Banh Mi with Lemongrass Pork
Banh Mi with Lemongrass Pork
Try out this simply tasty Vietnamese-inspired sandwich recipe by Adrian Richardson.
  • Difficulty Level Easy
  • Technique Roasting
  • Cooking Time 1 hour 30 minutes
  • Yield 6 to 8 servings
As seen on Good Chef Bad Chef
Ingredients
  • 900 grams boneless pork butt
  • (cut into ¼-inch thick slices, 8-inch length by 2½-inch width)
  • Marinade:
  • ½ cup minced lemongrass
  • ½ cup sugar
  • ½ bunch coriander leaves
  • 3 tablespoons fish sauce
  • 2 spring onions, chopped
  • 1 knob ginger, sliced thinly
  • &frac112; tablespoons ground black pepper
  • 6 shallots, peeled and minced
  • 4-5 cloves garlic, peeled and minced
  • 2 long green chilies, deseeded and thinly sliced
  • 2 tablespoons sweet thick soy sauce
  • 2 tablespoons roasted sesame oil
  • 2 tablespoons oil for cooking
  • 4-6 8-inch baguette rolls, sliced lengthwise in the centre, buttered
  • ½ bunch coriander leaves
  • Pickled carrots and daikon
  • Kewpie Mayonnaise
  • Chicken liver pate
  • Cucumber, sliced
  • Sliced Mortadella
Method
  1. Assemble marinade in a food processor until pureed.
  2. Marinate pork overnight or for a minimum of 2 hours.
  3. Preheat oven at 180C.
  4. Place the marinated pork and cook on a baking dish or ovenproof pan in the oven at 180C for 1-1.5 hours.
  5. Midway through the cooking process, glaze the pork with marinade and the cooking juices.
  6. Cool pork and slice.
  7. Make up rolls with ingredients and cooled marinated sliced pork.

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