Bánh mì with lemongrass pork
◷ 79 minmedium
Light, crisp baguettes filled with browned lemongrass pork, pâté and mayonnaise, balanced by sharp-sweet carrot and daikon pickles, cucumber, coriander and fresh chilli.
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Bánh mì with lemongrass pork
Preparation takes 47 minutes. Cooking takes 35 minutes. Allow 79 minutes in total. Makes 4 servings. Key ingredients: raw boneless pork shoulder steaks, weighed after trimming tough connective tissue and excessive external fat, fresh lemongrass tender core, weighed after removing woody outer layers, peeled garlic, ordinary fish sauce, light soy sauce. Equipment: 28 cm heavy frying pan, Thin-tip digital food thermometer, Non-reactive bowl of at least 1.5 litres for the pickles, Bowl and cover for marinating the pork, Separate raw-meat and ready-to-eat chopping boards, Sharp knife and fine grater, One pair of tongs reserved for loading and turning raw or partly cooked pork, with a separate resting dish, A second, clean pair of tongs reserved for transferring fully cooked pork and assembling sandwiches, Clean plate and foil for cooked pork, Baking tray large enough for four baguettes without stacking, Sieve, Kitchen paper for removing burnt pan residue.
Kitchen tip: A 28 cm pan should hold about 200 g sliced pork in one uncrowded layer. If yours cannot, use more batches and allow extra cooking time rather than stacking the meat.