This Banh Mi is made with pork marinated in ginger, garlic, shallots and various other sauces then grilled and stuffed into a baguette to make a tasty sandwich. #pork #sandwich #Vietnamese
- 2–3 shallots
- 4–5 cloves of garlic
- 3–4 tbsp minced ginger
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1.5 tbsp sweet chili sauce
- 2–3 tbsp vegetable oil
- 400–500g (14-17.6 oz) lean pork (loin, topside, or knuckle will do)
- 1–2 baguette
- 1–2 tomatoes (sliced thinly)
- 1 large cucumber (sliced thinly)
- Fresh Herb Pesto (optional)
- lettuce (handful, enough for a sandwich)
- mayonnaise (optional)
- sriracha (optional)
- toothpicks (to hold it all together)
- Combine shallots, garlic, ginger, soy sauce, fish sauce, sugar, sweet chili sauce and vegetable oil together and puree until smooth.
- Mix marinade with pork and let sit in the fridge for 8 hours to overnight.
- When ready to cook, remove pork from the refrigerator and let warm to room temperature.
- Once at room temperature grill over medium-high heat until pork is cooked through and internal temperature has reached 145F/63C. If a grill is not available, then you can place in under the broiler for 10-15 minutes. Be watchful when cooking with pork as it has a tendency to quickly dry out if overcooked.
- When pork is fully cooked, remove from heat and let rest for about 5 minutes before cutting it into strips.
- Cut a baguette in half lengthwise.
- Spread fresh herb pesto on the bottom half
- Top with sliced cucumber and tomato.
- Place sliced pork strips atop of sliced cucumber and tomato
- Drizzle with mayonnaise and sriracha (optional)
- Top with a few leaves of lettuce
- Place the top half of the baguette on top and secure it in place with toothpicks.
- Cut into individual sandwiches and serve. This should make 4-6 sandwiches. Goes great with a salad or sweet potato wedges.
Grill for a more authentic flavor.
- Prep Time: 10
- Cook Time: 15
- Category: Sandwich, Pork
- Method: Grilling
- Cuisine: Vietnamese/ Asian
Keywords: Vietnamese, Pork, Sandwich, banh mi, lemongrass,