Bánh Mì Thịt Nướng

also called banh mi thit nuong · bánh mì thịt nướng · thit nuong · thịt nướng · grilled pork banh mi · BBQ pork sandwich · lemongrass pork sandwich · grilled pork sandwich · number 2 · S2

The table

4 stalks(tender lower third only, sliced thin)lemongrasspound to a wet pastestir the marinademarinate chilled 4 hrgrill 8 min, until the edges lacquerpack the roll, dress and close
4 clovesgarlic
1shallot
3 Tbs(38 g)granulated sugar
3 Tbs(45 mL)fish sauce
2 Tbs(30 mL)oyster sauce
1 tsp(coarsely ground)black pepper
2 Tbs(30 mL)vegetable oil
1 1/2 lb(700 g; cut across the grain in 1/4-inch slices)sliced pork shoulder
4(crisped and hinged)bánh mì rolls
1/4 cup(60 mL)mayonnaise
1 cup(drained)đồ chua
1/2(in batons)cucumber
1 cupcilantro
2(sliced)bird chiles
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

1pound to a wet paste

2stir the marinade

goes in with what step 1 made

3marinate chilled 4 hr

goes in with what step 2 made

5pack the roll, dress and close

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 hr 8 mintwo waits that overlap count once
Needs you
8 minof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 4 hr 45 min.

  1. pound to a wet paste

    not timedfrom the start

  2. stir the marinade

    not timedfrom the start

  3. marinate chilled 4 hr

    4 hrwalk awayfrom the start

  4. grill 8 min, until the edges lacquer

    8 minneeds you4 hr in

  5. pack the roll, dress and close

    not timed4 hr 8 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need fridge · mortar

Goes with

See how it is written
>> title: Bánh Mì Thịt Nướng
>> category: Sandwiches & Rolls
>> tags: pork, vietnamese, sandwich, lemongrass, grill
>> counters: Phở & Bánh Mì
>> aka: banh mi thit nuong, bánh mì thịt nướng, thit nuong, thịt nướng, grilled pork banh mi, BBQ pork sandwich, lemongrass pork sandwich, grilled pork sandwich, number 2, S2
>> pairs-with: banh-mi-khong, do-chua, nuoc-cham
>> servings: 4
>> time: 4 hr 45 min
>> step.1: pound to a wet paste
>> step.2: stir the marinade
>> step.3: marinate chilled 4 hr
>> step.4: grill 8 min, until the edges lacquer
>> step.5: pack the roll, dress and close

Pound @lemongrass{4%stalks}(tender lower third only, sliced thin) with @garlic{4%cloves} and @shallot{1} to a wet paste in a #mortar{}.

Stir @&(~1)lemongrass paste{} together with @granulated sugar{3%Tbs}(38 g), @fish sauce{3%Tbs}(45 mL), @oyster sauce{2%Tbs}(30 mL), @black pepper{1%tsp}(coarsely ground) and @vegetable oil{2%Tbs}(30 mL). The sugar here is not seasoning — it is what lacquers and blackens on the fire, and cutting it back gives you grey pork.

Marinate @sliced pork shoulder{1 1/2%lb}(700 g; cut across the grain in 1/4-inch slices) in @&(~1)marinade{} in the #fridge{} ~marinate{4%hr}, or overnight.

Grill @&(~1)pork{} over hot coals ~grill{8%min}, turning once, until the edges char and the sugar goes glassy. Leave gaps on the grate — crowded slices steam, and steamed thịt nướng is just boiled pork.

Pack @&(~1)grilled pork{} into @bánh mì rolls{4}(crisped and hinged) spread with @mayonnaise{1/4%cup}(60 mL), and fill out with @đồ chua{1%cup}(drained), @cucumber{1/2}(in batons), @cilantro{1%cup} and @bird chiles{2}(sliced).