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Crispy Lemongrass Pork Banh Mi Bowl Easy Recipe with Quick Pickles

crispy lemongrass pork banh mi bowl - featured image
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A flavorful and crispy lemongrass pork bowl topped with tangy quick pickles, perfect for a quick and satisfying meal with Vietnamese street food vibes.

Ingredients

Scale
  • 1 lb (450 g) pork shoulder or pork butt, thinly sliced
  • 2 stalks lemongrass, finely minced
  • 3 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 cup julienned carrots
  • 1 cup thinly sliced daikon radish
  • 1/2 cup distilled white vinegar
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • Cooked jasmine rice or vermicelli noodles (about 3 cups cooked)
  • Fresh cilantro leaves
  • Sliced cucumber
  • Thinly sliced jalapeño (optional)
  • Mayonnaise or sriracha mayo (optional)

Instructions

  1. Prepare the Lemongrass Pork Marinade: In a medium bowl, combine minced lemongrass, garlic, soy sauce, fish sauce, brown sugar, black pepper, and vegetable oil. Mix well until sugar dissolves.
  2. Marinate the Pork: Add thinly sliced pork shoulder to the marinade, toss to coat. Cover and refrigerate for at least 20 minutes, ideally 1 hour.
  3. Make the Quick Pickles: Combine vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until dissolved, remove from heat and cool slightly. Pour over julienned carrots and sliced daikon in a jar or bowl. Let sit at least 15 minutes.
  4. Cook the Pork: Heat a large skillet over medium-high heat. Add marinated pork in a single layer, cook undisturbed 2-3 minutes until crisp and caramelized. Flip and cook another 2-3 minutes until fully cooked and crispy.
  5. Prepare the Base: Fluff cooked jasmine rice or prepare vermicelli noodles according to package instructions.
  6. Assemble the Bowl: Spoon rice or noodles into bowls, top with crispy lemongrass pork, quick pickles, fresh cilantro, sliced cucumber, jalapeño if desired, and a drizzle of mayo or sriracha mayo.

Notes

Pat pork slices dry before marinating for better crispiness. Do not overcrowd pan when cooking pork. Marinate pork between 20 minutes to 1 hour for best texture. Let pork rest after cooking to keep juicy. Adjust pickling liquid sugar or vinegar to taste. Avoid microwaving leftovers to keep pork crispy.

Nutrition

Keywords: lemongrass pork, banh mi bowl, quick pickles, Vietnamese recipe, crispy pork, easy dinner, weeknight meal

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