Pork banh mi
This popular Vietnamese street food uses marinated pork loin as the star of the show, with pickles and spiced mayo.
Ingredients
For the pork
- 2 Thai shallots, chopped
- 2 lemongrass stalks, outer skin removed and chopped
- 4 garlic cloves, crushed
- 3 tbsp oyster sauce
- 1 tbsp crushed fresh root ginger
- 1 tsp palm sugar
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 500g/1lb 2oz pork loin, flattened out a bit and cut into strips
For the pickles
- 1 green chilli, julienned
- 1 carrot, julienned
- ¼ daikon, julienned
- 2–3 tbsp palm sugar, to taste
- 1 lime, juice only
- 50ml/2fl oz rice wine vinegar
To serve
- ½ crunchy baguette
- 3 tbsp mayonnaise
- 2 garlic cloves, chopped
- ½ bunch Thai basil, chopped
- 1 tbsp sriracha
- 1 Little Gem lettuce, leaves separated
- ½ cucumber, cut into discs
- fresh coriander sprigs, to garnish
Method
To make the pork, add all the ingredients except the pork to a food processor and blend together. Pour into a bowl, add the pork strips and toss to coat, then cover and allow to marinate in the fridge for 24 hours.
Pre-heat a griddle pan over high heat, add the pork to the pan and cook on the very hot griddle until crispy. This will take 7–10 minutes, depending on the thickness of the meat.
To make the pickles, place the chilli, carrot and daikon in a bowl. Add the sugar, lime juice and vinegar to a saucepan and heat until the sugar is dissolved, then pour over the vegetables. Allow to steep to pickle.
To serve, toast the inside of the baguette in a griddle pan until golden. Meanwhile, mix the mayonnaise, garlic, basil and siracha together. Spread this inside the toasted baguette then lay some lettuce leaves and cucumber down one side of the baguette. Fill with the crispy pork, top with the pickles and garnish with the coriander.
