Lemongrass Pork Banh Mi – Sandwiches

It’s been beautiful weather here in the Carolinas! Time to get out the grill! Today I’m making lemongrass pork banh mi. Banh mi is very similar to a sub or hoagie, but in my opinion, much better! It’s very healthy and full of flavor! 🙂

There is a little bit of prep time required for this sandwich, but it is well worth it.

First you will need to make the carrot and radish pickles.

You will need:

1 cup warm water

1/4 cup distilled white vinegar

2 Tbsp sugar

2 tsp salt

1/2 pound carrots (peeled and cut to match stick size) I buy pre-cut ones

1/2 pound daikon radish (peeled and cut to match stick size) If you don’t have daikon you can use regular red radishes

Mix the water, vinegar, sugar and salt until the sugar and salt dissolves. Place the carrots and radish in a container and cover with the liquid. Let sit in brine for at least and hour and store in the fridge for up to a week.

Next begin on your meat. For this you will need:

1/4 cup fish sauce

1 Tbsp soy sauce

3 Tbsp sugar

2 Tbsp oil

2 stalks grated lemongrass, or if you buy the frozen kind you’ll need about 1/4 cup

2 large cloves garlic, finely chopped

2 lbs pork tenderloin, cut into pieces

Mix all the ingredients together.

Allow to marinate for at least one hour (though I’m usually in a hurry and never give it more than 20 min. and it still tastes fine). Place on the grill until meat is done and beginning to brown.

There are several variations on the mayonnaise that you can use. You can use plain mayonnaise or you can mix it with other ingredients like lime, chili paste or soy sauce. I usually choose just soy sauce. For that variation you will need:

5 Tbsp real mayonnaise

1Tbsp soy sauce