PREP TIME
2 hours
COOK TIME
15 mins
SERVINGS
4
Ingredients
Meat Marinade
- 2-3lbs pork butt steak
- 1/2 cup lemongrass paste
- 1 Tbsp ginger paste
- 1 Tbsp cilantro paste
- 1 Tbsp jalapeño paste
- 1 head garlic, minced
- 3-5 shallots (depending on size)
- 1/2 cup sugar
- 2 Tbsp sesame seed oil
- 2 Tbsp cooking oil
- 2 Tbsp soy sauce
Pickled Veg
- 1/2 regular size daikon (can substitute parsnip)
- 2 cucumber
- 3 carrots
- 1 tsp salt
- 1 cup rice vinegar
- 3 Tbsp sugar
- 1 cup water
Sandwich Build
- 1 Italian loaf, baked
- Grilled pork butt steak
- Pickled veg
- Sriracha mayo
COOKING INSTRUCTIONS:
Banh Mi
1. Slice daikon, cucumber, and carrots into 2” matchsticks. Combine with salt, vinegar, sugar, and water in a storable container. Refrigerate for at least 2 hours (half a day is best).
2. Combine all marinade ingredients in a bowl. Pound out pork then add to bowl and marinate for at least 2 hours (overnight is best).
3. Grill pork until at least 145º internal temp. Let rest 5 minutes, then slice into 3” long strips.
4. Slice Italian loaf lengthwise (without slicing all the way through). Pick out some of the bread on each inner side of the loaf. Slather both sides with sriracha mayo.
5. Add pork strips, then top with a generous amount of pickled veg.
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