Grilled Pork Banh Mi
With lemongrass and garlic-marinated grilled pork, sweet and tangy pickled daikon, and fresh vegetables and herbs, this sandwich is the sandwich to make at home.
Servings 4 people
Equipment
- 1 Grill
Ingredients
Đồ Chua
- 1 medium diakon radish 3 cups worth
- 1-2 large carrots 2 cups worth
- 1 cup white vinegar
- 1 cup water
- 1/4 cup granulated sugar
Pork + Marinade
- 4-5 pork loin chops
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 6 garlic cloves minced
- 1 tbsp lemongrass finely minced or 1/2 tbsp of lemongrass paste
- 1/2 tsp ginger freshly grated
- 1/4 cup cilantro minced
- 1 tbsp neutral flavored oil canola vegetable or avocado
Additional Sandwich Ingredients
- 4 short baguettes
- 2-3 Persian cucumbers cut in spears or 1 large cucumber cut in slices
- 1 jalapeño sliced
- cilantro for garnish
Instructions
Đồ Chua
- Start by peeling both the daikon and the carrots. Cut them into matchsticks. First, use a sharp knife to cut the daikon and carrots into manageable lengths, approximately 2 inches long. Then, slice them lengthwise into even planks, and finally, cut the planks lengthwise again to create matchsticks.
- Place the cut daikon and carrots into a large bowl and generously salt them. Let them sit for 10 minutes. Then, drain, rinse, and transfer them to a jar with a lid.
- In a small saucepan over low heat, add the vinegar, water, and sugar. Heat just until the sugar dissolves. Pour the pickling mixture into the jar, discarding any excess if needed. Seal the jar and place it in the fridge for 1 hour.
Pork + Marinade
- First, butterfly the pork loin chops. Place each chop on a sturdy cutting board, and using a very sharp knife, hold the chop steady with one hand on top. Make long, horizontal cuts through the center of the pork chop, stopping just before you reach the end to avoid cutting all the way through.
- Next, place a piece of parchment paper or plastic wrap over the chop. Using a meat mallet, wine bottle, or rolling pin, gently pound the meat until it is about half of its original thickness.
- Place the pork in a large bowl and add the fish sauce, soy sauce, brown sugar, minced garlic, finely minced lemongrass, grated ginger, minced cilantro, and oil. Mix thoroughly to ensure that each chop is evenly coated.
- Cover and place in the fridge for 1 hour.
- When ready, preheat the grill to 450℉-500℉.
- Once the grill is hot, place the pork on clean grates and cook with the lid closed for about 3-4 minutes on each side, depending on the thickness of the chop. Remove from the grill once the pork is cooked through.
Sandwich Assembly
- To assemble the sandwich, add the pork, some of the Vietnamese pickles, fresh cucumber, jalapeño slices, and top it off with cilantro. For extra moisture, spread a schmear of mayo on the bread.