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1
First make the pickled carrot.
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2
Place vinegar and sugar in a small saucepan and over a medium heat stir until sugar dissolves.
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3
Place the carrot in a bowl and pour over the vinegar solution.
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4
Add the salt and stir to combine.
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5
Stand until cooled and then drain carrot.
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6
Discard liquid.
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7
Refrigerate until needed.
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8
Prepare the garnish by combining 2 tablespoons of the soy sauce and chili and place in a small serving dish.
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9
To make the lemongrass pork, combine ground pork, palm sugar, fish sauce, chopped lemongrass, garlic and remaining 2 teaspoons soy sauce.
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10
Wrap mixture around the halved lemongrass sticks, making sure the meat mixture is not too thick.
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11
Rub the oil over the pork and BBQ or broil/grill for about 35 minutes each side or until golden and cooked through.
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12
Remove from heat and allow to cool.
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13
Assemble the banh mi.
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14
Split the baguette rolls lengthwise.
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15
Spread with mayonnaise and pate.
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16
Remove the lemongrass sticks and split the pork in half (lengthwise).
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17
Divide across the rolls.
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18
Add pickled carrot, cucumber, cilantro (coriander) and green (spring) onions.
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19
Season with salt and pepper.
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20
Add some garnish.
