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 AND PATE BANH MI
Banh mi are the hottest sandwiches in America, and you don't have to find a Vietnamese Banh mi shop to enjoy one. You have most of the ingredients at any decently stocked market in the America! The trick here is to make the roasted shaved pork at home. The secret is brining the pork before roasting! You can apply chicken breast to the recipe as well! Try to find very light, airy baguettes or French rolls. A good banh mi should be crispy on the outside and light and airy in the middle. Stay away from the bread that will shred the roof of your mouth!
Provided by Jet Tila
Categories main-dish
Time 2h15m
Yield 1 long or 3 short sandwiches
Number Of Ingredients 22
Steps:
- For the roast pork: Combine the garlic, shallots, fish sauce, sugar, lemongrass, black pepper and 2 tablespoons (30 grams) water in a blender; puree until combined, about 20 seconds. Place the pork in a medium bowl, then pour the marinade over the top and massage well. Marinate for at least 1 hour.
- Heat a medium skillet on high heat and add some oil. When you see white wisps of smoke, saute the pork until cooked through, about 5 minutes.
- For the pickled carrots: Combine the sugar, vinegar, salt, peppercorns and garlic in a small saucepan over medium heat. Cook, stirring constantly, until the sugar and salt have dissolved, then remove it from the heat. Add the cilantro and carrots and stir to coat them in the pickling mixture. Let stand until the carrots have softened, at least 30 minutes or up to overnight in the refrigerator. Drain them well and set aside. You can make this days ahead and keep refrigerated in an airtight container.
- For the banh mi build: Combine the mayonnaise and pate in a bowl, then spread on the top and bottom of the toasted bread. Top it with the cilantro leaves, chiles, cucumber ribbons, pickled carrots and the grilled pork. There may be some leftover pork, so smash it into your mouth and enjoy while building the banh mi. Sprinkle with the soy sauce and close with the upper half of the baguette.
ROASTED PORK BANH MI
Banh Mi is a Vietnamese sandwich brought over by the french. It's an exotic mix of roasted meats, fresh vegetables, herbs, and pate's. This is a healthier simplified version of this great tasting sandwich. The meat variations to this sandwich are endless. Roasted chicken, grilled chicken, turkey, ham...
Provided by dinnerevolution
Categories Lunch/Snacks
Time 45m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Mix the broccoli slaw, sugar and vinegar in a bowl. Let sit in the fridge while preparing the rest of the sandwich.
- Season the Pork with salt and pepper and roast for 20 minutes or until cooked to your liking (150-160 degrees).
- Let rest at least 5 minutes and slice thin.
- Cut the baguette in to 4 equal pieces and split in half. Spread mayonnaise on the bread, top with the roasted pork, cilantro, and broccoli slaw.
Nutrition Facts : Calories 476.6, Fat 14, SaturatedFat 3.7, Cholesterol 167.9, Sodium 253.6, Carbohydrate 31.8, Fiber 1.3, Sugar 26.8, Protein 53.6
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 AND PâTé VIETNAMESE SANDWICH (BANH MI)
I so miss going down to the International District & grabbing these wonderful sandwiches. The kind folks at www.Chow.com shared this wonderful recipe & I am stashing it for summer al fresco noshing on the deck. ***Start the pork marinade and the pickled carrots the day before serving.**** These sandwiches can be prepared ahead & wrapped in Saran wrap & fridged until serving. To serve, place the toothpicks, slice & serve. The Chowhounds appropriately recommend a light bubbly beer - Tiger Beer from Singapore or a Rolling Rock for a more local brew.
Provided by Busters friend
Categories Lunch/Snacks
Time 3h30m
Yield 12-15 serving(s)
Number Of Ingredients 19
Steps:
- Pork:.
- Pour 2 cups of the simmering water into a 6-quart heatproof container with a tightfitting lid, then remove water from heat.
- Add salt and sugar to the heatproof container and stir until dissolved. Add garlic, chiles, peppercorns, and pork. Top with remaining 8 cups of tepid water to fully cover meat. Submerge meat if necessary by filling a resealable bag with water and placing it on top. Cover and refrigerate 12 hours or overnight.
- When pork is ready, remove from liquid, rinse, pat dry with paper towels, and place fat side up in a roasting pan. Allow to come to room temperature for about 30 minutes.
- Meanwhile, heat the oven to 400°F and arrange the rack in the middle. Roast pork until internal temperature reads 165°F, about 1 hour 45 minutes. Let cool to room temperature, or at least 45 minutes, then slice thinly, about 1/8 inch thick.
- Pickled carrots:.
- Combine vinegar, sugar, and salt in a small saucepan over medium heat. Once sugar and salt have dissolved, remove from heat, add carrots, and stir to coat in pickling mixture. Let stand until carrots have softened, at least 30 minutes or overnight. Drain well and set aside.
- Assembly:.
- Slice off top 1/3 of baguettes lengthwise and set aside. Remove enough of bottom interiors so that filling can fit easily.
- Spread 1 tablespoon of the mayonnaise on each upper 1/3 of baguette and 2 tablespoons on each bottom. Crumble 1/2 of the pâté (if using - use it!) on each bottom section, then top with sliced pork (there may be some left over), cucumber, cilantro leaves, basil leaves, pickled carrots, and jalapeños. Sprinkle each sandwich with soy sauce and close with upper parts of baguettes. Place 10 toothpicks approximately 1 inch apart to secure the sandwiches, and slice into about 10 (1-1/2-inch) pieces. Serve.
Nutrition Facts : Calories 568, Fat 22.6, SaturatedFat 7, Cholesterol 76.8, Sodium 5570.1, Carbohydrate 60.7, Fiber 3, Sugar 18.6, Protein 28.6
VIETNAMESE PORK MEATBALL BANH MI
Make and share this Vietnamese Pork Meatball Banh Mi recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 42m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, toss the grated carrots with the granulated sugar and unseasoned rice vinegar. Let stand for at least 30 minutes and preferably one hour at room temperature. Stir often.
- In another small bowl, whisk together the mayonnaise and sriracha hot sauce. Chill until ready to use.
- In a large bowl, combine the pork, garlic, green onions, jalapeño, lemongrass, fish sauce, sugar, salt and cornstarch. Shape the mixture into 16 golf-ball size meatballs and set aside.
- In a large skillet, heat the sesame oil over medium heat until hot. Add the meatballs and cook for about about 12 minutes. Turn them often so they brown equally on all sides. Remove the meatballs from the skillet and set aside.
- Cut the baguette pieces in half and pull out excess bread from the bottom half of the baguette to create a shell for the meatballs. Fill each shell with four meatballs and top with 1/2 cup of the carrot slaw. Sprinkle with cilantro leaves. Spread sriracha mayonnaise on the top halves of the bread and place on top of the meatballs. Serve.
Nutrition Facts : Calories 575, Fat 37.9, SaturatedFat 11, Cholesterol 89.4, Sodium 1180, Carbohydrate 35.3, Fiber 2.9, Sugar 11.4, Protein 23.5
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
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
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