Dining and Cooking
American Recipes

Banh Mi Sandwich Recipe w/ Lemongrass Pork – Pai’s Kitchen



I absolutely LOVE banh mi. I never knew what they were until I moved to N. America where these Vietnamese sandwiches have become increasingly popular! As it turns out, it’s super easy to make, and it’s such a great thing to serve at a party — a make-your-own-banh-mi party, anyone?

The great thing is you can make it as much or as little work on yourself as you want, depending on how many things you want to make from scratch. Feeling lazy? Buy all the ingredients and just assemble. Feeling hardcore? You can make everything, even your own mayo!

In this video, I take what I believe is a good middle-of-the-road approach, and I make 2 important elements of the sandwich: the carrot and daikon pickle, and a delicious grilled lemongrass pork tenderloin!

Another key is to choose bread that is light and crisp on the outside and fluffy and soft on the inside. Not the crusty, dense European style baguette. I always just get the bread from my favourite banh mi restaurant which is always perfect!

How to make five-spice powder: https://youtu.be/49lLYqJmnZs

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WRITTEN RECIPE: https://hot-thai-kitchen.com/banh-mi-sandwich-lemongrass-pork/

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

33 Comments

  1. @PailinsKitchen

    HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  2. @joshisms2pesosonaquascapin164

    I like how you explain the reason why things are done a certain way, and how you give us options. Other videos just tell you how to do it, and they don't give you options or explanations. I like the option to make my pickled daikon and carrots sweeter. I watched another video and didn't understand the reason why the carrots and daikon needed dehydrated with sugar and salt. That really helps. All your videos really explain everything well.

  6. @56chrsbri

    People don't add oil to your mortar n pestle !!! Nasty clean up. Add your oil to the bowl then add up the ground spices and the meat. Actually all those liquids should go in the bowl. You could use fish sauce to help ground the vegitable n spices. Otherwise the liquids and oil will make for a non quick clean up…..good cooking !!

  9. @kevinbui4059

    Looks delicious! I grew with banh mi. My two favorites are the steamed pork roll and the shredded chicken. Totally get you with the cilantro stem… I think the one thing that I don't like… is the pickled daikon and carrots. I usually like to take half of it out. (I am just not a fan of pickled anything in general.)

  17. @RaymondCore

    Equal parts Braunschweiger and mayonnaise mixed with a good squirt of Siracha sauce is what I smear on both sides of the bread. Any exotic sliced meat plus thin sliced roast pork. It's not Bahn Mi without the dicon/carrot pickle and fresh coriander. Add a few slices of jalapeno peppers for surprise and you have my favorite Bahn Mi. I like your channel.

  19. @WhoDaresWins-B20

    OK, it is alright to give the name of that ingredient (Cha Lua) and the Thai name for it. It is fine for Vietnamese and Thai people who understand the language, but how about those of us who cannot understand Thai or Vietnamese? What is that stuff called in English and what is it's composition???????

  23. @Badtzism

    Whenever we drove from dusseldorf to france/paris to visit my auntie Kay we bought a bunch of banh mi there because french baguette is just way too good (like any bakery stuff from france). Its sooo soft but still bready/doughy with nice thin, crispy crust. But as i moved to Berlin i learned to also love a very crispy german baguette with a nice big crust as banh mi. With crispy pork and a thick garlicy sauce, mhhhh.

  27. @jonathanniccolls1592

    I like all the ingredients you've shown, but I like to have my cucumber de-seeded, & sliced into rounds. Cilantro stems bother me, also. I LOVE de-seeded and stick sliced jalapenos, mayo, and sprinkled with Maggi and fish sauce. I've gotta have that Cha Lua and thinly sliced, grilled chicken or beef. AS close as you can get to a heavenly sandwich! Thank you for your take on a Banh Mi.

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