Banh Mi with Lemongrass Pork
Crusty baguette with grilled pork, pickled veg and herbs.
Banh Mi with Lemongrass Pork is a classic protein-forward Vietnamese recipe built around pork shoulder, baguette and carrot. It serves 3 and comes together in roughly 35 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 35 minutes without much fuss. The method leans on high-heat grilling, which is what gives the finished dish its signature texture and depth.
The headline ingredients here are pork shoulder, baguette, carrot and daikon. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.
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580
kcal
28g
Protein
62g
Carbs
24g
Fat
Ingredients
- pork shoulderkey500 g sliced
- baguettekey3
- carrotkey2
- daikonkey1
- cucumber1
- lemongrass2 stalks
- fish sauce3 tbsp
- mayonnaise4 tbsp
Method
- 1Step 1 ~9 min
Marinate pork in minced lemongrass, fish sauce, sugar, garlic 30 min.
- 2Step 2 ~9 min
Quick-pickle carrot + daikon in vinegar + sugar 20 min.
- 3Step 3 ~9 min
Grill pork hot 3 min per side.
- 4Step 4 ~9 min
Split baguette; smear mayo; layer pork, pickles, cucumber, herbs.
Per-step times are approximate and based on the total cook time of 35 minutes.
Pro tips & common mistakes
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Banh Mi with Lemongrass Pork take to cook?
- From prep to plate, Banh Mi with Lemongrass Pork takes about 35 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Banh Mi with Lemongrass Pork vegetarian?
- No — this version contains non-vegetarian ingredients (pork shoulder, baguette and carrot). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
- What are the key ingredients in Banh Mi with Lemongrass Pork?
- The headline ingredients are pork shoulder, baguette and carrot. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Banh Mi with Lemongrass Pork?
- Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
- What should I serve with Banh Mi with Lemongrass Pork?
- Banh Mi with Lemongrass Pork pairs naturally with classic vietnamese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have pork shoulder?
- If pork shoulder is hard to find, look for the closest substitute by texture and cooking time — that matters more than matching the flavour exactly. The dish will still work; it will just lean in a slightly different direction.