Cabbagetown Market- Banh Mi Sandwich

Total Time:
31 min
15 min
16 min

4 to 6 servings

  • 1 pound ground pork
  • 1 shallot, minced
  • 1 stalk lemongrass (outer husk removed), sliced paper thin
  • 1 tablespoon fish sauce
  • A dash Asian five-spice powder
  • Salt and freshly ground black pepper
  • French bread, for serving
  • Lettuce, for serving
  • Pickled vegetables, for serving, recipe follows
  • Cilantro mayonnaise, for serving, recipe follows
  • Pickled carrots and radishes:
  • 10 radishes, thinly slices
  • 5 to 7 carrots, julienned
  • 1 cup rice wine vinegar
  • 1 tablespoon hot sauce (recommended: Sriracha)
  • Dash sugar
  • Salt
  • Cilantro mayonnaise:
  • 1 bunch cilantro leaves, roughly chopped
  • 1 cup mayonnaise
  • Add all ingredients into a large bowl and mix to thoroughly combine. Form 4 ounce patties and grill until well done. Place 2 patties into lightly toasted soft French bread cut with a hinge along with lettuce, a generous helping of pickled vegetables, and cilantro mayonnaise.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Pickled carrots and radishes:
  • Place the sliced vegetables into 1 cup rice wine vinegar mixed with hot sauce, a dash of sugar, and a dash of salt. 15 minutes in the vinegar should leave the vegetables with a nice crunch. They can be left in the vinegar for an indefinite amount of time, however. The vinegar can be saved and used again later.

Cilantro mayonnaise:
  • Simply mix the chopped cilantro with the mayonnaise.

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    Recipe courtesy of Food Network Kitchen