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
QUICK & EASY BANH MI SANDWICH
Quick & Easy Banh Mi Sandwich- You can have this easy version of Vietnamese Bahn Mi on the table in about 15 minutes. Juicy layers of pork, crunchy veggies (carrots, red bell peppers and cucumber,) a smear of sriracha mayo and fresh cilantro on a soft baguette. { Easy dinner idea, Budget Friendly}
Provided by Susan | SimpleHealthyKitchen.com
Categories Main
Time 16m
Number Of Ingredients 12
Steps:
- Cut pork tenderloin into ½ inch slices and place on a flat surface ( I lined a cutting board with parchment paper). In a small bowl ,combine sriracha and soy sauce; brush sauce over pork pieces, on both sides.
- Lightly spray a 12-inch skillet (or grill pan) with cooking spray. Arrange pork pieces so none are overlapping in skillet and cook over medium-high heat, turning once, until slightly pink in center (approx 2-3 mins on each side). Set aside.
- Slice baguette horizontally. In a small bowl make the Sriracha Mayonnaise by stirring together the mayonnaise and sriracha. Spread bread with Sriracha Mayonnaise. Layer one side of bread with pork, cucumbers, bell pepper, carrot , green onions, cilantro and jalapeno (if using), and extra sriracha (if desired) Cut sandwich into six portions.
Nutrition Facts : ServingSize 1 sandwich, Calories 348 kcal, Carbohydrate 27.4 g, Protein 27.1 g, Fat 13.9 g, SaturatedFat 2.6 g, Cholesterol 62.3 mg, Sodium 480.9 mg, Fiber 1.3 g, Sugar 2.3 g
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.
EASY BáNH Mì SUB SANDWICH
Today's recipe for Easy Bánh Mì Sub Sandwich is a really quick and easy cheat's version of the traditional VIETNAMESE BÁNH MÌ, a recipe which is already on Lavender & Lovage here: VIETNAMESE BÁNH MÌ SANDWICH These were made in about 15 minutes, and they were made all the easier as I hosted a Vietnamese dinner party last night, so, I had lots of the necessary herbs, sauces and veggies to hand. Serve with some spare "ribbon salad" on the side for a quick and easy midweek family supper dish or for a flavour packed weekend snack or lunch.
Provided by Karen Burns-Booth
Categories Sandwiches
Time 10m
Number Of Ingredients 10
Steps:
- 1. Cut the baguette or sub rolls in half through the middle, keeping the bread halves attached. 2. Spread the hoisin sauce on one half and then the mayonnaise on the other half of the bread rolls. 3. Start layering the sandwich with the ribbon sliced cucumber and carrot on the bottom, then the jalapeno peppers, baby gem lettuce, red onions, the cooked turkey (or other meats) finishing with the fresh coriander leaves. 4. Serve wrapped in brown paper or tied with string, with Quick pickled Do Chua (recipe shared below) or some extra ribbon salad in the side. NB: Some recipes add pork pate to the sandwich, just spread it on the top or bottom half of the baguette or sub rolls.
Nutrition Facts : Calories 882 calories, Carbohydrate 111 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 26 grams fat, Fiber 5 grams fiber, Protein 49 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1647 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
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 (VIETNAMESE SUBS)
This sandwich was one of my favorite subs that we would get when we would go to Chicago to go shopping in Chinatown for groceries for my mom's restaurant. They are great sandwiches to make ahead & keep in the fridge for an easy grab meal.
Provided by Kitchencrazy in NC
Categories Lunch/Snacks
Time 35m
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 20
Steps:
- To make the slaw: In a pot, add water, sugar & vinegar; bring to boil. Transfer the vinegar mixture in a large boil & set aside to cool. Once cooled, added the carrots & daikon. Set aside in the refrigerator for 30 minutes or overnight.
- To make the filling: In a large pot, place pork loin & cover with water. Bring to boil over medium heat; simmer until cooked thorough, about 20 minutes. While the pork is cooking, in a large skillet, add oil. Once the oil is heated add the ground pork, onions, garlic powder, black pepper & soy sauce.Cook for about 2 to 3 minutes or unil pork is cook through. Remove from the stove & cover with a lid or foil to keep warm.
- Once the pork loin is thoroughly cooked, place on a cutting board & cut into 1/4-1/2 inches thick slices. Cover with foil once all cut.
- To make sandwiches: Preheat oven to 400 degrees. Spread mayonnaise on baguettes. Place on cookie sheet & place in oven for 5 minutes until the crust is hot & crispy. Remove from the oven & make the sandwiches immediately in this order (it can get messy here):.
- 2 pork loin slices.
- spoonful ground pork.
- drizzle with soy sauce.
- 2-3 slices english cucumber.
- 2-3 slices jalapeno.
- cliantro.
- slaw (you can also no add it to the sandwich & serve on the side- I prefer in the sandwich!).
- black pepper.
- Close sandwich & you can either wrap in plastic wrap & store in the refrigerator or eat immediately. Enjoy!
Nutrition Facts : Calories 1285.6, Fat 26.9, SaturatedFat 8, Cholesterol 71.2, Sodium 2285.7, Carbohydrate 203.1, Fiber 11.2, Sugar 13.9, Protein 52.5
ITALIAN SAUSAGE BANH MI (VIETNAMESE SUB SANDWICH)
All of the flavors go so well together...Sweet, spicy, nutty and fresh. It's refreshing and satisfying. I also made it easy by preparing it in the oven. You can make this on the stove top in a frying pan if you prefer. Turkey sausage is great too, I didn't list it or the oblong crusty bread rolls because food.com doesn't calculate the calories for them. The sriracha is optional because it is a 6th contest ingredient.
Provided by Engrossed
Categories < 30 Mins
Time 30m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Lightly spray a large baking sheet.
- Lay onion slices and bell pepper slices on the baking sheet and spray with oil. Sprinkle with salt and pepper if desired.
- Prick sausages with a fork and place on baking sheet. Bake for 15 minutes. Stir and turn veggies and sausages at about 10 minutes so they don't burn on the bottom.
- Puree sauce ingredients together. I used an immersion blender in a pyrex measuring cup. A mini food processor would work too.
- Cut a wedge (making a V large enough for the sausage and veggies to fit in) out of each bread roll and spread the interior with basil sauce. You can spread the cut out wedge with sauce too or you can discard it.
- Lay Swiss cheese slices over the sauce.
- Place prepared bread rolls onto a second baking tray and bake for 5 minutes or until cheese is melted and bread is toasted to your liking.
- Remove from oven and place sausage into prepared bread rolls, cover with onions and peppers and top with arugula.
- If you saved the cut out bread wedges you can eat them on the side.
Nutrition Facts : Calories 458.2, Fat 29.4, SaturatedFat 9.8, Cholesterol 61, Sodium 1296.8, Carbohydrate 21.5, Fiber 1.6, Sugar 4.5, Protein 26.8
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