Guide to Make Grilled Lemongrass Pork Banh Mi Sandwiches

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, grilled lemongrass pork banh mi sandwiches. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Grilled Lemongrass Pork Banh Mi Sandwiches is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Grilled Lemongrass Pork Banh Mi Sandwiches is something which I’ve loved my entire life.

Easiest Way to Make Grilled Lemongrass Pork Banh Mi Sandwiches

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook grilled lemongrass pork banh mi sandwiches using 28 ingredients and 7 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Grilled Lemongrass Pork Banh Mi Sandwiches:

1. Prepare Marinade:
2. Prepare 1/2 cup minced lemongrass (sub 3 tbsp lemongrass paste)
3. Prepare 1/2 cup sugar
4. Take 2 1/2 tbsp fish sauce
5. Take 1 1/2 tbsp ground black pepper
6. Take 1/4 cup green onions minced
7. Make ready 5 shallots, peeled and minced
8. Get 1 tbsp garlic olive oil (sub 3 minced garlic cloves)
9. Make ready 2 tbsp roasted sesame oil
10. Make ready 2 tbsp peanut oil/regular cooking oil
11. Prepare 2 tbsp sweet soy sauce
12. Take Do Chua:
13. Make ready 1 cup rice vinegar
14. Take 1/2 cup white sugar
15. Prepare 1/2 cup water
16. Make ready 1 tsp salt
17. Take 3/4 cup daikon cut into matchsticks
18. Prepare 3/4 cup carrots cut into matchsticks
19. Get Spread:
20. Prepare 1/2 cup mayonnaise
21. Make ready 2 tbsp sriracha
22. Prepare Other Ingredients:
23. Get 4 Bakers of Paris mini baguettes
24. Prepare 1 1/2 lbs boneless center-cut pork loin roast, sliced thin (1/8 to 1/4 inch) or sub pork butt
25. Get 1 small cucumber
26. Get 1 bunch cilantro
27. Get 1 lime
28. Take 2 jalapenos

Instructions

Instructions to make Grilled Lemongrass Pork Banh Mi Sandwiches:

1. 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.
2. 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.
3. Make sriracha mayo by whisking together in a bowl (can be done whenever)
4. 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.
5. 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 ;)
6. 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.
7. 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!

As simple as that Recipe of Grilled Lemongrass Pork Banh Mi Sandwiches

So that’s going to wrap it up with this exceptional food grilled lemongrass pork banh mi sandwiches recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

Print this page