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Banh Mi with Lemongrass Pork Recipe (Banh Mi Thit Noung)
Serves 4 | Prep Time: 30 Minutes | Cook Time: 10 Minutes
2 lbs boneless pork butt
(cut into 1/4-inch thick slices, 8-inch length by 2 1/2-inch width)
4-6 8-inch baguette rolls, sliced lengthwise in the center
1/2 bunch cilantro leaves
5 Jalapeno chilies, deseeded and thinly sliced
Pickled carrots and daikon (store-bought or homemade)
Lemongrass Pork Marinade:
1/2 cup minced lemongrass
1/2 cup sugar
3 tablespoons fish sauce
1 1/2 tablespoons ground black pepper
5 shallots, peeled and minced
3 cloves garlic, peeled and minced
2 tablespoons roasted sesame oil
2 tablespoons peanut oil/regular cooking oil
2 tablespoons sweet soy sauce
Lightly pound the pork slices with a mallet/back of the kitchen knife. In a bowl, mix all the Marinade ingredients well. Put in the pork slices and marinade for about 1-2 hours/overnight. Discard excess marinade before use.
Preheat grill until ready to use. Gently arrange marinated pork slices onto the grill. Grill until the pork is nicely charred on both sides and meat is thoroughly cooked. If use indoor broiler oven, broil for 5-7 minutes on each side or until the meat is completely cooked and nicely charred.
Remove lemongrass pork from grill and assemble the baguettes with mayonnaise spread, and then put the sliced Jalapeno chilies, a slice of grilled lemongrass pork, and finish off with a handful of pickled carrots and daikon and cilantro leaves. Serve a whole baguette or cut the baguette into half.
I used the store-bought picked carrots and daikon. To make it from scratch, check out Viet World Kitchen.