Lemongrass Pork Banh Mi - sprinkles and sauce

Step 1

Lay out your pork slices on your cutting board, cover with plastic wrap and lightly pound them with a mallet or with the back of a knife.

Step 2

In a bowl, mix all the marinade ingredients well.

Step 3

Add all your pork slices in a ziploc bag or container, pour marinade all over the pork and leave in the fridge for about 1-2 hours or overnight.

Step 4

Discard excess marinade before grilling.

Step 5

Soak a few bamboo skewers, if using wooden skewers, in water for at least 20 minutes.

Step 6

Skewer the pork slices using bamboo or metal skewers.

Step 7

Grill each skewer until the pork is nicely charred and meat is thoroughly cooked.

Step 8

Remove the pork slices from the skewer and set aside.

Step 9

Chop or tear your basil leaves.

Step 10

Combine the thai basil leaves, lemon juice, salt, sriracha and mayonnaise and mix until well combined.

Step 11

Spread basil sriracha mayonnaise on one side of the baguette.

Step 12

Then add your grilled pork.

Step 13

Finish off with some pickled carrots and daikon and cilantro leaves.

Step 14

Serve whole or cut in half.