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Quick Lemongrass Pork Banh Mi
80% authentic · Vietnamese-inspired
A simplified version of the classic Banh Mi, using pre-marinated pork or quick-cooking pork, and fewer pickled components for a faster assembly.
Ingredients
- Pork tenderloin1 lb
- Lemongrass paste2 tbsp
- Fish sauce2 tbsp
- Garlic powder1 tsp
- Sugar1 tsp
- Vegetable oil1 tbsp
- Baguettes4
- Carrots1 cup, julienned
- Rice vinegar1/4 cup
- Sugar1 tbsp
- Salt1/2 tsp
- Mayonnaise1/2 cup
- Sriracha1 tbsp (optional)
- Cucumber1/2, thinly sliced
- Cilantro1/2 bunch
Steps
- 1
Quick pickle carrots: Combine julienned carrots with rice vinegar, 1 tbsp sugar, and 1/2 tsp salt. Let sit for at least 15 minutes.
- 2
Marinate and cook pork: Slice pork tenderloin thinly. Toss with lemongrass paste, fish sauce, garlic powder, 1 tsp sugar, and vegetable oil. Cook in a hot skillet or grill until browned and cooked through, about 5-7 minutes.
- 3
Prepare baguettes: Slice baguettes lengthwise.
- 4
Make spicy mayo: Mix mayonnaise with Sriracha (if using).
- 5
Assemble: Spread spicy mayo on the baguettes. Fill with cooked pork, pickled carrots, cucumber slices, and cilantro.
- 6
Serve immediately.
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