Lemongrass pork banh mi

By Bianca Osbourne
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Grilled pork

  • 2 stalks lemongrass, white core thinly sliced, plus 2 stalks to use as skewers
  • 1/2 small yellow onion, diced
  • 5 garlic cloves, finely chopped
  • 1 inch (2 cm) piece of ginger, peeled and chopped
  • 1 red Thai chili, seeded and chopped
  • 3 scallions, whites only, chopped
  • 1/4 cup (60 ml) honey
  • 2 tablespoons (30 ml) fish sauce
  • 1 tablespoon (15 ml) dark soy sauce
  • 1 tablespoon (15 ml) light soy sauce
  • 1 pound (454 g) boneless pork butt, sliced thin
  • 2 tablespoons (30 ml) vegetable oil, for grilling

Banh mi

  • 1 cup (240 ml) shredded carrots
  • 1 cup (240 ml) shredded daikon
  • 1 cup (240 ml) white vinegar
  • 1/2 cup (120 ml) water
  • 4 tablespoons (60 ml) sugar
  • 2 teaspoons (10 ml) salt
  • Baguette, sliced into 4-inch (10 cm) sections and cut as an opened sandwich
  • 8 tablespoons (90 ml) Asian mayonnaise
  • 2 tablespoons (30 ml) Maggi seasoning sauce
  • Grilled Pork


  • Cilantro leaves
  • Sliced chives
  • Sliced red hot peppers


Grilled Pork

1. In a food processor, combine the sliced lemongrass, onion, garlic, ginger, chili, scallions, honey, fish sauce, and dark and light soy sauce. Purée to a smooth paste.

2. Rub the paste into the pork, cover and marinate in the refrigerator overnight.

3. Preheat a grill to medium-high heat.

4. Trim the 2 extra lemongrass stalks, cutting off tender parts and sharpening the ends. Thread the marinated pork onto the stalks.

5. Brush the skewers with oil and place onto the grill. Cook them 2-3 minutes per each of the 4 sides, flipping often, until fully cooked.

6. Remove from grill and let rest, loosely covered, for 5-8 minutes.

Banh Mi

1. In a small saucepan over medium heat, warm the sugar, salt, and vinegar slightly, just to dissolve. Cool the mixture, then combine with the carrots and daikon. Let rest.

2. In a small bowl, combine the mayonnaise and Maggi sauce and stir until uniform in colour and texture.

To serve

1. Spread a bit of the Maggi-mayo mixture onto both sides of a sliced baguette.

2. Add a portion of the grilled pork (off the skewer), top with the carrot-daikon mixture, and garnish with cilantro, chives, and red chilies.  

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