Banh Mi with Lemongrass Pork (Banh Mi Thit Nuong)
Banh mi is the Vietnamese term for “bread”, the baguette that is used to make the popular Vietnamese sandwich. The Vietnamese baguette is crispy on the outside…
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Cooking tools:
- Grill
- Meat tenderizer
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Bread knife
Ingredients
- 900g boneless pork butt (cut into 0.5cm thick slices, 20cm length x 6cm width)
- 4-6 Vietnamese baguette rolls (sliced lengthwise in the center)
- ½ bunch coriander
- 2 birds eye red chilies (deseeded and thinly sliced)
- Pickled carrots and daikon (store-bought or homemade)
- Mayonnaise
- ½ cup minced lemongrass
- 3 tbsp fish sauce
- ½ cup sugar
- 1½ tbsp ground black pepper
- 5 shallots (peeled and minced)
- 3 cloves garlic (peeled and minced)
- 2 tbsp roasted sesame oil
- 2 tbsp sweet soy sauce
- 2 tbsp cooking oil
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