Banh Mi Inspired Lemongrass Pork Fry Bread

A Street Food Mashup Masterpiece

This recipe deconstructs the beloved Vietnamese Banh Mi, swapping the traditional baguette for the delightful texture of homemade fry bread. The result is an irresistible contrast: the savory, aromatic lemongrass pork and crisp, tangy pickled vegetables are perfectly balanced by the warm, pillowy base. It’s a fusion that honors its roots while creating something exciting and new.

Cuisine: Vietnamese-American Fusion | Diet: None | Skill Level: Intermediate | Cost: Affordable

Ingredients

• For the Fry Bread:
• 3 cups all-purpose flour
• 1.5 tbsp baking powder
• 3/4 tsp salt
• 1.5 cups warm water
• Vegetable oil for frying
• For the Lemongrass Pork:
• 1 lb ground pork
• 2 tbsp lemongrass paste
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 cloves garlic, minced
• For the Quick Pickles & Toppings:
• 1 carrot, julienned
• 1 daikon radish, julienned
• 1/2 cup rice vinegar
• 2 tbsp sugar
• 1/2 cup mayonnaise
• 1-2 tbsp sriracha
• 1 jalapeño, thinly sliced
• 1/2 cup fresh cilantro sprigs

Preparation

1. Make the Quick Pickles: In a jar or bowl, combine the rice vinegar and 2 tbsp of sugar, stirring until the sugar dissolves. Add the julienned carrot and daikon. The vegetables should be submerged. Let them sit for at least 20 minutes to pickle. You’ll notice they become slightly translucent and wonderfully tangy.
2. Marinate the Pork: In a mixing bowl, combine the ground pork, lemongrass paste, fish sauce, soy sauce, 1 tbsp sugar, and minced garlic. Mix thoroughly with your hands until all the ingredients are evenly distributed. The aroma should be fragrant with lemongrass and umami from the fish sauce.
3. Prepare the Fry Bread Dough: Whisk together the flour, baking powder, and salt. Add the warm water and mix until a soft dough forms. Knead on a floured surface for 2-3 minutes until smooth. Cover and let it rest while you cook the pork.
4. Mix the Sriracha Mayo: In a small bowl, simply stir together the mayonnaise and sriracha until well combined. Adjust the sriracha to your preferred level of spiciness.

Cooking

1. Cook the Pork: Heat a large skillet over medium-high heat. Add the pork mixture and cook, breaking it up with a spoon, until it’s browned and cooked through, about 8-10 minutes. The sugar in the marinade will help it caramelize nicely. Drain any excess fat.
2. Heat the Frying Oil: Pour oil to a depth of 2 inches in a heavy-bottomed pot and heat to 365°F (185°C). The oil is ready when a scrap of dough sizzles and floats to the top.
3. Fry the Bread: Divide the dough into 4 equal pieces. Stretch each into an oval shape, about 1/2-inch thick. Carefully lower one piece into the hot oil. Fry for about 90 seconds per side, until it puffs up and turns a beautiful golden-brown. Remove with tongs and drain on a wire rack or paper towels.

Serving

To serve, place a warm piece of fry bread on each plate. Spread a thin layer of sriracha mayo over the top. Add a generous portion of the cooked lemongrass pork, followed by a tangle of the drained pickled carrots and daikon. Garnish with fresh cilantro sprigs and slices of jalapeño. Serve immediately for the best texture.

Storage

For best results, store all components separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork before serving and assemble on freshly reheated (or fresh) fry bread.

Bold, Bright, and Unforgettable

This dish is a celebration of flavor and texture that will delight anyone who loves a good Banh Mi. It’s a fun, hands-on meal that proves how versatile and delicious fry bread can be when it meets the bright, bold tastes of Southeast Asia.

Tags: fry bread, banh mi, lemongrass pork, vietnamese fusion, street food

Hungry for more?

For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

About the Author

Melgund Come Eat With Us

Author

Rooted in the hearts of Dyment and Borups Corners, this project brings people together through the joy of cooking. Explore more creative recipes in the Melgund: Come Eat With Me Cookbook—a food security initiative proudly supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

Visit Website View All Posts