Talk Of The Town


Roasted Lemongrass Pork Banh Mi Recipe from East Side Bahn Mi

Posted at 12:05 PM, Sep 14, 2020
and last updated 2020-09-21 17:45:02-04

Gracie Nguyen and Chad Newton introduced us to their new restaurant, and made Roasted Lemon Grass Pork Bahn Mi. (see recipe below) East Side Bahn Mi is located at 1000 Gallatin Avenue in East Nashville. For more information, visit, follow them on Facebook, Twitter and Instagram @eastsidebahnmi.

Roasted Lemongrass Pork Banh Mi
Serves 2


2 ea French baguettes, 8-10 inches long

½ lb roasted lemongrass pork*

1 cup pickled vegetables**

3 tablespoon mayo

1 small cucumber sliced thin lengthwise

1 small jalapeno sliced thin into rounds

¼ bunch of cilantro, with the big stems removed

6 dashes of Maggi (or soy sauce)

Fresh cracked black pepper


1. Preheat oven to 375 degrees and put whole baguettes in unsliced for 5 minutes. Bread should be super crispy on the outside and inside should be steamy and warm.

2. To start assembly of the sandwich, slice open the baguette and slather the top and bottom with the mayo.

3. Start layering from bottom to top of the sandwich making sure to layer evenly across the whole sandwich in this order: cucumber, meat, pickles, cilantro, jalapenos, 3 dashes of Maggi & a few cracks of black pepper.

4. Cut in half and eat right away!

*For Lemongrass Pork & Marinade - In a bowl mix: 3 tablespoon of fish sauce, 1/3 cup brown sugar, 1 stalk lemongrass minced, 1 tsp black pepper, 1 shallot minced, 1 Clove garlic minced. Pour over ½ lb of boneless pork shoulder sliced to 1 inch thick pieces and marinate for one hour at room temperature or refrigerated overnight for maximum flavor. Line a half sheet tray with parchment paper or foil and drizzle with 1 tablespoon oil. Place pork on the oiled tray and roast at 375 degrees for 15 minutes or cooked fully through.

**For Pickles – In a bowl mix together ¼ cup white vinegar, ¼ cup white sugar, 1 pinch of salt and stir to dissolve. Shred a small carrots and ¼ lb of daikon radish and add it to the pickling liquid. Cover, refrigerate and pickle for at least 30 minutes.