Vietnamese · Lunch
Vietnamese Grilled Pork Sandwich (High-Protein)
Marinated grilled pork shoulder on a toasted baguette with pickled carrot and daikon, cucumber, cilantro, jalapeno and a fried egg. The pork is lemongrass and fish-sauce marinated then charred, delivering smoky, tangy, herb-bright flavors with creamy mayonnaise richness.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
712Calories
52.3gProtein
29.8gFat
58.1gCarbs
14.6gSugar
5.4gFiber
2180mgSodium
435mgChol
8.1gSat Fat
890mgPotassium
110mgCalcium
4.8mgIron
1.9mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Mince the lemongrass and garlic. Combine fish sauce, lemongrass, garlic, brown sugar and soy sauce in a small bowl; add pork shoulder and coat thoroughly.
2
Marinate
Cover and refrigerate the pork for 30 minutes until the lemongrass and fish sauce penetrate the meat.
3
Pickle
Toss julienned carrot and daikon with rice vinegar and sugar in a small bowl; let sit 20 minutes until softened and tangy.
4
Grill
Heat a grill pan with vegetable oil over high heat; grill pork slices 2 to 3 minutes per side until charred at the edges and cooked through with no pink.
5
Fry
In the same pan over medium heat, fry the egg 2 to 3 minutes until the white is set and yolk edges firm.
6
Toast
Split the baguette lengthwise and toast it cut-side down in the pan over medium heat 1 to 2 minutes until the crust crisps.
7
Plate
Spread mayonnaise inside the toasted baguette, then layer pork, egg, drained pickled vegetables, cucumber, jalapeno and cilantro; press gently closed.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp vegetable oil
- 22 small baguette, about 6 in (1.9 oz, 55g)
- 22 large eggs
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 66 thin cucumber slices
- 4 sprigs4 sprigs cilantro
- 44 thin jalapeno slices
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp soy sauce
