Lemongrass pork banh mi | Gourmet Traveller

Ingredients

• 3 garlic cloves, coarsely chopped
• 2 small red chillies, thinly sliced
• 2 lemongrass stalks, white part only, thinly sliced
• 60 ml fish sauce (¼ cup)
• 40 gm grated light palm sugar
• 800 gm piece of skinless pork neck, cut lengthways into 6cm-thick pieces
• For drizzling: vegetable oil
• 8 fluffy white rolls, halved
• 200 gm good-quality pâté
• To serve: Vietnamese mint, coriander and baby cos leaves
• Pickled carrot
• 100 ml rice vinegar
• 50 gm caster sugar
• 1 tbsp fish sauce
• ½ small red chilli, finely chopped
• 1 garlic clove, finely chopped
• 1 carrot, cut into julienne
• 1 red shallot, thinly sliced
• Lime and chilli mayonnaise
• 2 egg yolks
• 1 small red chilli, finely chopped, or to taste
• 2 tbsp rice vinegar
• 350 ml olive oil
• Finely grated rind and juice of 2 limes, or to taste