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    Grilled lemon grass pork baguette

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    Grilled lemon grass pork baguette

    This is the sandwich to beat them all. The airy, crisp-shelled baguettes in Vietnam are made with rice flour – but a very fresh wheat-flour loaf will do nicely.

    • Preparation time: 20 minutes, plus at least 2 hours pickling
    • Cooking time: 5 minutes to 8 minutes
    • Total time: 25-28 minutes plus pickling time 30 minutes

    Makes: 4


    • 105g Caster sugar
    • 180ml Rice vinegar
    • 200g Carrots, peeled and cut into fine matchsticks
    • 200g Daikon (white radish), peeled and cut into fine matchsticks
    • 600g Pork shoulder steaks
    • 2 Red chillies, finely chopped
    • 3 Garlic cloves, finely chopped
    • 2 Lemon grass sticks, trimmed, bulbous parts only, finely sliced
    • 1 tbsp Groundnut oil
    • 1½ tbsp Fish sauce
    • 2 Ficelle or fine baguettes, split lengthways
    • 2 tsp Soy sauce
    • 3 tbsp Mayonnaise
    • ¼ Cucumber, finely sliced lengthwise (seeds discarded)
    • 8 Coriander sprigs


    1. Make the pickle. Mix 90g sugar and the vinegar with 100ml water and a pinch of salt in a bowl, stirring until the sugar dissolves. Add the vegetable matchsticks and set aside for 2 hours.
    2. Mix the pork with the chillies, garlic and lemon grass. Set aside for 30 minutes, if you have the time. Season the pork lightly and place a large wok or frying plan over a high heat. Add the oil and sauté the pork for a couple of minutes. Then add the fish sauce and the remaining sugar (stand back and turn on the fans) and continue to stir-fry until the pork is glazed and caramelised. Remove from the heat.
    3. Cut each baguette in half and split the pieces open. Brush the insides with a little soy sauce and spread with mayonnaise and slices of cucumber. Now stuff in some pork, a couple of sprigs of coriander and the pickles. Drizzle with any juices from the pork.

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