Lemongrass Pork or Chicken Bánh Mì Sandwich

Why You’ll Love This Recipe

• Bold lemongrass marinade delivers charred, savory-sweet bites in minutes.
• Crisp-tender quick pickles bring tang and crunch without special equipment.
• Customizable: choose pork or chicken, dial the heat with jalapeños, add pâté if you like.
• Meal-prep friendly components make assembly fast for weeknights.

Grocery List

• Produce: Lemongrass, garlic, shallot, daikon radish, carrots, English cucumber, jalapeños, cilantro, lime
• Dairy: Mayonnaise
• Pantry: Fish sauce, soy sauce or Maggi seasoning, sugar, kosher salt, white vinegar (5%), neutral oil, Vietnamese-style baguette rolls

Full Ingredients

Lemongrass Marinade and Protein

• 1 lb (450 g) boneless pork shoulder, thinly sliced across the grain, or 1 lb (450 g) boneless, skinless chicken thighs, sliced into 1/2-inch (1.3 cm) strips
• 2 stalks lemongrass, tender inner parts only, minced (about 3 tbsp)
• 3 garlic cloves, minced (about 1 tbsp)
• 1 small shallot, minced (about 2 tbsp)
• 2 tbsp fish sauce
• 1 tbsp soy sauce (or Maggi seasoning)
• 1.5 tbsp granulated sugar (or light brown sugar)
• 1 tbsp fresh lime juice
• 1 tbsp neutral oil (canola, grapeseed, or peanut)
• 1/2 tsp freshly ground black pepper
• Optional: 1/2 tsp ground turmeric for a warm golden hue

Quick Pickled Daikon and Carrot

• 1 cup (120 g) daikon radish, cut into thin matchsticks
• 1 cup (120 g) carrot, cut into thin matchsticks
• 1/2 cup (120 ml) distilled white vinegar (5% acidity)
• 1/2 cup (120 ml) water
• 3 tbsp sugar
• 1 tsp kosher salt

Seasoned Mayo and Assembly

• 4 Vietnamese-style baguette rolls (6–8 inches / 15–20 cm each) or 1 long baguette cut into 4
• 1/3 cup (80 g) mayonnaise
• 1 tsp Maggi seasoning or soy sauce (optional, for the mayo)
• 1 small English cucumber, thinly sliced lengthwise or into batons
• 1–2 jalapeños, thinly sliced
• 1 cup (about 20 g) fresh cilantro sprigs, tender stems included
• Optional: 1/3 cup smooth pork or chicken liver pâté; extra Maggi or soy for finishing

Step-by-Step Instructions

Step 1: Make the quick pickles

In a medium bowl or jar, whisk together the vinegar, water, sugar, and salt until dissolved. Add the daikon and carrot matchsticks, press them down to submerge, and refrigerate for at least 30 minutes (or up to 1 week). Drain well before using so the sandwiches stay crisp.

Step 2: Mix the lemongrass marinade

In a large bowl, combine the minced lemongrass, garlic, and shallot with fish sauce, soy sauce, sugar, lime juice, neutral oil, black pepper, and turmeric (if using). Stir until the sugar dissolves and the mixture smells fragrant and citrusy.

Step 3: Marinate the protein

Pat the pork or chicken dry. Add it to the bowl and toss to coat every piece. Cover and refrigerate for 30 minutes (up to 24 hours for deeper flavor). If marinating longer than 1 hour, remove from the fridge 15 minutes before cooking to take off the chill.

Step 4: Sear or grill the meat

Preheat a grill or cast-iron skillet over medium-high heat (about 450°F / 230°C). Working in batches to avoid crowding, cook the marinated meat 3–4 minutes per side until well-browned and slightly charred at the edges. For chicken, cook to an internal temperature of 165°F (74°C). For pork, cook to 145°F (63°C) and rest 3 minutes. Transfer to a plate and tent loosely with foil.

Step 5: Warm the bread and make the mayo

Heat the oven to 350°F (175°C). Place the baguette rolls directly on the rack and bake 5–8 minutes until the crust is crisp and the interior is warm but still fluffy. In a small bowl, mix the mayonnaise with Maggi or soy (if using) until smooth.

Step 6: Assemble the bánh mì

Split each roll lengthwise, keeping a hinge. Spread a generous layer of seasoned mayo on both cut sides. If using pâté, spread a thin layer on one side. Add a few cucumber slices, a pile of warm meat, a handful of well-drained pickled daikon and carrot, jalapeño slices to taste, and lots of cilantro sprigs. Finish with a tiny drizzle of Maggi or soy if you like, close gently, and serve immediately while the bread is still crisp.

Pro Tips

• Use only the pale, tender inner core of lemongrass and mince it very finely for the most aroma without stringy bits.
• Partially freeze pork for 20–30 minutes to make thin slicing easier and more even.
• Cook in batches and avoid crowding the pan; contact with high heat is what gives you that caramelized sear.
• Drain pickles well and pat with a paper towel if needed to prevent soggy bread.
• For peak crunch, warm the rolls just before assembly and serve right away.

Variations

• Lemongrass Tofu: Press extra-firm tofu, slice into slabs, marinate 20 minutes, then sear until deeply golden. Great vegetarian option.
• Pâté Lover’s: Add a thin smear of pork or chicken liver pâté under the mayo for classic richness.
• Spicy Sriracha Mayo: Stir 1–2 tsp sriracha into the mayo for extra heat and color.

Storage & Make-Ahead

Quick pickles keep in the fridge up to 1 week (crispest in the first 3–4 days). Marinate protein up to 24 hours. Cooked meat stores 3 days refrigerated or up to 2 months frozen; reheat quickly over medium heat to keep edges caramelized. Seasoned mayo keeps 1 week refrigerated. For best texture, assemble sandwiches just before serving; storing assembled bánh mì will soften the bread.

Nutrition (per serving)

Approximate per sandwich (pork version): 700 calories; 34 g protein; 75 g carbohydrates; 36 g fat; 5 g fiber; 12–16 g sugar; 1200–1500 mg sodium. Chicken thigh version is typically 30–60 calories lower. Values will vary based on bread size, condiments, and exact ingredients.