Weeknight Lemongrass Pork Banh Mi

⏱ 45 min · Serves 4

Crackling-crisp baguette packed with sticky lemongrass pork, tangy quick-pickled carrot and daikon, cool cucumber and a heap of coriander. All the sweet-salty-sour crunch of a Saigon street stall, ready in under an hour.

Per serving: 720 kcal · 36.0g protein · 72.0g carbs · 32.0g fat

Ingredients

• 500g pork shoulder or pork loin, thinly sliced
• 2 lemongrass stalks, tough outer layers removed, finely minced
• 3 garlic cloves, minced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tsp ground black pepper
• 1 tbsp vegetable oil, plus extra for frying
• 1 medium carrot (about 120g), julienned
• 150g daikon radish, julienned
• 120ml rice vinegar
• 3 tbsp caster sugar
• 1 tsp fine salt
• 120ml warm water
• 4 small baguettes or 2 long ones, halved
• 4 tbsp mayonnaise
• 2 tbsp pate (chicken or pork liver), optional
• 1 Lebanese cucumber, sliced into long thin strips
• 1 large handful coriander sprigs
• 1-2 red chillies, thinly sliced
• Maggi seasoning or light soy, for drizzling

Method

1. Make the pickle: dissolve the caster sugar and salt in the warm water, stir in the rice vinegar, then add the carrot and daikon. Press down to submerge and leave at least 20 minutes (up to a week in the fridge).
2. Marinate the pork: mix the lemongrass, garlic, fish sauce, soy, brown sugar, black pepper and 1 tbsp oil in a bowl. Add the sliced pork, toss well and leave 15-20 minutes while the pickles sit.
3. Heat a splash of oil in a large frying pan or wok over high heat. Cook the pork in two batches, spreading it out and leaving it undisturbed for a minute so it caramelises, then tossing until browned and just cooked, 3-4 minutes per batch. Set aside.
4. Warm the baguettes in a hot oven (200C) for 4-5 minutes until crisp, then split lengthways, leaving a hinge, and pull out a little of the soft crumb.
5. Spread the cut sides with pate (if using) and mayonnaise.
6. Layer in the hot pork, a generous tangle of drained pickles, cucumber strips, coriander and chilli. Drizzle with a little Maggi seasoning, press the sandwich closed and eat immediately while the bread is still crunchy.