Best Grilled Pork Banh Mi Recipes

BANH MI RECIPE

Steps:

• Lightly pound the pork slices with a mallet or the back of the kitchen knife. In a bowl, mix all the Marinade ingredients together. Marinate the pork with the Marinade, for 2 hours or best overnight. Discard excess marinade before grilling.
• Fire up the grill. Arrange the marinated pork onto the grill. Grill until the pork is nicely charred on both sides or until the pork is cooked through. If you are using a broiler oven, broil for 5-7 minutes on each side or until the pork is completely cooked and nicely charred.
• Remove the pork from the grill. Spread the the mayonnaise on the baguette and add a few grilled pork slices. Top the pork with pickled carrots and daikon and cilantro leaves. Cut the baguette into halves and serve immediately.

PORK BANH MI

Steps:

• For the Pork Tenderloin: To make the marinade, add 2 tablespoons rice vinegar, 1 tablespoon fish sauce, 1 teaspoon brown sugar, 1 teaspoon sriracha, & ½ tsp garlic powder to a large bowl or sealable bag. Mix marinade together and add pork tenderloin. Marinate at least 1 hour or as long as overnight.
• For the Quick Pickled Vegetables: In a large bowl mix 3 tablespoon rice vinegar, 1 tablespoon fish sauce, 2 teaspoons brown sugar together until sugar is dissolved. Add shredded carrots and sliced cucumbers. Mix together well until vegetables are fully coated in the liquid. If making ahead of time cover and refrigerate until ready to use. If not, keep the bowl with a mixing spoon on the counter, give the vegetables a stir in the liquid every so often as you make the rest of the meal.
• To Make the 2 Flavorful Mayos: Divide the mayo evenly between to 2 small bowls. Add remaining sriracha to one of the bowls and the lime juice and a dash of garlic powder to the other. Mix each bowl separately until a smooth sauce forms. Set aside (in fridge if necessary) until ready to use.
• Pre-heat grill to high. Remove pork from the marinade, allowing any access marinade to drip off. Place over direct heat. Grill 4 minutes, rotate pork tenderloin. Grill 4 more minutes. Rotate again, grilling another 3-4 minutes until internal temperature reaches 145º F in the thickest part of the cut. Remove from the grill and cover (with tin foil), let rest 3 minutes.
• While the pork is resting slice french bread loaf in half the long way. Turn grill to low and place bread on the grill cut side down, grill 1-2 minutes until warm and slightly toasted.
• Thinly slice the grilled pork tenderloin into slices for the sandwich, cut against the grain, pork should be slightly pink in the center.
• To build the sandwich, cilantro to the bottom of the loaf of bread followed by the pickled vegetables (drained). Add the sliced pork over vegetables. Close sandwich and using a serrated knife cut into 4 pieces.
• Serve sandwich with the sweet and spicy mayos allowing each person to choose the sriracha or lime mayo to spread on the top piece of bread.

GRILLED-PORK BANH MI

Steps:

• In a blender, puree the fish sauce with the honey, sugar, pepper, scallions, and garlic. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
• Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

GRILLED LEMONGRASS PORK BáNH Mì RECIPE BY TASTY

Steps:

• Make the pickled vegetables: Set a large colander in a large bowl. Add the carrots and daikon to the colander. Toss with the salt, then add just enough water to cover the vegetables, about 6 cups (1.4 L). Let sit at room temperature for 30 minutes.
• Lift the colander out of the soaking liquid, then rinse the vegetables well. Shake the colander a few times to allow any excess water to drain away. Let the vegetables sit at room temperature for 30 minutes to dry out a bit.
• Add the sugar and vinegar to the bowl with the vegetables. Season to taste with more salt, if needed. Transfer to an airtight container and refrigerate overnight.
• Make the lemongrass pork: Trim the bottoms and green tops from the lemongrass stalks. Slice the light parts in half lengthwise, then remove any tough outer layers. Mince and transfer to a medium bowl.
• Finely chop the onion and add to the bowl with the lemongrass.
• In a large bowl, whisk together the soy sauce, fish sauce, sugar, wine, and pepper.
• Add the sliced pork butt to the marinade and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, up to 4 hours.
• Heat the canola oil in a large pan over medium-high heat. Add the onion and lemongrass and cook until the onion is tender and beginning to brown, stirring constantly, about 10 minutes. Transfer to a bowl and set aside.
• Heat a large grill pan over medium-high heat. Working in batches, remove the pork from the marinade, letting any excess liquid to drip off, then grill the pork until lightly charred on both sides and just cooked through, about 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
• Cut the pork into bite-sized pieces and transfer to a large bowl. Add the lemongrass and onion mixture and stir to combine.
• To assemble, slice the toasted French rolls in half lengthwise almost all the way through, leaving a long end intact. Slather the bottom of the rolls with a generous amount of mayonnaise, then spread on a layer of pâté. Top with the pork mixture, cucumber, sliced onion, jalapeño, the pickled vegetables, and cilantro.
• Close the sandwiches and serve.
• Enjoy!