Bánh mì bowls with lemongrass pork
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Ingredients
- 3 stalks, 1 bashed, 2 tough outer leaves discarded and the rest finely chopped lemongrass
- 1 large shallot, peeled and chopped
- soft light brown sugar
- 2 cloves garlic, crushed
- fish sauce
- 2 limes, juiced
- vegetable oil
- 1 (about 500g) pork tenderloin, trimmed of any fat
- 50ml rice vinegar
- 1/2 mooli, peeled and shredded
- 2 carrots, peeled and shredded
- 200g jasmine rice
- leaves 2 lime leaves
- 1 red chilli, finely chopped
- 1/2 cucumber, halved lengthways and finely sliced
- a bunch coriander, leaves picked
- a bunch mint, leaves picked
Method
- STEP 1
In a small blender, whizz the 2 chopped lemongrass, shallot, 1 tbsp sugar, 1 garlic clove, 1 tbsp fish sauce, the juice of 1 lime and 2 tbsp oil with a good grinding of black pepper, to make a smooth paste. Pour over the pork, and rub in well. Cover and leave to marinate in the fridge for 1 hour, or overnight if you can.
- STEP 2
Whisk the vinegar with a pinch of salt and sugar until dissolved. Pour over the mooli and carrot in a bowl. Cover and leave to pickle while you roast the pork
- STEP 3
Heat the oven to 200C/fan 180C/gas 6. Heat a large, ovenproof frying pan and drizzle with a little oil. Remove the pork from the marinade and sear on all sides until nicely coloured. Add the marinade to the pan and cook for a minute on the hob then put the pan in the oven and roast for 30 minutes.
- STEP 4
Remove from the oven and let it rest for 10 minutes. Meanwhile, cook the rice following pack instructions, but add the remaining lemongrass stalk and kaffir lime leaves. Leave to steam with the lid on while the meat rests.
- STEP 5
Whisk the remaining lime juice, garlic, 1 tbsp sugar, and 1 tbsp fish sauce with the chilli. Carve the pork into thin slices. Divide the rice between 4 bowls and top with the pork, drained pickles, cucumber and herbs. Spoon over the dressing to serve.
