Saigon-Style Banh Mi Thit with Lemongrass Pork
A shattering-crisp baguette packed with caramelized lemongrass pork, silky pate, tangy pickled daikon and carrot, cool cucumber, fiery jalapeno, and a blizzard of fresh cilantro. This legendary Vietnamese sandwich is a masterclass in contrasting textures and flavors crammed into every glorious bite.
Ingredients
- 4 Vietnamese-style baguettes (or short French baguettes)
- 1 lb pork shoulder, sliced thin
- 2 stalks lemongrass, minced (tender inner part only)
- 3 cloves garlic, minced
+ 13 more ingredients
Instructions
Make the quick pickles first. Toss the julienned carrot and daikon with rice vinegar, 2 tablespoons sugar, and a pinch of salt. Let sit for at least 20 minutes, tossing occasionally.
Marinate the sliced pork with lemongrass, garlic, fish sauce, 1 tablespoon sugar, and vegetable oil. Let it absorb the flavors for at least 15 minutes.
Heat a skillet or grill pan over high heat. Cook the marinated pork in batches, getting a good sear and caramelization on each piece, about 2-3 minutes per side. Do not crowd the pan.
Warm the baguettes in the oven at 375F for 3-4 minutes until the crust is crackly and the inside is soft.
Slice each baguette lengthwise, leaving one side attached as a hinge. Pull out a little of the soft bread interior to make room for fillings.
Spread one side with a generous layer of pate and the other side with mayonnaise. Add a dash of Maggi sauce if desired.
Layer in the caramelized pork, drained pickled vegetables, cucumber slices, jalapeno rounds, and a lavish pile of cilantro sprigs.
Press the sandwich closed, slice in half on the diagonal, and serve immediately while the bread is still warm and crunchy.
Nutrition Estimate
Per serving • Estimated by Blinner AI