Lemongrass Pork Bánh Mì
Build a crisp Vietnamese-style baguette sandwich with savory lemongrass pork, quick-pickled daikon and carrot, cucumber and cilantro. The vegetables pickle while the pork marinates, so the components come together without a long wait.
Estimated total: 1 hour 10 minutes
Prep: 25 minutes · Cook: 15 minutes
Additional time / overlap: 30 minutes refrigerated marinating; pickling overlaps
PREP
25 minutes (estimated)
DISH TYPE
Sandwich
SERVES
4 sandwiches
CUISINE
Vietnamese
DIFFICULTY
Easy
Build a crisp Vietnamese-style baguette sandwich with savory lemongrass pork, quick-pickled daikon and carrot, cucumber and cilantro. The vegetables pickle while the pork marinates, so the components come together without a long wait.
Estimated total: 1 hour 10 minutes
Prep: 25 minutes · Cook: 15 minutes
Additional time / overlap: 30 minutes refrigerated marinating; pickling overlaps
PREP
25 minutes (estimated)
DISH TYPE
Sandwich
SERVES
4 sandwiches
CUISINE
Vietnamese
DIFFICULTY
Easy
PRODUCT INGREDIENTS
Lemongrass pork
- 1 lb (450 g) boneless pork loin, cut into ½-inch-thick cutlets
- 3 tablespoons very finely minced tender lemongrass centers
- 3 garlic cloves, minced
- 1 small shallot, finely minced
- 1½ tablespoons fish sauce
- 1 tablespoon light brown sugar
- ¼ teaspoon ground black pepper
- 1 tablespoon neutral oil, divided
Quick pickles
- 1 cup (120 g) julienned daikon
- 1 cup (110 g) julienned carrot
- ½ cup (120 ml) unseasoned rice vinegar
- ½ cup (120 ml) warm water
- 2 tablespoons granulated sugar
- ½ teaspoon fine salt
Sandwiches
- 4 light, crisp baguette rolls, about 7 inches long
- ¼ cup commercial mayonnaise
- ½ English cucumber, thinly sliced lengthwise
- ½ cup loosely packed cilantro sprigs
- 1 jalapeño, thinly sliced, optional
DIRECTIONS
Timing
Serves: 4 sandwiches. Estimated prep: 25 minutes. Estimated cook: 15 minutes. Additional time: 30 minutes refrigerated marinating; pickling overlaps. Estimated total: 1 hour 10 minutes. Times are estimates.
Equipment
Large skillet; mixing bowls; thermometer; toaster or oven
Method
- Mix lemongrass, garlic, shallot, fish sauce, brown sugar, pepper and ½ tablespoon oil. Coat the pork, cover and refrigerate for 30 minutes. Keep raw pork and utensils separate from the sandwich vegetables.
- Dissolve granulated sugar and salt in the warm water. Stir in rice vinegar, daikon and carrot. Cover and refrigerate for at least 30 minutes while the pork marinates. These are refrigerator quick pickles, not shelf-stable preserves.
- Heat the remaining oil in a large skillet over medium-high heat. Lift pork from the marinade and scrape away loose clumps of aromatics; discard remaining raw marinade. Cook cutlets in a single layer, about 3–4 minutes per side, lowering the heat if the sugar darkens too fast. Measure through the side into the center: reach 145°F/63°C, then rest on a clean board for at least 3 minutes.
- While the pork rests, lightly toast the split rolls. Thinly slice the rested pork across the grain. Drain enough pickled vegetables for the sandwiches.
- Spread each roll with 1 tablespoon mayonnaise. Divide pork, cucumber, drained pickles and cilantro among the rolls. Add jalapeño if desired, close and serve promptly.
Timing, options and storage
Total includes 25 minutes hands-on prep, 30 minutes marinating and 15 minutes for cooking, resting and assembly; pickling overlaps marinating.
Fresh or frozen minced lemongrass is suitable; do not replace it with lemon zest. A light French baguette can stand in for Vietnamese rolls. Contains wheat, fish and egg; check mayonnaise for soy and other allergens.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F/32°C). Keep at 40°F/4°C or colder for up to 3 days; reheat cooked components to 165°F/74°C. Store fillings separately and assemble just before eating. Refrigerate quick pickles and use within 3 days.
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