Lemongrass Pork Bánh Mì
A crunchy baguette filled with caramelised lemongrass pork, quick pickled carrot and daikon, cucumber, chilli and fresh cilantro. A vibrant Vietnamese sandwich.
By Tasty Nest Recipes Editorial TeamPublished
1 hr 5 min total 4 sandwichesIntermediate
Photo: roland · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Bánh mì is a Vietnamese sandwich built on a light, crisp baguette and packed with contrasting flavours: savoury grilled meat, tangy pickled vegetables, cool cucumber, fiery chilli and plenty of fresh herbs.
The quick pickles take five minutes to make and just 30 minutes to soften, so start them first. Thinly sliced pork tenderloin cooks in minutes in a hot pan after a quick marinade.
Equipment you'll need
- Large skillet
- Jar or bowl for pickles
Tips for success
- Freeze the tenderloin for 20 minutes to make thin slicing easier.
- A traditional bánh mì baguette is lighter and crisper than a French one; a soft sub roll toasted until crisp is a good substitute.
- Leftover pickles keep in the fridge for up to 2 weeks.
Substitutions and variations
- Use chicken thighs or firm tofu instead of pork.
- Add a smear of pâté, as in many traditional versions.
- Use sriracha mayo instead of plain mayonnaise.
Storage and reheating
To store: Store the pork and pickles separately in the fridge for up to 3 days; assemble just before eating.
To reheat: Reheat the pork briefly in a hot skillet before assembling.
Recipe
Lemongrass Pork Bánh Mì
A crunchy baguette filled with caramelised lemongrass pork, quick pickled carrot and daikon, cucumber, chilli and fresh cilantro. A vibrant Vietnamese sandwich.
- Prep
- 25 min
- Cook
- 10 min
- Pickle and marinate
- 30 min
- Total
- 1 hr 5 min
- Yield
- 4 sandwiches
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Quick pickles
Lemongrass pork
To assemble
Instructions
Step 1: Make the pickles
Stir the vinegar, warm water, sugar and salt until dissolved. Add the carrot and daikon and set aside for at least 30 minutes.
Step 2: Marinate the pork
Toss the pork with the lemongrass, garlic, fish sauce, soy sauce, brown sugar and oil. Marinate for 20 to 30 minutes at room temperature, or up to overnight in the fridge.
Step 3: Cook the pork
Heat a thin film of oil in the skillet over high heat. Cook the pork in a single layer, in batches, for 1 to 2 minutes per side until caramelised and cooked through.
Step 4: Warm the bread
Split the baguettes and warm them in a 350°F (175°C) oven for 3 to 4 minutes until crisp.
Step 5: Assemble
Spread the bread with mayonnaise, then fill with pork, drained pickles, cucumber, jalapeño and cilantro.
Cuisine: Vietnamese · Course: Lunch
Estimated nutrition per serving
- Calories
- 520
- Protein
- 32 g
- Fat
- 18 g
- Carbs
- 57 g
- Fibre
- 3 g
- Sugars
- 10 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/banh-mi
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