Lemongrass Pork Banh Mi

Ingredients

• Pork shoulder, thinly sliced 350 g
• Fish sauce 1 tbsp
• Sugar 3 tbsp
• Lemongrass, finely chopped 1 stalk
• Garlic, minced 3 cloves
• Vegetable oil 2 tsp
• Carrot and daikon, julienned 160 g
• Rice vinegar 120 ml
• Warm water 120 ml
• Vietnamese baguettes 4 (300 g)
• Mayonnaise 4 tbsp
• Cucumber, cut into strips 80 g
• Fresh cilantro 12 g
• Jalapeno, sliced 1 (20 g)

Instructions

1. 1

   Mix the pork with the fish sauce, 1 tbsp of the sugar, the lemongrass, garlic and oil and marinate for at least 30 minutes.

2. 2

   Stir the remaining sugar into the vinegar and warm water, add the carrot and daikon and leave for 30 minutes, then drain.

3. 3

   Grill the pork on a hot grill pan for 3-4 minutes per side, until charred at the edges and cooked through.

4. 4

   Warm the baguettes in the oven at 200C for 4 minutes, until crisp, and split them lengthwise.

5. 5

   Spread the inside of each baguette with mayonnaise.

6. 6

   Fill with the pork, pickled carrot and daikon, cucumber, cilantro and jalapeno and serve.