Bánh Mì (Fancy Pants Version)

Ingredients

Marinade (will make extra)

2 lemongrass stalks, tough outer layers removed, bulbs thinly sliced, stalks crushed

¼ cup vegetable oil

2 yellow or white onions, chopped

2 shallots, chopped

¼ cup fresh ginger, peeled and chopped

¼ cup chile paste, or to taste

1 (12 oz) can coconut soda

¼ cup fish sauce

¼ cup soy sauce

¼ cup lime juice

¾ cup brown sugar

¼ cup sesame oil

1 pear, peeled and sliced

1 mango, peeled and cubed

1 kiwi, peeled and chopped

Salt and pepper, to taste

Sandwich

1–2 lbs protein of choice (chicken thighs, flank steak, pork shoulder, or tofu)

½ cup good-quality mayonnaise

1 tbsp sriracha

1 tbsp ponzu

½ tsp chile oil

1 baguette, split lengthwise and cut into sandwich-length portions

4–6 butter lettuce leaves

½ cup pickled carrots and daikon

Fresh cilantro, for serving

Salt and pepper, to taste

Preparation

1. Heat the vegetable oil in a medium saucepan over medium heat. Add the lemongrass — both the sliced bulbs and the crushed stalks — onions, shallots, ginger, and chile paste. Sauté, stirring occasionally, until fragrant and softened, about 8–10 minutes. Add the coconut soda, fish sauce, soy sauce, lime juice, brown sugar, and sesame oil. Stir to combine. Add the pear, mango, and kiwi. Reduce heat to low and simmer for 15 minutes. Remove from heat, discard the crushed lemongrass stalks, and let cool to room temperature before using.

2. Place the protein in a large zip-lock bag and add enough marinade to coat thoroughly — the marinade makes extra, so you will not use all of it. Seal and refrigerate for at least 2 hours, or up to overnight. Meanwhile, make the aioli: stir together the mayonnaise, sriracha, ponzu, and chile oil until smooth. Refrigerate until ready to use. Cook the protein as desired — grilling over medium-high heat is strongly preferred for the char. For chicken thighs, grill 5–7 minutes per side until the internal temperature reaches 165°F. For steak, grill to your preferred doneness. Rest the protein for 5 minutes before slicing.

3. Slice open the baguette portions without cutting all the way through. Spread the aioli generously on both cut sides. Layer with butter lettuce, the sliced protein, pickled carrots and daikon, and fresh cilantro. Season with salt and pepper. Serve immediately.