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.
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
PORK MEATBALL BANH MI
I fell in love with banh mi, Vietnamese sandwiches, while living in New York, and they have been a favorite of mine ever since. The combination of the crusty baguette, crunchy pickled vegetables, fresh herbs, salty meat, and all of the sauces is a bright party of texture and flavor, and I cannot get enough. This version plops some juicy meatballs into the filling and they are dangerously good!
Provided by Molly Yeh
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- For the pickled vegetables: Stir the vinegar, sugar, salt and 1/2 cup water together in a small bowl until the sugar and salt are dissolved. Add the carrots and daikon. Marinate until ready to serve.
- For the pork meatballs: Mix the pork, cilantro, soy sauce, cornstarch, sugar, salt, garlic and green onion together in a large bowl. Scoop the meatball mixture into 12 golf-sized balls and roll. Heat the oil in a pan over medium heat and add the meatballs. Cook for 4 minutes. Flip and cook until completely cooked through, another 4 minutes.
- For the bahn mi: Cut the pieces of baguette in half lengthwise and warm in a 375 degree F oven or on a skillet until slightly toasty. Spread hoisin on one side, sriracha and mayonnaise on the other. Add the cucumber slices, cilantro sprigs and jalapeno slices. Add 3 meatballs and the pickled vegetables. Serve.
PORK MEATBALL BANH MI
Provided by Jeanne Thiel Kelley
Categories Sandwich Pork Dinner Lunch Meat Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 sandwiches
Number Of Ingredients 25
Steps:
- Hot Chili Mayo:
- Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.
- Meatballs:
- Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Sandwiches:
- Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
- Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
- Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
- **Available at some supermarkets and at Asian markets.
PORK BANH MI WRAPS
Crunchy veggies and Asian flavors make this a great wrap for summer. You can substitute a baguette for the wrap, or switch up the meat for five-spice chicken or spicy beef. Even lemongrass shrimp would be delicious! -Nicole Hood, Leesville, Lousiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Sprinkle pork chops with pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chops; cook until a thermometer reads 145°, 2-3 minutes on each side. Combine 1/4 cup sweet chili sauce with soy sauce; pour over chops. Reduce heat to medium-low; cook and stir until sauce is slightly thickened, 2-3 minutes. Remove from heat., Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread wraps lightly, then spread with mayonnaise., Spoon pork evenly over wraps. Cover with lettuce mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold wraps over filling and serve immediately with Sriracha sauce.
Nutrition Facts : Calories 471 calories, Fat 18g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 1344mg sodium, Carbohydrate 54g carbohydrate (21g sugars, Fiber 7g fiber), Protein 26g protein.
PORK MEATBALL BANH MI
From our state local paper The West Australian and my favourite contributor Margaret Johnson. She describes this as a hybrid French/Vietnamese "sandwiches". Times are estimated.
Provided by ImPat
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the meatballs, combine the pork mince, spring onions, fish sauce, coriander leaves, chilli sauce, garlic, sugar salt, pepper and flour and combine well and then, using wet hands, shape into meatballs of 3cm (1 inch) diameter.
- Heat the vegetable oil in a frypan to hot and fry off the balls, rolling them around inthe pan so they are well browned on a ll sides.
- To assemble the dish, place on the baguette slice a layer of lettuce, carrot and mayonnaise, then add a layer of the meatballs and finish with more coriander sprigs.
Nutrition Facts : Calories 1111.4, Fat 31.4, SaturatedFat 11.2, Cholesterol 90.2, Sodium 1813.5, Carbohydrate 153.9, Fiber 7.6, Sugar 11.5, Protein 52.6
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
PORK BANH MI
A quick-and-easy Vietnamese-French sandwich recipe made with pork loin, julienne carrots and red onion.
Provided by Angie McGowan
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Rub 1/2 teaspoon salt, the pepper and five-spice powder on pork loin. Place on cookie sheet.
- Bake uncovered 20 to 30 minutes or until internal temperature of pork is 145°F. Let rest 10 to 15 minutes, then cut into thin slices.
- In small bowl, mix carrots, red onion, garlic, white wine vinegar, sugar and 1/4 teaspoon salt. Cover; set aside.
- Set oven control to broil. Cut baguette in half horizontally. Place on ungreased cookie sheet. Broil with top 4 to 6 inches from heat 1 to 2 minutes or just until lightly browned.
- Slather toasted baguette with mayonnaise. Layer on sliced pork loin, cucumber, cilantro, jalapeño peppers, and onion and carrot mixture. Cut into 4 sandwiches, and serve.
Nutrition Facts : ServingSize 1 Serving
GRILLED LEMONGRASS PORK BáNH Mì RECIPE BY TASTY
This recipe makes it easy to recreate a classic Vietnamese bánh mì at home. Pork butt is a cut of meat that usually requires a longer cooking time in order to make it tender, but by slicing it thinly, you cut the cooking time down to just a few minutes on a hot grill pan.
Provided by Alix Traeger
Categories Dinner
Time 6h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the pickled vegetables: Set a large colander in a large bowl. Add the carrots and daikon to the colander. Toss with the salt, then add just enough water to cover the vegetables, about 6 cups (1.4 L). Let sit at room temperature for 30 minutes.
- Lift the colander out of the soaking liquid, then rinse the vegetables well. Shake the colander a few times to allow any excess water to drain away. Let the vegetables sit at room temperature for 30 minutes to dry out a bit.
- Add the sugar and vinegar to the bowl with the vegetables. Season to taste with more salt, if needed. Transfer to an airtight container and refrigerate overnight.
- Make the lemongrass pork: Trim the bottoms and green tops from the lemongrass stalks. Slice the light parts in half lengthwise, then remove any tough outer layers. Mince and transfer to a medium bowl.
- Finely chop the onion and add to the bowl with the lemongrass.
- In a large bowl, whisk together the soy sauce, fish sauce, sugar, wine, and pepper.
- Add the sliced pork butt to the marinade and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, up to 4 hours.
- Heat the canola oil in a large pan over medium-high heat. Add the onion and lemongrass and cook until the onion is tender and beginning to brown, stirring constantly, about 10 minutes. Transfer to a bowl and set aside.
- Heat a large grill pan over medium-high heat. Working in batches, remove the pork from the marinade, letting any excess liquid to drip off, then grill the pork until lightly charred on both sides and just cooked through, about 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
- Cut the pork into bite-sized pieces and transfer to a large bowl. Add the lemongrass and onion mixture and stir to combine.
- To assemble, slice the toasted French rolls in half lengthwise almost all the way through, leaving a long end intact. Slather the bottom of the rolls with a generous amount of mayonnaise, then spread on a layer of pâté. Top with the pork mixture, cucumber, sliced onion, jalapeño, the pickled vegetables, and cilantro.
- Close the sandwiches and serve.
- Enjoy!
Nutrition Facts : Calories 1046 calories, Carbohydrate 52 grams, Fat 68 grams, Fiber 4 grams, Protein 56 grams, Sugar 25 grams
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SPEEDY PORK BANH MI SANDWICHES RECIPE | REAL SIMPLE
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- 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.
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