Vietnamese · Lunch
Vietnamese Grilled Pork Sandwich (Gluten-Free)
Grilled marinated pork shoulder sits inside a gluten-free baguette with quick-pickled carrot and daikon, cucumber, cilantro, and chili, brushed with a lime-fish sauce dressing and mayonnaise. The pork carries a lemongrass-garlic marinade with fish sauce for a smoky, tangy, herbal balance typical of Vietnamese banh mi.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
622Calories
40.2gProtein
24.9gFat
58.5gCarbs
18.7gSugar
5.1gFiber
1786mgSodium
98mgChol
6gSat Fat
732mgPotassium
86mgCalcium
3.6mgIron
0.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Slice pork shoulder into thin strips about 1/4 inch thick. Finely mince lemongrass and garlic cloves.
2
Marinate
Combine lemongrass, garlic, fish sauce, brown sugar, honey, and vegetable oil with pork. Toss to coat evenly.
3
Marinate
Cover and refrigerate pork 30 minutes.
4
Pickle
Toss julienned carrot and daikon with rice vinegar and sugar. Let sit 15 minutes until softened.
5
Grill
Heat grill pan over medium-high heat. Cook pork strips 2 to 3 minutes per side until edges char and center is no longer pink.
6
Build
Split gluten-free baguette roll lengthwise. Spread mayonnaise mixed with lime juice and tamari on cut sides.
7
Plate
Layer grilled pork, drained pickled carrot and daikon, cucumber slices, cilantro, and chili slices inside roll. Close sandwich.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp honey
- 2 tsp2 tsp vegetable oil
- 22 gluten-free baguette roll (about 6 inches)
- 2.2 oz60g carrot
- 2.2 oz60g daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 66 cucumber slices
- 4 sprigs4 sprigs cilantro
- 44 thin slices jalapeno or fresh chili
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp tamari soy sauce (gluten-free)
