Banh Mi with Lemongrass Pork
- 2 lbs boneless pork butt
- 4-6 8-inch baguette rolls, sliced lengthwise in the center
- 1/2 bunch cilantro leaves
- 5 Jalapeno chilies, seeds removed and thinly sliced
- Pickled carrots and daikon (store-bought or homemade)
- Mayonnaise
- 1/2 cup minced lemongrass
- 1/2 cup sugar
- 3 tablespoons fish sauce
- 1 1/2 tablespoons ground black pepper
- 5 shallots, peeled and minced
- 3 cloves garlic, peeled and minced
- 2 tablespoons roasted sesame oil
- 2 tablespoon peanut oil/regular cooking oil
- 2 tablespoons sweet soy sauce
- Produce
- Cilantro, leaves (1/2 bunch)
- Garlic (3 cloves)
- Jalapeno chilies (5)
- Lemongrass (1/2 cup)
- Pickled carrots and daikon, store-bought or homemade (1)
- Shallots (5)
- Meat
- Pork butt, boneless (2 lbs)
- Condiments
- Fish sauce (3 tablespoons)
- Mayonnaise (1)
- Soy sauce, sweet (2 tablespoons)
- Cooking & Baking
- Black pepper, ground (1 1/2 tablespoons)
- Peanut oil/regular cooking oil (2 tablespoon)
- Sesame oil, roasted (2 tablespoons)
- Sugar (1/2 cup)
- Bread & Baked Goods
- 8-inch baguette rolls (4)
Preparation
Read recipe preparation on rasamalaysia.com
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Published June 6, 2012 (8 months ago).
181 people saved this recipe.
