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Grilled Lemongrass Pork Banh Mi Sandwiches
Grilled Lemongrass Pork Banh Mi Sandwiches

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We hope you got insight from reading it, now let’s go back to grilled lemongrass pork banh mi sandwiches recipe. You can have grilled lemongrass pork banh mi sandwiches using 28 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Grilled Lemongrass Pork Banh Mi Sandwiches:
  1. Take Marinade:
  2. You need minced lemongrass (sub 3 tbsp lemongrass paste)
  3. You need sugar
  4. Use fish sauce
  5. Use ground black pepper
  6. Take green onions minced
  7. Provide shallots, peeled and minced
  8. Take garlic olive oil (sub 3 minced garlic cloves)
  9. Provide roasted sesame oil
  10. Take peanut oil/regular cooking oil
  11. Prepare sweet soy sauce
  12. Prepare Do Chua:
  13. Use rice vinegar
  14. Use white sugar
  15. You need water
  16. Provide salt
  17. Take daikon cut into matchsticks
  18. Use carrots cut into matchsticks
  19. You need Spread:
  20. Get mayonnaise
  21. Use sriracha
  22. You need Other Ingredients:
  23. Use Bakers of Paris mini baguettes
  24. Provide boneless center-cut pork loin roast, sliced thin (1/8 to 1/4 inch) or sub pork butt
  25. Take small cucumber
  26. Get cilantro
  27. Provide lime
  28. Take jalapenos
Steps to make Grilled Lemongrass Pork Banh Mi Sandwiches:
  1. At least 3 hours before cooking (preferably the night before), whisk together marinade ingredients in a shallow bowl. Add raw pork, cover and refrigerate for at least 2 hours to marinade.
  2. At least 2 hours before cooking, boil water, rice vinegar, sugar and salt in a saucepan about a minute, stirring until sugar dissolves completely. Let pickling liquid cool while chopping daikon and carrots into matchsticks. Pour cooled pickling liquid over daikon and carrots in a bowl so they stay submerged, cover, then refrigerate for an hour.
  3. Make sriracha mayo by whisking together in a bowl (can be done whenever)
  4. Cut cucumber into small matchstick length slices, but a bit wider, similar to sliced pickles in a jar, set aside. Take leafy cilantro bits off of the stems and set aside in a pile. Slice lime in quarters. Slice jalapenos after de-seeding/removing the membrane.
  5. Cook pork on grill over high heat ensuring black marks, it won't take long, maybe 3-4 minutes per piece. Slice meat into small strips. Meanwhile cut bread open and scoop out a good portion of the middle - this can be set aside to dip in the sriracha mayo on the side ;)
  6. Toast bread while meat is cooking, ensuring it is toasted on the inside where it was cut (spread it open so the heat hits the white part) Spread sriracha mayo on bread liberally, then add meat into the hollowed out part of the bread.
  7. Drain Do Chua, add to sandwich on top of the meat, along with cucumbers on the sides of the meat against the bread. Sprinkle cilantro and jalapenos on top, squirt with lime and enjoy!

I never knew what they were until I moved to N. America where these Vietnamese sandwiches have become increasingly popular! Grilled Lemongrass Pork: Place the pork in a mixing bowl or a ziplock bag. In a mortar and pestle, pound garlic, white peppercorns and. Hoppy IPAs are terrific with these bold sandwiches.

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