Lemongrass Pork Banh Mi Recipe

Pork shoulder: Thinly sliced for quick cooking and tender texture.

Lemongrass: Finely chopped to infuse the pork with a citrusy aroma.

Garlic: Minced to add depth and flavor.

Soy sauce: Provides a salty, umami base for the marinade.

Fish sauce: Adds a distinct, savory depth to the pork.

Sugar: Balances the savory and salty elements with a touch of sweetness.

Black pepper: Adds a mild heat and enhances the other flavors.

Baguettes: The classic bread for banh mi, providing a crispy exterior and soft interior.

Pickled carrots and daikon: Adds a tangy crunch to the sandwich.

Cilantro: Fresh and herbaceous, it brightens up the flavors.

Cucumbers: Sliced for a refreshing crunch.

Jalapenos: Adds a spicy kick to the sandwich.

Mayonnaise: Creamy and rich, it balances the flavors and adds moisture.

When preparing lemongrass, make sure to remove the tough outer layers and only use the tender inner stalks. Finely chop the lemongrass to ensure it releases its aromatic oils, which will infuse the pork with a rich, citrusy flavor.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and flavor profile when marinated and cooked, making them a good alternative to pork shoulder.

• lemongrass - Substitute with lemon zest and ginger: A combination of lemon zest and ginger can mimic the citrusy and slightly spicy notes of lemongrass.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the other ingredients well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• fish sauce - Substitute with soy sauce and a bit of lime juice: This combination can replicate the salty and tangy flavor of fish sauce.

• sugar - Substitute with honey: Honey adds a similar sweetness and can also enhance the overall flavor profile.

• black pepper - Substitute with white pepper: White pepper has a slightly different but still peppery flavor that can work well in this recipe.

• baguettes - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and can hold the fillings just as well as baguettes.

• pickled carrots and daikon - Substitute with pickled cucumbers and radishes: These pickled vegetables provide a similar crunch and tangy flavor.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery taste that can replace cilantro for those who dislike its flavor.

• sliced cucumbers - Substitute with sliced zucchini: Zucchini has a similar texture and mild flavor that can work well in place of cucumbers.

• sliced jalapenos - Substitute with sliced serrano peppers: Serrano peppers have a similar heat level and flavor profile to jalapenos.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• To store the grilled pork, let it cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 3 days. For longer storage, place the pork in a freezer-safe bag and freeze for up to 2 months. When ready to use, thaw in the refrigerator overnight.

• For the baguettes, store them at room temperature in a bread box or a paper bag to maintain their crusty exterior. If you need to keep them longer, wrap each baguette tightly in aluminum foil and place them in a freezer bag. Freeze for up to 3 months. To refresh, thaw at room temperature and reheat in a preheated oven at 350°F for about 10 minutes.

• The pickled carrots and daikon can be stored in their pickling liquid in a glass jar with a tight-fitting lid. Keep them refrigerated for up to 2 weeks. Ensure the vegetables are fully submerged in the liquid to maintain their crispness and flavor.

• Cilantro should be stored in the refrigerator. Trim the ends of the stems and place the bunch in a jar with a little water. Cover loosely with a plastic bag and change the water every couple of days. This method keeps cilantro fresh for up to a week.

• Sliced cucumbers and jalapenos should be stored in separate airtight containers in the refrigerator. They will stay fresh for about 3-4 days. For longer storage, consider pickling the jalapenos.

• Mayonnaise should always be kept in the refrigerator. If you’ve made your own, store it in a clean, airtight container and use it within a week. Commercial mayonnaise can last longer, but always check the expiration date.

• When ready to assemble the banh mi, reheat the pork either in a skillet over medium heat or in the microwave until warmed through. Toast the baguettes in the oven for a few minutes to regain their crispness. Assemble as directed and enjoy immediately for the best texture and flavor.

• Preheat your oven to 350°F (175°C). Wrap the baguettes in aluminum foil to prevent them from drying out. Place them in the oven for about 10 minutes or until they are warmed through.

• For the pork, use a skillet over medium heat. Add a small amount of olive oil to the pan and reheat the pork slices for about 2-3 minutes on each side until they are heated through. This method helps maintain the juiciness and flavor of the pork.

• If you prefer using a microwave, place the pork slices on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• To reheat the baguettes in the microwave, wrap them in a damp paper towel and heat on medium power for about 20-30 seconds. This will help keep the bread soft and prevent it from becoming too chewy.

• For the pickled carrots and daikon, cilantro, cucumbers, and jalapenos, it's best to keep them at room temperature or slightly chilled. Reheating these ingredients can cause them to lose their crispness and vibrant flavors.

• Once everything is reheated, reassemble your banh mi by spreading a fresh layer of mayonnaise on the baguettes, layering the warm pork, and adding the fresh vegetables and herbs. Enjoy your reheated lemongrass pork banh mi!

• Mixing bowl: Use this to combine the lemongrass, garlic, soy sauce, fish sauce, sugar, and black pepper with the pork for marination.

• Grill: Preheat this to medium-high heat to cook the marinated pork slices.

• Grill pan: An alternative to the grill, this can be used on the stovetop to cook the pork if you don't have an outdoor grill.

• Tongs: Use these to flip the pork slices on the grill or grill pan to ensure even cooking.

• Knife: Essential for slicing the pork shoulder, baguettes, cucumbers, and jalapenos.

• Cutting board: Provides a stable surface for chopping and slicing ingredients.

• Measuring spoons: Use these to measure out the soy sauce, fish sauce, sugar, and black pepper accurately.

• Spatula: Helpful for spreading mayonnaise on the baguettes.

• Serving platter: Place the assembled banh mi on this for serving.

• Small bowl: Useful for holding the pickled carrots and daikon before assembling the banh mi.

Marinate in advance: Prepare the pork and marinade the night before to save time on the day of cooking.

Use a food processor: Finely chop the lemongrass and garlic quickly using a food processor.

Pre-slice vegetables: Slice the cucumbers and jalapenos ahead of time and store them in the fridge.

Buy pre-pickled veggies: Purchase pickled carrots and daikon from the store to skip the pickling process.

Grill in batches: If you have a small grill, cook the pork in batches to ensure even cooking and save time.