Vietnamese-Inspired Grilled Lemongrass Pork Sandwiches with Pickled Vegetables

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Juicy grilled pork marinated with fragrant lemongrass served in a baguette with crunchy pickled carrots and daikon for a fresh, tangy bite. This Vietnamese-inspired pork recipe, ready in about 30 minutes, pairs pork shoulder, lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds, thinly sliced pork shoulder
• 3, white parts finely minced lemongrass stalks
• 4, minced garlic cloves
• 3 tbsp fish sauce
• 2 tbsp brown sugar
• 2 tbsp vegetable oil
• 1 tsp freshly ground black pepper
• 4 small, split lengthwise baguettes
• 1 cup julienned carrots
• 1 cup julienned daikon radish
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1 tsp salt
• 1/2 cup fresh cilantro leaves
• 1 small, thinly sliced cucumber
• 1, thinly sliced (optional) jalapeño

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Instructions

1. Step 1: In a bowl, combine 1.5 pounds thinly sliced pork shoulder with 3 finely minced white parts of lemongrass stalks, 4 minced garlic cloves, 3 tbsp fish sauce, 2 tbsp brown sugar, 2 tbsp vegetable oil, and 1 tsp freshly ground black pepper. Mix well and marinate for at least 1 hour, preferably overnight.
2. Step 2: Meanwhile, prepare the pickled vegetables by combining 1 cup julienned carrots, 1 cup julienned daikon radish, 1/2 cup rice vinegar, 1/4 cup sugar, and 1 tsp salt in a bowl. Toss to combine and refrigerate for at least 30 minutes.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Grill the marinated pork slices for 2-3 minutes per side until nicely charred and cooked through.
4. Step 4: Lightly toast 4 small baguettes split lengthwise on the grill until warm and slightly crispy.
5. Step 5: To assemble, layer grilled pork, pickled carrots and daikon, thinly sliced 1 small cucumber, 1/2 cup fresh cilantro leaves, and optional thinly sliced jalapeño inside each baguette. Serve immediately.