Banh Mi with Grilled Lemongrass Pork

Ingredients

• 1.25 lb boneless pork shoulder or pork chops, sliced into 1/4-inch strips
• 2 stalks lemongrass, tender inner core only, minced (or 2 tablespoons lemongrass paste)

Nutrition (estimated per serving)

Method

1. Make the quick pickle first: in a bowl, combine the julienned carrot and daikon with the rice vinegar, 3 tablespoons sugar, and 1/2 teaspoon salt. Stir well and let sit at room temperature for at least 30 minutes, stirring once or twice; the vegetables should turn slightly translucent and taste tangy-sweet with a bit of crunch left.