Lemongrass pork banh mi

Name: Lemongrass pork banh mi
Total time: 75 min
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

www.gourmettraveller.com.au

Lemongrass pork banh mi is a Vietnamese-inspired sandwich with tender, flavorful pork, fresh vegetables, and crusty bread. Perfect for lunch or dinner.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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