BANH MI SANDWICH
These traditional Vietnamese Banh Mi Sandwiches will blow your mind! A mini soft baguette, smeared with sriracha mayo, topped with thinly sliced marinated pork, pickled veggies, and tons of cilantro. It's heaven!
Provided by Karen
Categories Main Course
Time 3h40m
Number Of Ingredients 23
Steps:
- Begin by slicing the pork tenderloin very thin. Or better yet, ask your butcher to do this for you! They can do it in about 2 minutes and it will save you tons of time. And they will get it much thinner than you can get it at home.
- In a blender or food processor, add the shallot, garlic, sugar, honey, fish sauce, sesame oil, salt and pepper. Pulse until combined. It's okay if there are chunks of onion or garlic. You can also just chop the shallot and garlic by hand and mix it all together in a bowl, I'm just lazy.
- Add the marinade and thinly sliced pork to a medium bowl, cover, and refrigerate for at least an hour, or up to 24 hours.
- Make the picked veggies: Chop the carrots and daikon into matchsticks. See photos. You want them to be about the length of a matchstick and the thickness of your average chop stick. It doesn't have to be perfect! Don't stress about it. Just chop them up thin-ish and your sandwich is going to taste amazing.
- Add the chopped veggies to a large bowl and sprinkle with 1 and 1/2 tablespoons salt and 1 and 1/2 tablespoons sugar. Use your hands to massage the sugar and salt into the veggies. We're doing this to get the carrots and daikon to release water, so that they will be flexible but still crunchy. After 15 minutes of sitting in the salt and sugar, you should be able to bend a carrot without it snapping (see photo).
- Pour the veggies into a colander and rinse them under water until all the salt and sugar is washed off.
- Rinse out the bowl and make the brine: combine 1/2 sugar and 1 cup warm water, and stir to dissolve. Add the vinegar and a few shakes of salt. Stir it all together.
- Add the rinsed carrots and daikon to the vinegar mixture, make sure all the veggies are covered, and stick it in the fridge for 45 minutes. (They will keep for months in the fridge!)
- When the pork has marinated, heat a large skillet over medium high heat. Add about a tablespoon of oil to the pan. Make sure it is shimmering.
- Add the pork strips in batches. If you add it all at once, it will not brown. Make sure there is about an inch of space in between each piece of pork.
- Sear the pork for about 1-2 minutes, then flip and sear for another minute or so. If you sliced the pork yourself, you will probably have to cook it longer because it will be thicker. Adjust the heat as necessary, you want to keep it as high as possible without the pan scorching.
- Continue searing until all the pork is cooked. Add more oil as necessary. Set aside on a plate, or put it in the oven on a pan on the "keep warm" setting (170 degrees F).
- In a small bowl, combine 1 cup mayonnaise and 1 tablespoon Sriracha (more or less Sriracha to taste).
- To assemble: Slice a roll in half lengthwise. Spread both sides with Sriracha mayo.
- Top one side with pork, sliced cucumber, sliced jalapeno, lots of pickled carrots and daikon, and fistfuls of cilantro (you can chop it if you want, I just tore it from the top of the bunch.)
- Top with the other half of the roll and eat! Serve with more Sriracha mayo if you want.
Nutrition Facts : ServingSize 1 sandwich, Calories 1106 kcal, Fat 24 g, SaturatedFat 5 g, Cholesterol 104 mg, Sodium 4596 mg, Carbohydrate 163 g, Fiber 10 g, Sugar 33 g, Protein 55 g, TransFat 1 g, UnsaturatedFat 17 g
BANH MI
A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.
Provided by metzstar
Categories World Cuisine Recipes Asian
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
- Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
- While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
- Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
- Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
- To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.
Nutrition Facts : Calories 657.2 calories, Carbohydrate 85.2 g, Cholesterol 42.8 mg, Fat 25.2 g, Fiber 3.7 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 990 mg, Sugar 30 g
BANH MI RECIPE
Recipe video above! See in post for more details and photos about the authentic ingredients, where to source them, and the BEST subs from everyday supermarkets. When combined with everything else, it still tastes like an incredibly authentic Banh Mi!
Provided by Nagi
Categories Sandwich
Number Of Ingredients 18
Steps:
- Split rolls down the centre of the top (see video).
- Spread 1.5 tbsp pate on one side, then 1.5 tbsp mayonnaise on top.
- Layer in the hams, cucumber slices and green onion.
- Stuff in plenty of carrots and coriander sprigs.
- Sprinkle with fresh chilli - as much as you dare!
- Drizzle with Maggi Seasoning (about 1/2 tsp per roll).
- Close sandwich together and devour!
Nutrition Facts : Calories 554 kcal, Carbohydrate 47 g, Protein 19 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 67 mg, Sodium 1666 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 1 g, ServingSize 1 serving
VIETNAMESE-STYLE SANDWICH: BANH MI
Steps:
- Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
- Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
- Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side.
BANH MI VIETNAMESE SANDWICHES (BáNH MI)
These are excellent and rival anything you would get at a Vietnamese sandwich shop. If you use sourdough for the baguette, it gives it a nice tang. Feel free to use meat leftover from another meal, especially one that contained Asian flavors. Thanks to Mersaydees for putting this recipe in her best of 2008 cookbook and Nancy for including this in her best of 2017!
Provided by Maito
Categories Lunch/Snacks
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.
- Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.
- Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.
- Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.
- Grill meat until done and slice.
- Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!
BANH MI (ASIAN SANDWICH)
Make and share this Banh Mi (Asian Sandwich) recipe from Food.com.
Provided by Brenda Sun
Categories Lunch/Snacks
Time 40m
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine the first five ingredients; cover and let stand for 15 mins to and hour; then drain.
- Preheat oven to 400°F.
- Combine the chili garlic sauce and 1 1/2 teaspoons of sugar; stir well. Place pork on the rack of a small roasting pan or broiling pan coated with cooking spray. Spread 2 tablespoons of the chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt.
- Bake at 400°F for 20 minutes or until a thermometer registers at 155°F (slightly pink) Cool; cover, and refrigerate.
- Combine mayo and the remaining chili garlic mixture; cover and refrigerate.
- Cut each baguette horizontally. Cutting into but not completely through. Spread mayo garlic mixture evenly on cut sides. Thinly slice the pork; divide evenly between baguettes. Top evenly with carrot mixture, arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with the green onions and jalapeno. Press gently to close; Cut each baguette in to four servings.
Nutrition Facts : Calories 1062.5, Fat 27.2, SaturatedFat 8.6, Cholesterol 262.6, Sodium 1558.4, Carbohydrate 99.8, Fiber 6.2, Sugar 3.8, Protein 98.1
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