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: 2 tablespoons fish sauce (preferably Phu Quoc brand); 1/4 cup low-sodium soy sauce; 4 cloves garlic, minced; 2 stalks lemongrass, finely chopped; 1/4 cup canola oil; 1 tablespoon freshly ground black pepper; Juice of 1/2 lime; 1 pound pork butt, cut into 1/4-inch-thick slices as long as the butt is wide; 2 cups water; 2 cups cider vinegar; 1/4 cup sugar; 1/2 pound carrots, julienned using a mandoline; 1/2 pound daikon, julienned using a mandoline; 8 banh mi rolls or mini baguettes; 1/4 cup Kewpie mayonnaise or regular mayonnaise; Handful fresh cilantro leaves; 24 sliced rounds English (hothouse) cucumber; 2 jalapenos, stemmed and sliced crosswise

Servings: persons

2 tablespoons fish sauce (preferably Phu Quoc brand)
1/4 cup low-sodium soy sauce
4 cloves garlic, minced
2 stalks lemongrass, finely chopped
1/4 cup canola oil
1 tablespoon freshly ground black pepper
Juice of 1/2 lime
1 pound pork butt, cut into 1/4-inch-thick slices as long as the butt is wide
2 cups water
2 cups cider vinegar
1/4 cup sugar
1/2 pound carrots, julienned using a mandoline
1/2 pound daikon, julienned using a mandoline
8 banh mi rolls or mini baguettes
1/4 cup Kewpie mayonnaise or regular mayonnaise
Handful fresh cilantro leaves
24 sliced rounds English (hothouse) cucumber
2 jalapenos, stemmed and sliced crosswise

1
Combine the fish sauce, soy sauce, garlic, lemongrass, canola oil, pepper, and lime juice in a bowl and whisk to blend.
2
Pour the marinade over the pork butt slices in a large resealable bag and seal, or combine the pork and marinade in a nonreactive baking dish and cover with plastic wrap.
3
Refrigerate overnight.
4
Combine the water and vinegar in a large mixing bowl and pour in the sugar, whisking to dissolve.
5
Add the carrots and daikon, then cover and refrigerate overnight.
6
Prepare a grill for direct cooking over medium-high heat.
7
Grill the pork until it is just pink in the center, with an internal temperature of 160F.
8
Remove from the grill and cut each of the slices again into small bite-size pieces.
9
Toss the rolls on the grill for just a minute to toast and then slather each with about 1 1/2 teaspoons of the mayo.
10
Add a portion of the grilled pork, a few cilantro leaves, a portion of cucumber and jalapeno slices, and some of the pickled carrot and daikon mixture.
11
Serve.

726

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 18 ingredients. The key ingredients include: 2 tablespoons fish sauce (preferably Phu Quoc brand), 1/4 cup low-sodium soy sauce, 4 cloves garlic, minced, 2 stalks lemongrass, finely chopped, 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