Grilled Pork Banh Mi
Makes 4 to 6 servings

Ingredients

1 1/2 tablespoons minced lemongrass 1/4 cup sugar 2 tablespoons fish sauce 1/2 tablespoon ground black pepper 2 cloves garlic, minced 1 tablespoon roasted sesame oil 1 tablespoon soy sauce 1 1/4 pounds pork sirloin cutlets, thinly sliced 1/2 cup mayonnaise 1 1/2 tablespoons (or to taste) Sriracha…

CIA FOODIES


Grilled Pork Banh Mi

Makes 4 to 6 servings

Ingredients

  • 1 1/2 tablespoons minced lemongrass
  • 1/4 cup sugar
  • 2 tablespoons fish sauce
  • 1/2 tablespoon ground black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon roasted sesame oil
  • 1 tablespoon soy sauce
  • 1 1/4 pounds pork sirloin cutlets, thinly sliced
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons (or to taste) Sriracha chile sauce
  • 1 French baguette, or 4 to 6 individual baguette rolls
Garnishes
  • Sliced cucumbers, as needed
  • Pickled Carrots, as needed
  • Fresh herb leaves: cilantro, mint, and Thai basil, as needed

Directions

  1. Prepare the marinade by combining lemon grass, sugar, fish sauce, pepper, garlic, sesame oil, and soy sauce in a shallow container with a tight-fitting lid. Place the cutlets between 2 sheets of plastic wrap and pound lightly with a mallet or with the flat side of a cleaver. Place the pork in the marinade, turning to coat evenly. Cover and refrigerate for 2 hours or overnight. Combine the mayonnaise and the Siracha, place in a covered container, and reserve in the refrigerator.
  2. Preheat the grill to high heat. Grill the pork, turning once, until pork slices are lightly charred on both sides and the meat is cooked through, about 1 to 2 minutes per side. Remove the pork from the grill and reserve.
  3. To build the sandwiches, cut the baguette lengthwise, slicing it almost in half but leaving it hinged at the side. Spread a thin layer of the Siracha mayonnaise on both sides of the bread. Cut the cutlets as needed to fit them into the sandwich, laying them on one side of the bread. Add a layer of sliced cucumbers, followed by a generous amount of the pickled carrots. Complete the sandwich with the addition of a generous amount of fresh herbs, as you might use lettuce in a different type of sandwich. Fold the sandwich together and gently press so that all of the filling ingredients adhere to the bread. Slice into 4 to 6 individual sandwiches.
  4. If making the sandwiches in advance, be sure to allow the pork to chill thoroughly in the refrigerator after grilling and prior to making the sandwich. To wrap prepared sandwiches, lay out a piece of aluminum foil with a sheet of plastic wrap on top. Place the sandwich on top of the plastic wrap in the center and tightly wrap it. Keep sandwich cold until ready to eat.

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