ROASTED PORK BANH MI (VIETNAMESE SANDWICH)
I'll never forget my first real bánh mì. I remember thinking to myself, this isn't just one of the best sandwiches I've ever had to eat, but one of the best things, period. Not only do we get amazing contrasts in flavor and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables makes this so much fun to eat.
Provided by Chef John
Categories World Cuisine Recipes Asian Vietnamese
Time 32m
Yield 1
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
- Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
- Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
- Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
- Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.
Nutrition Facts : Calories 1263.1 calories, Carbohydrate 91.3 g, Cholesterol 187.9 mg, Fat 75.9 g, Fiber 6.8 g, Protein 54.2 g, SaturatedFat 17 g, Sodium 1994.4 mg, Sugar 9.5 g
PORK BANH MI
Steps:
- For the pork: Combine the garlic, lime juice, fish sauce, soy sauce, sriracha, sugar, salt and 2 tablespoons vinegar in a bowl and mix well to combine. (Reserve the rest of the bottle of vinegar for the pickles, below.)
- Pound out the pork chops using a meat tenderizer until they are 1/2 to 1 inch thick. Add the pork to the marinade and turn to fully coat. Marinade for 10 minutes, or up to 30 minutes.
- Remove the pork from the marinade. Heat the olive oil in a cast-iron skillet over medium-high heat, then sear the pork chops for 3 to 4 minutes per side. Set aside to rest.
- For the pickles: Put the salt, sugar, red pepper and the remainder of the bottle of vinegar in a saucepan. Heat until the mixture comes to a low boil, then add the radishes, jalapeños and carrots. Bring to a boil, then remove from the heat and drain.
- To assemble: Combine the mayo and sriracha in a small bowl to taste. Halve the French bread and spread with the sriracha mayo on both the tops and bottoms. Top with the cucumbers. Slice the pork and lay the slices on the cucumbers. Top with the pickled vegetables and the other half of the French bread.
SAUSAGE BANH MI SANDWICH
Steps:
- For the sausage loaf: Cube the pork shoulder and place it on parchment in the freezer for 10 minutes.
- In a food processor, process the ice cubes with the salt, pepper, allspice, nutmeg, thyme and garlic. Slowly add the pork to the food processor and pulse until a chunky farce is achieved. (The temperature should not exceed 40 degrees F. during mixing.)
- Fold the cornichons and ham into mixture sausage mixture.
- Place 24 inches of plastic wrap on a work surface. Place the farce in the center of the plastic and roll into an 18-inch log. Twist and tie the ends of the plastic and poach the farce at 185 degrees F until the internal temp reaches 152 degrees F. Immerse the sausage loaf in an ice bath and allow to cool.
- For the liver pate: Sear the chicken livers until cooked to medium but still very pink inside.
- To a bowl, add the egg and yolk, cornichon juice, garlic and1 teaspoon salt. Blend with an immersion blender, slowly adding the oil to create an emulsion. About halfway through, add the livers one at a time. Continue adding the oil until a smooth, thick texture is achieved. Chill until ready to use.
- For the pickled vegetables: In a bowl, combine the carrots, red onions, parsley, cornichon juice and salt to taste. Set aside to marinate.
- To assemble the sandwiches: Spread the butter on the baguettes and grill over medium heat until slightly charred. Slice the sausage loaf.
- Spread liver pate on the baguettes. Top each of the bottom portions with 4 ounces of sausage slices (4 to 8 slices depending on thickness) followed by some pickled vegetables.
PORK BANH MI
Delicious Vietnamese-style sandwich.
Provided by andrea
Categories Pork Sandwiches
Time 2h50m
Yield 4
Number Of Ingredients 18
Steps:
- Combine green onions, garlic, fish sauce, sugar, honey, and pepper in a large glass or ceramic bowl. Add pork chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
- With 30 minutes left to marinade, combine carrots, cucumbers, red onion, rice vinegar, and 2 teaspoons chili-garlic sauce in a medium bowl. Stir to combine and let pickle until needed for sandwiches.
- Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
- Heat oil in a large skillet over medium-high heat. Add pork chops and cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Remove meat from the bones and thinly slice.
- Spread mayonnaise, hoisin sauce, and remaining chili-garlic sauce on the top halves of the baguettes. Layer pork, pickled vegetables, cilantro, and jalapenos on the bottom halves. Carefully close the baguettes. Slice each in half to make 4 sandwiches.
