Bahn Mi Lettuce Wraps Food

BANH MI VIETNAMESE LETTUCE WRAPS

Steps:

• In a bowl combine carrots, radishes, cucumber, rice vinegar and sugar. Season with salt and pepper. Let the mixture sit while you make the remaining components.
• Heat a large non-stick skillet to a medium-high heat. Add 2 teaspoons of sesame oil. When the oil is hot, add the pork. Break pork up with a wooden spoon and then cook until browned and crispy, about 7-8 minutes.
• While the pork browns, add the soy sauce, fish sauce, teaspoon of sriracha (or more if you like spice), and brown sugar to a small bowl. Mix until combined. Add the mayo, remaining 1 1/2 teaspoons sesame oil, 1 1/4 teaspoons sriracha, and 1 teaspoon rice vinegar to another small bowl. Miix until combined. Season with salt and pepper.
• When the pork is crisp and brown, add in the sauce. Toss to coat and cook another 1-2 mintues until thickened.
• Spoon the pork mixture into each lettuce "bowl." Top with pickled veggies and drizzle some mayo on top. Enjoy!

BAHN MI LETTUCE WRAPS

Steps:

• Fill a medium saucepan three-quarters with water. Add the lemon juice and bring to a boil. Add a pinch of salt and then drop the shrimp into the boiling water, cook until the shrimp are opaque, 2 to 3 minutes.
• While shrimp cooks, create an ice bath. Drain the shrimp and place in the ice bath. Once cooled, drain the shrimp and pat off any excess water. Set aside.
• Combine the vinegar, apples, carrots, cucumbers, jalapenos and scallions in a bowl. Season the salad with salt and pepper.
• To assemble the wraps, lay out the lettuce leaves. Divide the poached shrimp and salad among the leaves. Top each with a sprig of cilantro.
• To prepare ahead of time, pack the lettuce, shrimp and 1/4 cup salad in separate containers and assemble when you're ready to eat.

BANH-MI WRAP: VIETNAMESE GRILLED PORK WRAP WITH PICKLED CARROTS AND MINT

Steps:

• For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved. Add the carrots, toss to coat and allow to pickle for about 2 hours. For the pork: Combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, garlic and shallots in a re-sealable plastic bag. Seal and shake until well dissolved. Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour. When you're ready to cook the pork, grab a large cast-iron skillet. Place the pan over high heat until it is smoking. Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan. Don't crowd the pan - no meat should be touching! You want the meat to sear, not steam. After about 2 minutes, flip each chop; it should be a caramel brown color. Cook another minute on the other side and remove from the pan. If you're cooking in batches, cook the remaining chops. Slice the chops into thin strips. For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable. I also like to char them a little! If you don't have a gas stove, warm them in a pan over medium heat, or pop them in a microwave for 10 to 15 seconds. Smear a little mayo down the middle of the tortilla. Then, pile a little layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a few slices of chiles a and squeeze of fresh lime juice over the top. Wrap, and secure with toothpick. Wrap in parchment paper if you're taking them to the beach, or just eat right away if you're not!;
• Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.

PORK BANH MI LETTUCE WRAPS

Steps:

• Bring a medium pot of water to a boil. Add the noodles and cook until barely tender, about 4 minutes. Drain the noodles and submerge in a bowl of cold water to cool.
• Combine the radishes and carrots with the sugar, 2 tablespoons rice vinegar and the salt in a medium bowl, making sure the vegetables are coated with the vinegar. Cover and refrigerate for at least 30 minutes and up to 2 hours.
• Meanwhile, stir the mayonnaise, 1 tablespoon Sriracha and 2 teaspoons water in a small bowl. Cover and refrigerate until ready to serve.
• Mix the hoisin sauce, soy sauce, ginger, garlic and the remaining 2 tablespoons Sriracha and 1 tablespoon rice vinegar in a large bowl. Add the pork and toss to coat. Cover and refrigerate for at least 30 minutes or overnight.
• Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Use a slotted spoon to remove the pork from the marinade and add it to the skillet. Cook, stirring, until cooked through, 4 to 5 minutes. Transfer to a bowl.
• Drain the noodles and toss with the remaining 1 tablespoon vegetable oil. Drain the carrot mixture. To assemble, put some noodles in each lettuce leaf and top with pork, carrot mixture, Sriracha mayonnaise and cilantro.

BAHN MI NOODLE SALAD

Steps:

• Place the red onions in a medium bowl. Combine 1 cup of the vinegar, 1 cup water, 1 cup salt, and the sugar, allspice, cinnamon and star anise in a small saucepan. Bring to a boil, then lower to simmer and cook until slightly reduced, about 10 minutes. Pour the liquid and spices over the onions. Let cool, then cover with plastic wrap and refrigerate for at least 1 day.
• Place the macadamia nuts in a small skillet over medium-high heat and cook, tossing, until golden brown and fragrant, about 3 minutes. Transfer the nuts to a bowl and season with salt and white pepper. Let the nuts cool completely, then roughly chop.
• Heat the canola oil in a large skillet over medium heat. Add the garlic, yellow onions and ginger, and cook, stirring occasionally, until soft and lightly caramelized, about 10 minutes. Carefully pour in the brandy and tilt the skillet slightly so the alcohol catches flame. Once the flame dies down, scrape the bottom of the skillet to loosen any caramelized bits and then continue cooking until the brandy is reduced by half, about 1 minute. Add the liver pate and cook, stirring, until fully heated through, about 5 minutes.
• Scrape the liver mixture into a food processor and blend until smooth. Press the mixture through a fine-mesh strainer into a bowl, discarding any solids. Add the remaining 1/4 cup vinegar, the sriracha, mirin, soy sauce, fish sauce, sesame oil, lime juice and all but 1 teaspoon lime zest and whisk to combine.
• Add the rice noodles to the liver sauce, toss until evenly coated, and then transfer the noodles to a serving platter. Drain the pickled red onions from their liquid and sprinkle evenly over the noodles. Top with the macadamia nuts, cilantro, scallions and the reserved lime zest.

BAHN MI LETTUCE WRAPS

Steps:

• Fill a medium saucepan three-quarters with water. Add the lemon juice and bring to a boil. Add a pinch of salt and then drop the shrimp into the boiling water, cook until the shrimp are opaque, 2 to 3 minutes.
• While shrimp cooks, create an ice bath. Drain the shrimp and place in the ice bath. Once cooled, drain the shrimp and pat off any excess water. Set aside.
• Combine the vinegar, apples, carrots, cucumbers, jalapenos and scallions in a bowl. Season the salad with salt and pepper.
• To assemble the wraps, lay out the lettuce leaves. Divide the poached shrimp and salad among the leaves. Top each with a sprig of cilantro.
• To prepare ahead of time, pack the lettuce, shrimp and 1/4 cup salad in separate containers and assemble when you're ready to eat.