Grilled Lemongrass Pork Bánh Mì

Grilled Lemongrass Pork Bánh Mì

4.7(82)

This recipe makes it easy to recreate a classic Vietnamese bánh mì at home. Pork butt is a cut of meat that usually requires a longer cooking time in order to make it tender, but by slicing it thinly, you cut the cooking time down to just a few minutes on a hot grill pan.

Cook Time
30 minutes
Total Time
6 hr
Yield
4 servings

Ingredients

Pickled Vegetables

  • 2 large carrots, peeled and cut into large matchsticks
  • 12 oz daikon root (340 g), peeled and cut into large matchsticks
  • 3 tablespoons kosher salt, plus more to taste
  • 2 tablespoons sugar
  • ¼ cup distilled white vinegar (60 mL)

Lemongrass Pork

  • 4 stalks lemongrass
  • 1 small white onion
  • 3 tablespoons soy sauce
  • 3 tablespoons fish sauce
  • ⅓ cup sugar (50 g)
  • 1 tablespoon dry white wine
  • 1 ½ teaspoons fresh ground black pepper
  • 2 lb pork butt (910 g), trimmed of excess fat, cut into 1/2 in (1 1/4 cm) thick slices
  • 2 tablespoons canola oil

Assembly

  • 4 large French rolls, lightly toasted
  • ½ cup mayonnaise (120 g)
  • ½ cup pâté (110 g)
  • cucumber, sliced
  • white onion, thinly sliced
  • jalapeño, sliced
  • fresh cilantro leaf, and tender stems

Nutrition Info

  • Calories 1046
  • Fat 68g
  • Carbs 52g
  • Fiber 4g
  • Sugar 25g
  • Protein 56g

How to Make It

1. Step
Make the pickled vegetables: Set a large colander in a large bowl. Add the carrots and daikon to the colander. Toss with the salt, then add just enough water to cover the vegetables, about 6 cups (1.4 L). Let sit at room temperature for 30 minutes.
2. Step
Lift the colander out of the soaking liquid, then rinse the vegetables well. Shake the colander a few times to allow any excess water to drain away. Let the vegetables sit at room temperature for 30 minutes to dry out a bit.
3. Step
Add the sugar and vinegar to the bowl with the vegetables. Season to taste with more salt, if needed. Transfer to an airtight container and refrigerate overnight.
4. Step
Make the lemongrass pork: Trim the bottoms and green tops from the lemongrass stalks. Slice the light parts in half lengthwise, then remove any tough outer layers. Mince and transfer to a medium bowl.
5. Step
Finely chop the onion and add to the bowl with the lemongrass.
6. Step
In a large bowl, whisk together the soy sauce, fish sauce, sugar, wine, and pepper.
7. Step
Add the sliced pork butt to the marinade and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, up to 4 hours.
8. Step
Heat the canola oil in a large pan over medium-high heat. Add the onion and lemongrass and cook until the onion is tender and beginning to brown, stirring constantly, about 10 minutes. Transfer to a bowl and set aside.
9. Step
Heat a large grill pan over medium-high heat. Working in batches, remove the pork from the marinade, letting any excess liquid to drip off, then grill the pork until lightly charred on both sides and just cooked through, about 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
10. Step
Cut the pork into bite-sized pieces and transfer to a large bowl. Add the lemongrass and onion mixture and stir to combine.
11. Step
To assemble, slice the toasted French rolls in half lengthwise almost all the way through, leaving a long end intact. Slather the bottom of the rolls with a generous amount of mayonnaise, then spread on a layer of pâté. Top with the pork mixture, cucumber, sliced onion, jalapeño, the pickled vegetables, and cilantro.
12. Step
Close the sandwiches and serve.
13. Step
Enjoy!

Tags

Dairy-FreeHigh-ProteinContains AlcoholDry Measuring CupsMeasuring SpoonsPyrexSpatulaWhiskTongsCutting BoardVietnameseWeeknightMixing BowlDinnerLunchStove TopChef's Knife

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