Nutrition Facts : Calories 618.2 calories, Carbohydrate 78.7 g, Cholesterol 66.8 mg, Fat 16.6 g, Fiber 6.2 g, Protein 39.2 g, SaturatedFat 4.3 g, Sodium 2098.5 mg, Sugar 20.7 g
BANH MI SANDWICH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 22
Steps:
- In a medium bowl, combine safflower oil, soy sauce, fish sauce, ginger, garlic, shallot, palm sugar, and black pepper. Add pork tenderloin to marinade, stir to evenly coat, and let stand 30 minutes.
- In a small saucepan, bring vinegar, granulated sugar, and salt to a boil, stirring to dissolve sugar. Add carrots and daikon to saucepan, remove from heat, and cool to room temperature, about 20 minutes.
- Preheat grill pan over high heat. Grill pork, turning once, until a meat thermometer inserted into the center of the pork registers 145 degrees, about 4 minutes total. Remove pork from grill and thinly slice.
- Preheat broiler with rack in upper third of oven. Halve baguette lengthwise and place in oven cut side up. Broil until toasted and brown around edges, 2 minutes.
- In a small bowl, combine mayonnaise and sambal oelek and spread evenly across bottom of baguette. Top with pate, ham, and grilled pork. Distribute cucumber spears, carrot and daikon pickle, cilantro sprigs, and jalapenos evenly over meats.
- Close baguette, cut into 4 to 6 portions, and serve.
VIETNAMESE PORK SANDWICH (BANH MI THIT)
This has become one of my favorite sandwiches. Keep in mind that you can alter the quantities of the items on the sandwich any way you want. I usually cook the pork tenderloin immediately before making the sandwiches, but it can be done with leftover pork. Adapted from recipe in "Sunset Magazine".
Provided by Kirstin in the Couv
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In an 8- 10 inch sauté pan over medium/high heat, stir five spice until fragrant, about 30 seconds.
- Stir in oil, shallots and garlic.
- Add ground pork and stir often until meat is crumbly and no longer pink.
- Add soy sauce, sugar and salt and pepper to taste; set aside.
- Cut baguettes in half crosswise then split almost all the way through, leaving halves attached on one side.
- Spread 1 tsp of chile paste on one cut side of each baguette section.
- Spoon 1/6 of the warm ground pork mixture (including juices) over the chile paste.
- Tuck 1/6 of the pork tenderloin slices evenly into each sandwich.
- Place sandwiches on a sheet pan and bake at 375°F for about 5 minutes or until filling is warm and crust is crisp.
- Remove from oven and fill each with 1/6 of the cucumbers, mesclun, basil and fried shallots.
CARAMELIZED PORK BANH MI
A banh mi is basically a Vietnamese hero sandwich. Often made with ground pork, this one has pork tenderloin that can be grilled or pan seared. The pate is optional, but normally found in a banh mi. Recipe adapted from Yahoo! Shine.
Provided by threeovens
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Slice carrots and radishes in fourths or sixths lengthwise, depending on size (you are making a sort of slaw).
- Combine with remaining ingredients; set aside for flavors to meld an hour or up to overnight (will keep for several days, refrigerated).
- Slice tenderloin, against the grain, into 1/2 inch slices; pound to an even 1/4 inch thickness between plastic wrap.
- Make a marinade by combining fish sauce, maple syrup, brown sugar, soy sauce, sesame oil, minced garlic, minced ginger, green onion, and black pepper; make sure all the pork is coated in the marinade and let sit for 10 to 30 minutes.
- Heat your grill, grill pan, or cast iron skillet to high; add vegetable oil to marinated pork and stir to coat.
- Sear pork 1 to 2 minutes per side (it cooks very quickly).
- To assemble sandwiches, slice the baguette and spread with mayonnaise on one side and pate (or liverwurst) on the other (if using); add lettuce, meat, pickled vegetables, sliced jalapeno, and cilantro.
Nutrition Facts : Calories 694.2, Fat 10.8, SaturatedFat 2.4, Cholesterol 49.1, Sodium 3138.8, Carbohydrate 110.5, Fiber 4.8, Sugar 16.4, Protein 37
More about "pork banh mi sandwich food"
SPEEDY PORK BANH MI SANDWICHES RECIPE | REAL SIMPLE
From realsimple.com
5/5 (1)Total Time 30 minsServings 4Calories 718 per serving
- Preheat oven to 400°F. Whisk oil, lime juice, honey, vinegar, pepper, and ½ tablespoon sriracha. Pat pork dry; brush evenly with ¼ cup lime juice mixture. Place pork on a baking sheet lined with aluminum foil and coated with cooking spray.
