4 oz grilled lemongrass pork
Jalapeños, sliced

8 oz lemongrass, chopped finely
4 oz shallots, quartered
1 oz garlic
16 oz oyster sauce
¼ cup fish sauce
8 oz palm sugar
¼ cup corn oil
¼ cup water
3 Tbsp. white vinegar

Picked Carrots and Daikon Radish
1 lb carrots, julienned
1 lb celery, julienned
3 cloves garlic
1 Tbsp. black peppercorn
1 Tbsp. coriander
1 star anise
1 cinnamon stick
2 Tbsp. sugar
1 Tbsp. salt
2 cups rice vinegar
1 cup water

Combine all ingredients in a food processor and blend well. Marinate thinly slice pork shoulder overnight.

Picked Carrots and Daikon Radish
In a pot, place vinegar, water, salt, sugar, cinnamon stick, star anise, coriander, peppercorn and garlic. Bring to a boil. Place julienned carrots and celery in a mixing bowl, strain hot pickling liquid in to mixing bowl, discard spices. Cool pickles to room temperature, then place in refrigerator overnight.

Pork Bahn Mi
To assemble, toast baguette then cut open down the center. Spread mayo on generously. Grill pork and place inside sandwich with jalapeños, pickled carrots, celery, and a couple sprigs cilantro.

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