Lemongrass Pork Bánh Mì

Lemongrass Pork Bánh Mì

by Brava Chef Travis

Brava

Servings 2 sandwiches

Active Time:

~45 min

Total Time:

~56 min

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 large carrot, peeled and cut into thick matchsticks (or about 1½ cups shredded carrots)
  • 1 lb daikon, peeled and cut into thick matchsticks
  • 1 teaspoon kosher salt
  • 2 teaspoons plus ½ cup sugar
  • 1½ cups distilled white vinegar
  • 1 cup lukewarm water
  • Pork:
  • 1 shallot, finely chopped
  • 1 clove garlic, thinly sliced
  • 1 teaspoon brown sugar
  • ⅛ teaspoon kosher salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon fine shrimp sauce (optional)
  • 2 teaspoons fish sauce
  • 2 tablespoons vegetable oil
  • 1 stalk lemongrass, trimmed and finely chopped
  • 1 lb boneless pork shoulder, cut into ¼-inch strips
  • Sandwich:
  • 2 petite baguette rolls
  • mayonnaise
  • Maggi Seasoning sauce
  • roasted lemongrass pork (above)
  • 6-8 thin cucumber strips (or wedges)
  • 5-6 cilantro sprigs
  • 8-10 thin jalapeño slices
  • ¼ cup pickles (above), drained

From Your Pantry

cooking oil

extra virgin olive oil

kosher salt and black pepper

butter

cooking spray

Equipment

Brava metal tray

colander

mixing bowls

mortar and pestle (or food processor)

2-quart storage container

Nutrition Information

Allergens: Fish, Wheat (Gluten), Shellfish

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

  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.