Simple Way to Make Homemade Grilled Lemongrass Pork Banh Mi Sandwiches

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The ingredients needed to make Grilled Lemongrass Pork Banh Mi Sandwiches:

1. Prepare Marinade:
2. Take 1/2 cup minced lemongrass (sub 3 tbsp lemongrass paste)
3. Get 1/2 cup sugar
4. Make ready 2 1/2 tbsp fish sauce
5. Take 1 1/2 tbsp ground black pepper
6. Get 1/4 cup green onions minced
7. Prepare 5 shallots, peeled and minced
8. Prepare 1 tbsp garlic olive oil (sub 3 minced garlic cloves)
9. Get 2 tbsp roasted sesame oil
10. Take 2 tbsp peanut oil/regular cooking oil
11. Prepare 2 tbsp sweet soy sauce
12. Prepare Do Chua:
13. Get 1 cup rice vinegar
14. Take 1/2 cup white sugar
15. Get 1/2 cup water
16. Prepare 1 tsp salt
17. Make ready 3/4 cup daikon cut into matchsticks
18. Take 3/4 cup carrots cut into matchsticks
19. Prepare Spread:
20. Take 1/2 cup mayonnaise
21. Get 2 tbsp sriracha
22. Take Other Ingredients:
23. Get 4 Bakers of Paris mini baguettes
24. Prepare 1 1/2 lbs boneless center-cut pork loin roast, sliced thin (1/8 to 1/4 inch) or sub pork butt
25. Get 1 small cucumber
26. Get 1 bunch cilantro
27. Get 1 lime
28. Prepare 2 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!

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