Grilled Vietnamese Lemongrass Pork Banh Mi with Quick-Pickled Vegetables

Whisk the lemongrass, fish sauce, brown sugar, garlic, and soy sauce, then toss with the sliced pork and marinate for at least 30 minutes.

Serves 4

Ingredients

• 1.25 lb (560g) pork shoulder, thinly sliced
• 3 stalks lemongrass, tender core minced
• 3 tbsp fish sauce
• 2 tbsp brown sugar
• 4 cloves garlic, minced
• 1 tbsp soy sauce
• 2 medium carrots, julienned
• 1 daikon radish, julienned
• 1/2 cup rice vinegar
• 4 crusty baguette rolls
• 1/3 cup mayonnaise
• 1 cucumber, thinly sliced lengthwise
• 1 bunch fresh cilantro and 2 jalapenos, sliced

Instructions

1. Whisk the lemongrass, fish sauce, brown sugar, garlic, and soy sauce, then toss with the sliced pork and marinate for at least 30 minutes.
2. Make the pickle by dissolving 2 tablespoons of sugar and a pinch of salt into the rice vinegar with a splash of water, then submerge the carrot and daikon for 20 minutes.
3. Heat a grill to high and lay the marinated pork directly over the coals, grilling 2-3 minutes per side until caramelized and lightly charred.
4. Warm the baguette rolls at the edge of the grill until the crust crackles, then split them lengthwise.
5. Spread mayonnaise inside each roll and layer in the cucumber, grilled pork, and a generous tangle of drained pickled vegetables.
6. Finish with cilantro and jalapeno slices, press the sandwich closed, and serve immediately while the pork is still hot.
7. Banh mi is Vietnam's brilliant fusion of French colonial baguette and vibrant Southeast Asian flavor, and the grilled lemongrass version is the cookout-ready cousin of the classic. The smoky char from open coals plays against the bright crunch of the pickles, making it a portable, refreshing lunch perfectly suited to a hot summer afternoon. Build them to order and let everyone pile on their own herbs and chiles.

Nutrition (estimated, per serving)

• Calories: 620 kcal
• Protein: 34g
• Fat: 30g
• Carbohydrates: 52g
• Fiber: 4g
• Sugar: 14g
• Sodium: 1480mg