Vietnamese · Lunch
Vietnamese Grilled Pork Sandwich
Grilled marinated pork shoulder, sliced thin and layered into a crusty baguette with quick-pickled carrot and daikon, cucumber, cilantro, fresh chili and mayonnaise. The pork is marinated in fish sauce, garlic, lemongrass and sugar, then char-grilled warm and served with tangy pickle and fresh herbs.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
712Calories
34.8gProtein
36.9gFat
58.6gCarbs
16.8gSugar
4.2gFiber
2010mgSodium
96mgChol
9.1gSat Fat
650mgPotassium
90mgCalcium
3.4mgIron
0.9mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice pork shoulder into thin 1/4-inch strips. Mince garlic and lemongrass separately and set aside with carrot and daikon.
2
Marinate
Whisk together fish sauce, garlic, lemongrass, sugar, honey, pepper and oil. Coat pork and refrigerate 30 minutes.
3
Pickle
Toss carrot and daikon with rice vinegar and sugar. Let stand at room temperature 30 minutes until translucent.
4
Sear
Grill marinated pork on high heat 2 to 3 minutes per side until charred and cooked through with no pink.
5
Build
Split baguette lengthwise, spread mayonnaise, layer cucumber, pickled vegetables, pork, onion, chili and cilantro.
6
Plate
Press sandwich closed gently and slice diagonally in half to serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemongrass
- 2 tsp2 tsp sugar
- 2 tsp2 tsp honey
- 1 tsp1 tsp black pepper
- 2 tsp2 tsp vegetable oil
- 1/2 cup60g carrot
- 1/2 cup56g daikon
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar
- 22 baguette section, 6 inches (about 2.5 oz/70g)
- 4 tbsp4 tbsp mayonnaise
- 88 cucumber slices
- 4 sprigs4 sprigs cilantro
- 4 slices4 slices fresh chili
- 11 onion
