Recipes - Vietnamese

Banh Mi Thit Noung (Banh Mi With Lemongrass Pork)
Banh Mi Thit Nuong


Banh mi is the Vietnamese term for “bread”, the baguette that is used to make the popular Vietnamese sandwich. The Vietnamese baguette is crispy on the outside and fluffy in the inside. With ingredients of flavourful grilled lemongrass pork with chilli, coriander, chilli and mayonnaise, this banh mi is great to be eaten as a snack or as a main.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Light MealSnack
Cook Method: Grill/BBQ
Cuisine: Vietnamese









Ingredients:

900g boneless pork shoulder (cut into 0.5cm thick slices, 20cm length x 6cm width)
4-6 Vietnamese baguette rolls (sliced lengthwise in the center)
½ bunch coriander
2 birds eye red chilies (deseeded and thinly sliced)
Pickled carrots and daikon (store-bought or homemade)
Mayonnaise

Lemongrass Pork Marinade:

½ cup minced lemongrass
3 tbsp fish sauce
½ cup sugar
1½ tbsp ground black pepper
5 shallots (peeled and minced)
3 cloves garlic (peeled and minced)
2 tbsp roasted sesame oil
2 tbsp sweet soy sauce
2 tbsp cooking oil




Steps:
  1. Lightly pound the pork slices with a mallet/back of the kitchen knife. In a bowl, mix all the lemongrass pork marinade ingredients well. Put in the pork slices and marinade for about 1 hour or better overnight. Discard excess marinade before use.
  2. Preheat grill until ready to use. Gently arrange marinated pork slices onto the grill. Grill until the pork is nicely charred on both sides and meat is thoroughly cooked. If using indoor broiler oven, broil for 5-7 mins on each side or until the meat is completely cooked and nicely charred.
  3. Remove lemongrass pork from grill and assemble the baguettes with mayonnaise spread, and then put the sliced chillies, a slice of grilled lemongrass pork and finish off with a handful of pickled carrots and daikon and cilantro leaves. Serve a whole baguette or cut the baguette into half.

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Banh Mi Thit Noung (Banh Mi With Lemongrass Pork)

Banh Mi Thit Noung (Banh Mi With Lemongrass Pork)

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Banh mi is the Vietnamese term for “bread”, the baguette that is used to make the popular Vietnamese sandwich. The Vietnamese baguette is crispy on the outside and fluffy in the inside. With ingredients of flavourful grilled lemongrass pork with chilli, coriander, chilli and mayonnaise, this banh mi is great to be eaten as a snack or as a main.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Light MealSnack
Cook Method: Grill/BBQ
Cuisine: Vietnamese
Ingredients

900g boneless pork shoulder (cut into 0.5cm thick slices, 20cm length x 6cm width)
4-6 Vietnamese baguette rolls (sliced lengthwise in the center)
½ bunch coriander
2 birds eye red chilies (deseeded and thinly sliced)
Pickled carrots and daikon (store-bought or homemade)
Mayonnaise

Lemongrass Pork Marinade:

½ cup minced lemongrass
3 tbsp fish sauce
½ cup sugar
1½ tbsp ground black pepper
5 shallots (peeled and minced)
3 cloves garlic (peeled and minced)
2 tbsp roasted sesame oil
2 tbsp sweet soy sauce
2 tbsp cooking oil

Instructions
  1. Lightly pound the pork slices with a mallet/back of the kitchen knife. In a bowl, mix all the lemongrass pork marinade ingredients well. Put in the pork slices and marinade for about 1 hour or better overnight. Discard excess marinade before use.
  2. Preheat grill until ready to use. Gently arrange marinated pork slices onto the grill. Grill until the pork is nicely charred on both sides and meat is thoroughly cooked. If using indoor broiler oven, broil for 5-7 mins on each side or until the meat is completely cooked and nicely charred.
  3. Remove lemongrass pork from grill and assemble the baguettes with mayonnaise spread, and then put the sliced chillies, a slice of grilled lemongrass pork and finish off with a handful of pickled carrots and daikon and cilantro leaves. Serve a whole baguette or cut the baguette into half.

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