Lemongrass Pork Banh Mi Recipe

Name: Lemongrass Pork Banh Mi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Do Chua (Pickled Carrots & Daikon); 1 1/4 cups rice vinegar (white vinegar works well too); 1 teaspoon salt; 2 teaspoons sugar; 1 large daikon, julienned; 2 medium carrots, julienned; Lemongrass Pork; 1 1/2 pounds thin pork loin steaks, excess fat trimmed; 2 tablespoons sugar; 2 tablespoons fish sauce; 3 tablespoons low sodium soy sauce; 2 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 1 lemongrass bulb, thinly sliced; 2 tablespoons grated daikon; canola oil for cooking; 4 mini French baguettes; 4 jalapenos, sliced into strips; 1/2 cup mayonaise; 4 tablespoons sriracha; fresh cilantro

Servings: persons

Do Chua (Pickled Carrots & Daikon)
1 1/4 cups rice vinegar (white vinegar works well too)
1 teaspoon salt
2 teaspoons sugar
1 large daikon, julienned
2 medium carrots, julienned
Lemongrass Pork
1 1/2 pounds thin pork loin steaks, excess fat trimmed
2 tablespoons sugar
2 tablespoons fish sauce
3 tablespoons low sodium soy sauce
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 lemongrass bulb, thinly sliced
2 tablespoons grated daikon
canola oil for cooking
4 mini French baguettes
4 jalapenos, sliced into strips
1/2 cup mayonaise
4 tablespoons sriracha
fresh cilantro

1
Prepare the Do Chua: In a sterile jar, combine the rice vinegar, salt, sugar, and stir well. Add the carrots and daikon. Refrigerate until needed. (Ideally, you want to let the Do Chua marinate for 3 days. However, I have let it sit overnight and it's still pretty good. The Do Chua will keep for approximately 3 weeks).
2
Pound the pork loin steaks to 1/8 inch thickness, slice in half to make more manageable pieces, and set aside. To make the marinade - add the sugar, fish sauce, soy sauce, garlic, ginger, lemongrass, and daikon to a mixing bowl. Stir to combine. Transfer the marinade to a zip-top back and add the pork. Seal the bag and turn to coat. Refrigerate and allow to marinate for at least 30 minutes.
3
Combine the mayo and sriracha in a small bowl. Refrigerate until needed.
4
Heat a grill pan or other heavy-bottomed skillet over high heat - let the pan get 'screaming' hot. Working in batches, add the pork. Cook for 1-2 minutes per side, or until cooked through.
5
Slice the baguette lengthwise (lightly toast them if they need a little crisping up). Generously slather the sriracha mayo on the inside. Add the pork and as much of the Do Chua, jalapenos, and cilantro as you like. Cut in half and enjoy!

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Do Chua (Pickled Carrots & Daikon), 1 1/4 cups rice vinegar (white vinegar works well too), 1 teaspoon salt, 2 teaspoons sugar, and more.

Yes, Lemongrass Pork Banh Mi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemongrass Pork Banh Mi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions