Bánh Mì Thịt with a Twist

Ingredients

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 2 tablespoons lemongrass, minced 2 tablespoons lemongrass, minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon black pepper 1 teaspoon black pepper
• 4 small baguettes 4 small baguettes
• 1 cup pickled carrots and daikon radish 1 cup pickled carrots and daikon radish
• 1 cup cucumber, thinly sliced 1 cup cucumber, thinly sliced
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves 1 cup fresh mint leaves
• 1 cup mayonnaise 1 cup mayonnaise
• 2 tablespoons sriracha sauce 2 tablespoons sriracha sauce
• Cooking oil for grilling Cooking oil for grilling

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 5g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the lemongrass, garlic, soy sauce, fish sauce, sugar, and black pepper. Add the sliced pork shoulder and marinate for at least 1 hour, or overnight for best results.
2. 2.
   Preheat a grill or grill pan over medium-high heat. Brush the grill with cooking oil to prevent sticking.
3. 3.
   Grill the marinated pork slices for 2-3 minutes on each side, or until cooked through and slightly charred. Remove from heat and set aside.
4. 4.
   In a small bowl, mix the mayonnaise and sriracha sauce to make the spicy mayo.
5. 5.
   Slice the baguettes in half lengthwise and lightly toast them.
6. 6.
   Spread the spicy mayo on the bottom half of each baguette. Layer the grilled pork slices, pickled carrots and daikon radish, cucumber slices, cilantro leaves, and mint leaves on top.
7. 7.
   Close the sandwiches and press them gently to flatten slightly.
8. 8.
   Serve the Bánh Mì Thịt immediately and enjoy!

Treat your ingredients with care...

• Lemongrass — To release the flavors, bruise the lemongrass stalks with the back of a knife before mincing.
• Baguettes — Look for baguettes with a crispy crust and a soft interior for the perfect texture in your Bánh Mì Thịt.

Tips & Tricks

• For a vegetarian version, substitute the pork with grilled tofu or tempeh marinated in the same lemongrass and soy sauce blend.
• Experiment with different pickled vegetables like radishes or jalapeños for added flavor and crunch.
• If you prefer a milder spice level, reduce the amount of sriracha sauce in the mayo.
• To save time, you can use store-bought pickled carrots and daikon radish.
• For a gluten-free option, use a gluten-free baguette or wrap the filling in lettuce leaves.

Serving advice

Serve the Bánh Mì Thịt with a side of Vietnamese-style coleslaw or a light green salad for a complete and satisfying meal.

Presentation advice

To showcase the vibrant colors and textures of the Bánh Mì Thịt, cut the sandwiches into halves or quarters and arrange them on a platter. Garnish with extra herbs and serve with a side of spicy mayo for dipping.