Grilled Lemongrass Pork (Thịt Nướng) for Banh Mi

Ingredients

Ingredients (serves 4):

1lb (450g) pork shoulder or pork loin, thinly sliced

2 stalks lemongrass, finely minced (white part only)

3 cloves garlic, minced

2 shallots, minced

1 tbsp fish sauce

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp brown sugar

1/2 tsp black pepper

1 tbsp vegetable oil

Optional: 1 tsp honey or condensed milk (for caramelization)

Marinade Instructions:

Prep the pork: Slice pork into thin, bite-sized pieces (1/8 to 1/4 inch thick).

Mix marinade: Combine lemongrass, garlic, shallots, fish sauce, soy sauce, oyster sauce, brown sugar, pepper, and oil in a bowl.

Marinate: Add pork to the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.

Grilling Instructions:

Option 1: Grill (preferred)

Preheat grill or grill pan over medium-high heat.

Grill pork pieces for about 2-3 minutes per side until caramelized and slightly charred.

Option 2: Oven Broil

• Spread pork on a fo v led baking sheet.

Spread pork on a foil-lined baking sheet.

Broil on high for 5-7 minutes, flipping halfway through, until nicely browned.

To use in Banh Mi:

• Layer warm grilled pork on your toasted baguette with mayo, pickled carrots & daikon, cucumber, cilantro, and chili.