Saigon Grilled Pork Sandwich — Banh Mi Thit Nuong
Saigon-style baguette stuffed with lemongrass and honey grilled pork shoulder, pate, mayonnaise, pickled carrot and daikon, cucumber spears, cilantro, and sliced jalapeno, finished with a splash of Maggi seasoning.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass cores, garlic, and shallot. Whisk into honey, fish sauce, dark soy, black pepper, and oil. Toss pork in marinade 5 minutes at room temperature. Peel carrot and daikon, slice into matchsticks, toss with rice vinegar, sugar, and salt; let sit 10 minutes until glossy and translucent.
Grill
Heat grill pan over high 3 minutes until smoking hot. Lay pork slices in a single layer, cook 2 minutes per side until edges char and marinade caramelises to deep mahogany glaze.
Toast
Split baguettes lengthwise, lay cut-side down on hot grill pan over high 1–2 minutes until warmed through with light grill marks and crust turns crisp.
Stuff
Spread pâté on bottom half of each baguette 30 seconds off heat, mayonnaise on top. Layer grilled pork, drained pickled ribbons, cucumber spears, jalapeño slices, and cilantro until bread cradles filling firmly and tightly.
Finish and plate
Splash Maggi seasoning over filling on each sandwich, press top half down, slice banh mi diagonally on a board, and serve immediately while the bread is shatteringly crisp.
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