Entree: Vietnam – Ho Chi Minh City – Bánh mì thịt nướng ➤ Banh mi thit nuong (Vietnamese lemongrass grilled pork sandwich)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 20 min

Cook 10 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

- 1 (10–12 in) French baguette (25–30 cm)
- 12 oz (340 g) pork shoulder, thinly sliced
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) finely minced lemongrass (about 1 stalk)
- 2 cloves garlic, minced
- 1 tbsp (12 g) brown sugar
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) mayonnaise
- 1/2 cup (120 g) quick-pickled carrots and daikon (see recipe below)
- 1/2 cup (50 g) cucumber, thinly sliced
- Cilantro sprigs
- 1 small jalapeño, thinly sliced (optional)
- Quick-pickled carrots and daikon:
- 1/2 cup (60 g) julienned carrot
- 1/2 cup (60 g) julienned daikon
- 1/4 cup (60 ml) rice vinegar
- 1/4 cup (60 ml) water
- 1½ tbsp (22 g) sugar
- 1/2 tsp (2.5 g) salt

Instructions

1. In a bowl combine fish sauce, soy sauce, vegetable oil, minced lemongrass, garlic, brown sugar, and black pepper. Add pork slices and marinate at least 1 hour, up to overnight.
2. Meanwhile mix pickle ingredients (vinegar, water, sugar, salt) and toss with carrot and daikon; set aside to soften.
3. Grill or pan-sear marinated pork over medium-high heat until edges are caramelized and pork is cooked through, about 3–4 minutes per side for thin slices.
4. Split and toast baguette. Spread mayonnaise on the bread, add grilled pork, then top with pickled vegetables, cucumber, cilantro, and jalapeño. Serve immediately.