or 1 tsp ground)
10 -
5 cloves garlic, peeled (or 1 tsp powder)
11 -
1 tablespoon toasted sesame oil
12 -
1 tablespoon vegetable or canola oil
13 -
1 tablespoon Asian chili sauce (Sambal Oelek or Sriracha)
14 -
1 teaspoon ground coriander
15 -
1 teaspoon Chinese 5 spice
→ Pickled Vegetables
16 -
½ cup rice vinegar
17 -
½ cup water
18 -
2 tablespoons sugar
19 -
1 teaspoon salt
20 -
1 cup matchstick carrots (2-3 carrots)
21 -
1 cup daikon cut into matchsticks (radishes can substitute)
→ Chili Garlic Mayonnaise
22 -
¾ cup mayonnaise
23 -
1-3 teaspoons Asian chili sauce (Sambal Oelek or Sriracha)
→ Sandwich Assembly
24 -
6-8 soft French baguettes, about 20 cm each
25 -
Pâté (optional)
26 -
1 English cucumber, thinly sliced lengthwise
27 -
4-6 jalapeños, thinly sliced
28 -
1 cup fresh cilantro leaves, chopped
29 -
Maggi seasoning (optional)
# Steps:
01 -
Combine vinegar, water, sugar and salt in a microwave-safe container and heat until boiling (about 60 seconds). Whisk to dissolve the sugar and salt completely. Place carrots and daikon in a large jar or bowl, then pour the hot brine over them. Press vegetables down to submerge, repeating after 10 minutes. Allow mixture to cool for 30 minutes at room temperature before refrigerating.
02 -
Partially freeze pork tenderloin (1-2 hours) to facilitate slicing. Cut each tenderloin in half through the equator, then slice lengthwise into 6mm slices. Cover with plastic wrap and pound to about 3mm thickness. Blend all marinade ingredients until smooth in a high-powered blender. Combine pork and marinade in a sealed bag or shallow dish and refrigerate for 4-8 hours.
03 -
Remove marinated pork from refrigerator 30 minutes before cooking. Clean and preheat grill or grill pan to high heat. Open baguettes and grill the interior sides until toasted (1-2 minutes). For the pork, cook in batches for approximately 2 minutes per side until just cooked through. Do not overcook. Transfer cooked pork to a plate.
04 -
Whisk together mayonnaise and Asian chili sauce. Spread a thin layer on both top and bottom of each toasted baguette. Add pâté to the bottom half if desired. Layer with sliced pork, drained pickled vegetables, cucumber slices, jalapeño slices, and cilantro. Drizzle with Maggi seasoning if using. Serve immediately.
# Notes:
01 -
Lemongrass can be found at specialty grocers; remove tough outer layers and use only the tender inner core.
02 -
If lemongrass is unavailable, substitute with 1 tablespoon lemongrass paste.
03 -
Chinese five-spice adds authentic flavor, especially important if not using pâté.
04 -
Daikon has a milder flavor than regular radishes but either works well.
05 -
For DIY Maggi sauce: mix 2 tablespoons soy sauce, 2 tablespoons fish sauce, 2 teaspoons Worcestershire sauce, and ½ teaspoon sugar.
06 -
For chicken banh mi: marinate whole chicken breasts or thighs, grill completely, rest 10 minutes, then slice thinly.
07 -
For vegetarian option: substitute marinated tofu strips, grilled tempeh, or mushrooms for the pork.