- Roast pork until lightly browned on top and a thermometer inserted in thickest portion registers 145°F, 15 to 18 minutes. Remove from oven; let rest for 10 minutes before slicing.
- Meanwhile, toss carrots and cucumber with remaining lime juice mixture. Stir together mayonnaise and remaining ½ tablespoon sriracha; spread on cut sides of bread. Build sandwiches with pork, carrot mixture, and cilantro.
GRILLED-PORK BANH MI RECIPE | FOOD & WINE
From foodandwine.com
5/5 Category Sandwiches + Wraps
- In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
- Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve.
545° BANH MI CAFE - 1288 PHOTOS & 729 REVIEWS - YELP
From yelp.com
723 Yelp reviewsLocation 6461 Stirling Rd Davie, FL 33314
DELICIOUS BANH MI PORK TENDERLOIN SANDWICH - A RED SPATULA
From aredspatula.com
VIETNAMESE FAMOUS LOCAL STREET FOOD- BANH MI, CRISPY PORK …
From barewalls.com
BANH MI ! (VIETNAMESE SANDWICH) | RECIPETIN EATS
From recipetineats.com
SLOW COOKER PULLER PORK BáNH Mì SANDWICH - ASIAN CAUCASIAN …
From asiancaucasian.com
BANH MI SANDWICH RECIPE | ONTARIO PORK
From ontariopork.on.ca
ALL ABOUT THE BANH MI SANDWICH - KARMANFOODS.COM
From karmanfoods.com
JET TILA'S BANH MI SANDWICH RECIPE - TODAY.COM
From today.com
BANH MI RECIPE - BBC FOOD
From bbc.co.uk
BANH MI SANDWICH RECIPE | ONTARIO PORK
From ontariopork.on.ca
BANH MI SANDWICH - DINNER AT THE ZOO
From dinneratthezoo.com
CARAMELISED PORK BANH MI SANDWICHES - SIMPLY DELICIOUS
From simply-delicious-food.com
ALL ABOUT AUTHENTIC VIETNAMESE PORK BANH MI SANDWICHES
From cookingwithlane.com
WHAT IS PORK BANH MI? - FOOD QUESTIONS
From foodquestions.com
GRILLED PORK BANH MI SANDWICH RECIPE - THE SCHMIDTY WIFE
From theschmidtywife.com
VIETNAMESE BANH MI SANDWICH WITH LEMONGRASS PORK
From more.ctv.ca
SEARED PORK BANH MI - PLUM STREET COLLECTIVE
From plumstreetcollective.com
VIETNAMESE PORK BANH MI (TRADITIONAL RECIPE) - MAKE …
From makesandwiches.com
PORK BANH MI SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
ROAST PORK VIETNAMESE SANDWICH (BáNH Mì) - THE DAILY MEAL
From thedailymeal.com
FIVE SPICE PORK FOR VIETNAMESE BANH MI SANDWICHES
From csmonitor.com
VIETNAMESE PORK BANH MI SANDWICHES | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
PORK BANH MI - DELISH
From delish.com
BáNH Mì RECIPE – VIETNAMESE SANDWICHES W/ PORK BELLY
From hungryhuy.com
FOOD FOR THOUGHT: BáNH Mì - THE-PEAK.CA
From the-peak.ca
BEST CLASSIC BANH MI RECIPE - HOW TO MAKE BANH MI
From goodhousekeeping.com
VIETNAMESE PORK SANDWICH RECIPE BANH MI | LIFE TASTES GOOD
From ourlifetastesgood.com
GRILLED PORK BANH MI - REAL FOOD BY DAD
From realfoodbydad.com
GROUND PORK BANH MI SANDWICH | FAKE FOOD FREE
From fakefoodfree.com
BANH MI STYLE PULLED PORK SANDWICHES | HEATHER LIKES FOOD
From heatherlikesfood.com
GRILLED PORK BANH MI SANDWICHES | SO MUCH FOOD
From somuchfoodblog.com
BANH MI SANDWICH - THE FOOD CHARLATAN
From thefoodcharlatan.com
VIETNAMESE PORK BANH MI SANDWICHES - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
BEST BANH MI SANDWICH RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SOUS VIDE PORK BELLY BANH MI – A VIETNAMESE STREET FOOD SANDWICH
From theyankeecowboy.com
GARLIC-BRINED PORK BANH MI RECIPE - CHARLES PHAN | FOOD & WINE
From foodandwine.com
PORK BANH MI (MADE WITH PORK TENDERLOIN) - UMAMI GIRL
From umamigirl.com
PORK BANH MI - STEVEN AND CHRIS - CBC
From cbc.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love