Lemongrass Pork Banh Mi

recipe

Lemongrass Pork Banh Mi

by Brava Chef Travis

Brava Chef Travis photo

Brava Chef Travis
About this Recipe

Bánh mì, or Vietnamese sandwiches, became a popular street food in Saigon during the 1950s. Fun fact: French occupation introduced the baguette to Vietnam in the mid-19th century. The classic sandwich is a crispy baguette stuffed with pate (another French import) and roasted meats, garnished with pickles, cilantro and jalapeño slices. Brava Chef Travis’s introduction to bánh mì came when he was a young culinary student in the early 2000s. San Francisco’s Tenderloin neighborhood is home to Saigon Sandwich - consistently rated the best bánh mì in The City. If you find yourself on Larkin Street and see a line out the door, chances are that’s Saigon Sandwich. There are an endless array of fillings - roasted pork, pate, 5-spice chicken, etc. - but Chef Travis skipped the pate and used lemongrass marinated pork for this version. The pickles and marinade are adapted from Andrea Ngyuen’s Into the Vietnamese Kitchen cookbook.

Ingredients

  • Pickles:
  • 1.0 count Carrots
  • 1.0 Daikon
  • Kosher Salt
  • Sugar
  • 1.5 cups White vinegar
  • 1.0 cups Water
  • Pork:
  • 1.0 count Shallots
  • 1.0 count Garlic
  • Brown sugar
  • Kosher Salt
  • 1.0 teaspoons Black peppercorns
  • 1.0 teaspoons Shrimp sauce
  • 2.0 teaspoons Fish Sauce
  • Vegetable oil
  • 1.0 count Lemongrass
  • 1.0 Pork shoulder
  • Sandwich:
  • 2.0 count French bread (baguette)
  • Mayonnaise
  • Maggi Seasoning sauce
  • Lemongrass pork
  • 6.0 count Cucumber
  • 5.0 count Fresh Cilantro
  • 8.0 count Jalapeno Pepper
  • 0.25 cups Pickle slices
  • Cooking Oil
  • Extra-Virgin Olive Oil
  • Kosher Salt
  • Butter
  • Cooking Spray

Equipment

Brava metal tray

colander

mixing bowls

mortar and pestle (or food processor)

2-quart storage container

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Dinner
  • Kid Friendly
  • Asian
  • BBQ
  • Bread
  • Dairy Free
  • French
  • Metal Tray
  • Pork
  • Recipes
  • Sandwiches
  • Southeast Asian
  • Vegetables
  • Vietnamese
  • Weekend
  • Weeknight
  • Year Round

Instructions

  1. 1

    Make pickles

    • In medium bowl, toss together carrot, daikon, salt and 2 teaspoons sugar and rest at room temperature for about 20 minutes to expel excess water.
    • After 20 minutes, drain and rinse carrots and daikon in colander; transfer to 2-quart storage container.
    • In medium bowl, whisk together remaining sugar, vinegar and water; stir until sugar dissolves.
    • Pour brine over vegetables, cover and refrigerate for at least an hour.
    • Pickles can be stored refrigerated for up to 4 weeks.
  2. 2

    Marinate pork

    • Combine shallot, garlic, brown sugar, salt and peppercorns in mortar (or food processor) and pound to a paste.
    • Add shrimp sauce (if using), fish sauce, vegetable oil and lemongrass; stir well.
    • Toss pork with marinade and refrigerate for at least one hour (or up to 24 hours).
  3. 3

    Toast baguette rolls

    • Place baguette rolls in Zones 1, 2 and 3 of Brava metal tray.
    • Slide metal tray into bottom shelf and press green button to begin toasting for 3 minutes 30 seconds.
    • When Brava notifies you, remove rolls and set aside.
  4. 4

    Cook pork

    • Spread pork evenly on Zones 1, 2 and 3 of Brava metal tray.
    • Slide metal tray into top shelf and press green button to begin cooking.
  5. 5

    Assemble sandwiches

    • Meanwhile, slit bread lengthwise, making sure you don’t cut all the way through.
    • Spread some mayonnaise on both sides of bread and drizzle with a few shakes of Maggi Seasoning sauce.
    • Layer sandwiches with pork, cucumber, cilantro sprigs, jalapeño and pickles.
    • Cut sandwiches in half crosswise and serve.