Grilled Lemongrass Pork Bánh Mì
featured in Pork Recipes From Around The World
This recipe makes it easy to recreate a classic Vietnamese bánh mì at home. Pork butt is a cut of meat that usually requires a longer cooking time in order to make it tender, but by slicing it thinly, you cut the cooking time down to just a few minutes on a hot grill pan.
Alix Traeger & Susan Vu
Tasty Team
Total Time
6 hr
6 hr
Prep Time
30 minutes
30 minutes
Cook Time
30 minutes
30 minutes
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Total Time
6 hr
6 hr
Prep Time
30 minutes
30 minutes
Cook Time
30 minutes
30 minutes
Ingredients
for 4 servings
Pickled Vegetables
- 2 large carrots, peeled and cut into large matchsticks
-
12 oz daikon root, peeled and cut into large matchsticks (340 g) -
3 tablespoons kosher salt, plus more to taste -
2 tablespoons sugar -
¼ cup distilled white vinegar (60 mL)
Lemongrass Pork
- 4 stalks lemongrass
- 1 small white onion
-
3 tablespoons soy sauce -
3 tablespoons fish sauce -
⅓ cup sugar (50 g) -
1 tablespoon dry white wine -
1 ½ teaspoons fresh ground black pepper -
2 lb pork butt, trimmed of excess fat, cut into 1/2 in (1 1/4 cm) thick slices (910 g) -
2 tablespoons canola oil
Assembly
- 4 large French rolls, lightly toasted
-
½ cup mayonnaise (120 g) -
½ cup pâté (110 g) - cucumber, sliced
- white onion, thinly sliced
- jalapeño, sliced
- fresh cilantro leaves, and tender stems
Nutrition Info
Powered by- Calories 1046
- Fat 68g
- Carbs 52g
- Fiber 4g
- Sugar 25g
- Protein 56g
Estimated values based on one serving size.
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Preparation
- Make the pickled vegetables: Set a large colander in a large bowl. Add the carrots and daikon to the colander. Toss with the salt, then add just enough water to cover the vegetables, about 6 cups (1.4 L). Let sit at room temperature for 30 minutes.
- Lift the colander out of the soaking liquid, then rinse the vegetables well. Shake the colander a few times to allow any excess water to drain away. Let the vegetables sit at room temperature for 30 minutes to dry out a bit.
- Add the sugar and vinegar to the bowl with the vegetables. Season to taste with more salt, if needed. Transfer to an airtight container and refrigerate overnight.
- Make the lemongrass pork: Trim the bottoms and green tops from the lemongrass stalks. Slice the light parts in half lengthwise, then remove any tough outer layers. Mince and transfer to a medium bowl.
- Finely chop the onion and add to the bowl with the lemongrass.
- In a large bowl, whisk together the soy sauce, fish sauce, sugar, wine, and pepper.
- Add the sliced pork butt to the marinade and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, up to 4 hours.
- Heat the canola oil in a large pan over medium-high heat. Add the onion and lemongrass and cook until the onion is tender and beginning to brown, stirring constantly, about 10 minutes. Transfer to a bowl and set aside.
- Heat a large grill pan over medium-high heat. Working in batches, remove the pork from the marinade, letting any excess liquid to drip off, then grill the pork until lightly charred on both sides and just cooked through, about 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
- Cut the pork into bite-sized pieces and transfer to a large bowl. Add the lemongrass and onion mixture and stir to combine.
- To assemble, slice the toasted French rolls in half lengthwise almost all the way through, leaving a long end intact. Slather the bottom of the rolls with a generous amount of mayonnaise, then spread on a layer of pâté. Top with the pork mixture, cucumber, sliced onion, jalapeño, the pickled vegetables, and cilantro.
- Close the sandwiches and serve.
- Enjoy!
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Submit your recipeTips
-
Kat Sweeney
Its delicious but one hell of an expensive and involved sandwich. The expense of the ingredients and the sheer amount of prep work makes this sandwich pretty much not worth it.
2019-05-17T15:50:44Z Helpful (28) -
Zowithhwozo Lawson
My grandma makes her just like this! It’s so good
2019-05-17T01:04:22Z Helpful (13) -
Jasmine Rose
If you don’t like the texture of minced lemongrass, you can instead pound it to release the aroma then cut it in 2-3 inch sticks. The flavor is still there when cooking it with the onions.
2019-12-21T15:09:54Z Helpful (8) -
Maudie Watson
Very good! I should have frozen my pork some to cut it thinner easier. Also just cooking meat in same pan after the onion and lemongrass.
2019-05-23T02:20:26Z Helpful (8) -
Summer Time
Not a fan of mayo and didn’t have pâté. Also substituted pork for chicken thighs and it came out very delicious. Definitely making this again!
2019-06-14T06:18:40Z Helpful (7) -
Sean Whiting
This recipe was fantastic! The only thing I did differently was make a Hoisin-Sriracha mayo that took it to the next level!
2020-07-26T14:18:49Z Helpful (4) -
natrank151
Excellent Bahn mi. Omitted mayo, Pate, and served in lettuce wraps instead of French rolls to cut cost and calories- everyone loved it! Also used less lemongrass and less daikon (to preference, you can eyeball it) but still got all the flavors. If you use a mortar and pestle to grind the lemongrass a bit, this will release its amazing aroma.
2019-06-14T01:58:04Z Helpful (4) -
Cristelyn Scavelli
Made everything exactly how described except I used chicken thighs instead of pork. This was delicious and would definitely make again! I was hesitant in using Pate for the first time and it brought the flavors together. Didn’t taste too strongly of liver or over power the dish at all!
2020-04-08T14:16:11Z Helpful (3) -
ur.friendly.cookie
A lot of prep involved, and skipped the pate, but in the end, was really good.
2019-07-10T23:42:05Z Helpful (3) -
tracytoh
Easy to make as I had most of the seasonings in my kitchen. Next time, I’ll use less salt when making the pickles. I blitzed the lemongrass and onions into a paste. Might skip frying it the next time I make this, for stronger lemongrass flavor.
2019-09-26T11:30:35Z Helpful (2) -
Naomi Ahmad
Legit one of the best things I have ever tasted 🤤 I couldn’t find daikon radishes so just made do with what I could find (‘speciality radishes’ - pickling turned the raffish pinky toned) - pickling the veg is worth the extra prep!
2019-06-18T18:52:20Z Helpful (2) -
Nam Hoài
Already made it ,it's delicious but u can change the sugar into honey and use shallot and garlic instead of using onion
2021-02-17T02:58:07Z Helpful (1)
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