Get ready to embark on a flavor-packed journey with the most mouthwatering Lemongrass Pork Banh Mi that will transport your taste buds straight to the vibrant streets of Vietnam! This isn't just a sandwich - it's a culinary adventure that combines tender, fragrant lemongrass-marinated pork, crispy baguette, and a perfect balance of tangy, spicy, and fresh ingredients that will make your kitchen feel like a gourmet Vietnamese street food stall.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 2 stalks lemongrass, minced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 baguette
- 1 cup pickled carrots and daikon
- Fresh cilantro
- Jalapeño slices
Instructions
- Prepare the pork marinade by combining minced lemongrass, minced garlic, soy sauce, and fish sauce in a mixing bowl. Slice the pork tenderloin into thin, even strips, about 1/4 inch thick.
- Place the pork strips into the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, or ideally 2 hours to allow flavors to penetrate the meat.
- While the pork marinates, prepare the pickled carrots and daikon. If not pre-purchased, julienne the vegetables and quick-pickle in a mixture of rice vinegar, sugar, and salt for 15-20 minutes.
- Preheat a grill pan or outdoor grill to medium-high heat. Remove pork from marinade and pat dry with paper towels to ensure good caramelization.
- Grill the pork strips for 2-3 minutes per side, or until they develop a nice char and are cooked through. Let rest for 5 minutes after cooking.
- Slice the baguette lengthwise and lightly toast until golden and crisp. Spread a thin layer of mayonnaise on both sides of the bread.
- Assemble the banh mi by layering grilled lemongrass pork, pickled carrots and daikon, fresh cilantro leaves, and jalapeño slices on the toasted baguette.
- Slice the banh mi diagonally and serve immediately while the bread is still warm and crisp.
Tips
- Marination is Key: Don't rush the marinating process. The longer the pork sits in the lemongrass and sauce mixture, the more intense the flavors will be.
- Meat Preparation: Slice the pork tenderloin against the grain and as evenly as possible to ensure uniform cooking and maximum tenderness.
- Pickle Perfection: If you have time, make your own pickled carrots and daikon. The homemade version always tastes fresher and more vibrant.
- Bread Matters: Choose a fresh, crusty baguette and toast it lightly to create that signature crisp exterior that's crucial to an authentic banh mi experience.
- Temperature Control: When grilling, ensure your pan or grill is at medium-high heat to achieve a beautiful caramelization without burning the meat.
- Don't Overload: While it's tempting to pile on ingredients, maintain a balance to keep the sandwich structural and allow each flavor to shine.
Nutrition Facts
Calories: 321kcal
Carbohydrates: 40g
Protein: 25g
Fat: 5g
Saturated Fat: g
Cholesterol: 50mg
