Bánh Mì Thịt Nướng- Grilled Pork Baguette and Cơm Sườn Nướng- Grilled Pork Chop On Rice

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Banh mi thit nuong- lady rice

If you have ever walked past a Vietnamese bakery one of the delicous smells that might draw you in is the grilled pork baguette. Sticky and garlicky grilled pork wedged into a crispy bun with pickled vegetables and fresh coriander- heaven in a roll. Here is my recipe for grilled pork baguette, this version is healthier because I’m not using pate or mayonnaise in the roll. You can also add the pork to rice for another amazing meal. Have a fried egg sunny side up so the gooey, creamy yolk spreads it self over the rice. Dress the dish with nuoc mam cham.

Com suong- lady rice

Makes 2 rolls

Ingredients:

2 crispy Baguette rolls

2 free range pork chops

2 tablespoons of finely chopped lemongrass

1 garlic clove minced

1 tablespoon of Tamri or light soy sauce

1 tablespoon of Red boat Fish Sauce or any other brand you prefer

2 teaspoon of sugar

2 teaspoon of honey

1 pinch of salt

1 pinch of pepper

1 tablespoon of Rice bran or vegetable Oil

1 cucumber sliced length ways

1 handful of coriander leaves, with ends removing but keeping some stalk

 

Pickled carrots:

2 cups of shredded organic carrots

1 cup of rice vinegar

½ cup of warm water

½ of sugar

1 teaspoon of salt

 

Spring onion dressing:

½ bunch of spring onions chopped finely

½ cup of vegetable or rice bran oil

Method:

  1. To make the marinade for the pork,  mix lemongrass, garlic, soy sauce, fish sauce, salt, honey pepper and oil in a bowl.
  2. Pour over pork chops, covering both sides.  Leave overnight for best results or for at least 3-4 hours before cooking.
  3. Next mix vinegar, water, sugar and salt until dissolved then add the carrots.
  4. Transfer to a clean jar and keep refrigerated until you are ready to use. It is best to leave it pickling for at least 2-3hours.
  5. To make the spring onion dressing, heat up the oil in a small pan on the stove on high, check the oil is ready by adding one piece of the spring onion. If it sizzles add the rest in and take off heat immediately. Set aside.
  6. After the meat has been marinating over night take it out of the fridge and prepare to grill.
  7. Cook under a grill or broiler on a medium heat for 5-7 minutes each side until it is cooked through.  Keep an eye on the pork because it can burn quite easily because of the honey and sugar. Let it rest for a few minutes before cutting it up into strips, cover with foil while you prepare the rolls.
  8. To make up the rolls add the pork strips, drizzle the spring onion dressing over the pork then add the cucumber, coriander and carrots. Finally season with the soy sauce.

 

I hope you enjoy these rolls and let me know if there any other recipes you would me to tackle!

Lady Rice xx

 

 

 

 

Lady Rice

About Lady Rice

wild and organic Vietnamese cooking View all posts by Lady Rice →
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One Response to Bánh Mì Thịt Nướng- Grilled Pork Baguette and Cơm Sườn Nướng- Grilled Pork Chop On Rice

  1. Tracey says:

    Oh my that looks sooooo yummy! Please! When are you opening a restaurant???!!

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