Lemongrass Pork Banh Mi

Name: Lemongrass Pork Banh Mi
Prep time: 50 min
Cook time: 12 min
Total time: 62 min
Yield: 4 servings
Cuisine: Sandwich
Ingredients: 1 1/2 lb (680 g) pork shoulder or pork loin, sliced 1/4 inch (6 mm) thick; 2 tbsp finely minced lemongrass; 2 tbsp fish sauce; 1 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp neutral oil; 3 garlic cloves, minced; 1 small shallot, minced; 1/2 tsp black pepper; 4 Vietnamese baguettes; 1/3 cup mayonnaise mixed with 1 tbsp sriracha; 1/4 cup pork-liver pâté, optional; 1 cup quick-pickled carrot and daikon; 1 cucumber, cut into spears; 1 cup cilantro sprigs; 1 jalapeño, sliced

Crackly baguette, pickled daikon and carrot, cilantro, and jalapeño.

Prep: 50 min
Cook: 12 min
Total: 62 min
Yield: 4 servings
Difficulty: medium

Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen

Method

01
Mix lemongrass, fish sauce, soy sauce, brown sugar, oil, garlic, shallot, and pepper. Marinate the pork for 30 minutes to 4 hours under refrigeration.
02
Heat a grill or cast-iron skillet over high heat. Remove excess marinade and cook the pork in a single layer for 2 to 3 minutes per side until caramelized and safely cooked.
03
Warm the baguettes in a 375°F (190°C) oven for 4 minutes. Split and remove a little interior crumb.
04
Spread with sriracha mayonnaise and pâté if using. Add hot pork, drained pickles, cucumber, cilantro, and jalapeño.
05
Serve immediately for the strongest hot-cold and crisp-tender contrast.