Bushs Asian Banh Mi Sandwich Food

VIETNAMESE-STYLE SANDWICH: BANH MI

Vietnamese-Style Sandwich: Banh Mi image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1/2 cup water
1/4 cup sugar
1/4 cup distilled white vinegar
1/2 cup julienned carrot
1/2 cup julienned daikon radish
Kosher salt
1 teaspoon vegetable oil
1 tablespoon finely chopped onion
6 ounces ground pork
1 tablespoon roast pork seasoning mix*
Pinch garlic powder
Pinch ground black pepper
Four 10-inch baguettes
Mayonnaise, as needed
8 thin slices Vietnamese-style pork roll (cha lua), or bologna
8 slices Vietnamese-style salami, or ham or turkey
4 teaspoons soy sauce
1/2 cup fresh cilantro sprigs
1/4 medium English cucumber, cut lengthwise into 4 slices
Freshly ground black pepper
Asian-style chili oil, to taste, optional

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 (ASIAN SANDWICH)

Banh Mi (Asian Sandwich) image

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

Ingredients

1/2 cup shredded carrot
1/2 cup daikon radish
1 tablespoon cider vinegar
2 teaspoons sugar
1/4 teaspoon kosher salt
3 tablespoons chili-garlic sauce (such as lee kum kee)
1 1/2 teaspoons sugar
1 (7 lb) pork tenderloin, trimmed
cooking spray
1/2 teaspoon salt
3 tablespoons fat-free mayonnaise
2 (20 inch) French baguettes
1 cucumber (cut into 16 thin strips)
16 fresh cilantro stems
2 sprigs green onions, cut length wise
1 seeded thinly sliced jalapeno pepper

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

BANH MI VIETNAMESE SANDWICHES (BáNH MI)

Banh Mi Vietnamese Sandwiches (Bánh Mi) image

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

Ingredients

2 boneless skinless chicken breasts (or medallions of pork or other meat, marinated in satay, below, or other Asian marinade)
1 carrot, thinly sliced lengthwise
1 daikon radish, 4 inch piece, thinly sliced lengthwise
1/2 teaspoon salt
4 teaspoons sugar, divided use
3 tablespoons white vinegar
2 tablespoons water
1 small baguette, cut into 3 sections, sliced lengthwise, with centers hollowed out
mayonnaise or light mayonnaise
soy sauce
fresh cilantro
1/2 cucumber (shredded or thinly sliced lengthwise)
1 jalapeno, seeded, cut into matchsticks (or use a serrano or add some seeds, if you want it hot)
2 tablespoons mirin
1/2 tablespoon soy sauce
1/2 teaspoon fish sauce
1/4 cup rice vinegar
1 tablespoon lime juice
1/2 teaspoon garlic, minced
1/2 teaspoon sweet chili sauce
1/2 tablespoon teriyaki sauce
1 tablespoon sake
1 green onion, white part only, sliced

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!