Vietnamese
Lemongrass Pork or Chicken Banh Mi
Lemongrass pork, pickled vegetables, cucumber, herbs, and chile stack up in a crackly baguette. The quick pickle and mayo-chile spread give the sandwich its classic sweet-sour-creamy balance.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbQuick Weeknight
At a Glance
- Time
- 40 mins
- Serves
- 2
- Cost
- Medium
- Cuisine
- Vietnamese
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Whisk the lemongrass, garlic, fish sauce, tamari, brown sugar, and neutral oil together. Toss with the pork and let it marinate for 15 to 20 minutes.
- Mix the carrot and daikon with the rice vinegar, sugar, and salt. Let the vegetables quick-pickle while the pork cooks; they should stay crisp.
- Heat a skillet over medium-high heat and cook the pork until caramelized at the edges and cooked through, about 5 to 6 minutes. Transfer it to a plate so it does not steam.
- Stir the mayonnaise and sriracha together and spread it inside the warm baguettes or gluten-free rolls.
- Fill each sandwich with the pork, quick pickles, cucumber, cilantro, and jalapeno. Serve immediately while the bread is still crackly.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Run the same filling, pickles, herbs, and mayo for both, then use baguette for one sandwich and a gluten-free roll or rice bowl for the other.