Bánh Mì Thịt Nướng
Grilled Vietnamese pork sandwiches with charred exterior, sweet-salty marinade, and pickled vegetables on crispy baguettes. A showcase of balanced flavors: caramelized meat, bright vinegar, creamy mayo, fresh herbs.
- Total time
- 50 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
- 1.5 lb pork shoulder, boneless
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 4 garlic cloves, minced
- 2 stalks lemongrass, white part minced
- 1 shallot, minced
- ¼ cup rice vinegar
- 1 carrot, julienned
- 1 cup daikon radish, julienned
- 4 baguettes, 12-inch
- ¼ cup mayonnaise
- ½ cup fresh cilantro and mint leaves
Instructions
- 1
Cut pork shoulder into 1/4-inch-thick slices, cutting against the grain.
- 2
Stir fish sauce, brown sugar, garlic, lemongrass, and shallot in a bowl.
- 3
Toss pork with marinade until coated. Let sit 15 minutes at room temperature.
- 4
Whisk rice vinegar with 2 tbsp water and a pinch of salt in a small bowl.
- 5
Toss carrot and daikon in vinegar mixture. Set aside to pickle while pork cooks.
- 6
Heat grill or grill pan over high heat until charcoal-hot or smoking, ~3 min.
- 7
Grill pork slices 2 minutes per side without moving until edges char and caramelize.
- 8
Transfer pork to a plate. Let rest 3 minutes.
- 9
Split each baguette lengthwise and spread mayo on both sides.
- 10
Layer warm pork, pickles with juice, cilantro, and mint into each baguette.
- 11
Serve immediately while pork is still warm.
Tools you’ll need
- sharp knife
- cutting board
- small bowl
- grill or grill pan
- tongs
- plate
- large mixing bowl
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