Vietnamese Banh Mi Sandwich With Grilled Beef Food

GRILLED VIETNAMESE CHICKEN SANDWICHES

Steps:

• Combine the vinegar, sugar, 1/2 cup water, 1 teaspoon salt and the ginger in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves, about 2 minutes. Let cool.
• Transfer half of the vinegar mixture to a large bowl and add the carrots and daikon; cover and refrigerate until ready to serve.
• Transfer the remaining vinegar mixture to a shallow baking dish; stir in the lemongrass, shallot, soy sauce and fish sauce. Add the chicken thighs and toss to coat. Cover and refrigerate 2 hours, flipping the chicken halfway through.
• Preheat a grill to medium high and brush the grates with vegetable oil. Remove the chicken from the marinade, scraping off the lemongrass and shallot; season with salt. Grill the chicken until well marked and cooked through, about 5 minutes per side. Remove to a cutting board.
• Drain the carrots and daikon; stir in the cilantro. Cut the chicken thighs in half. Toast the bread on the grill and spread the mayonnaise on both sides; sandwich with the sliced cucumber, chicken, carrot mixture and jalapeno. Serve with Sriracha.

BANH MI

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.

VIETNAMESE SANDWICH

Steps:

• Preheat the oven's broiler. Place the pork chops on a broiling pan and set under the broiler. Cook for about 5 minutes, turning once, or until browned on each side.
• Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll. Spread chile sauce directly on the meat. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.

VIETNAMESE BANH MI SANDWICH WITH GRILLED BEEF

Steps:

• Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
• Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat). Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
• When the beef is grilled, brush the pan with more oil and add the shallots (or onions). Grill them until just softened. Reserve any remaining juices along with the carmelized bits.
• Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.

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.

VIETNAMESE STEAK SANDWICHES

Steps:

• In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water.
• In another bowl, toss together carrots, scallions,and cilantro leaves. Toss with half the vinegar mixture.
• Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.

BANH MI VIETNAMESE SANDWICHES (BáNH MI)

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!

VIETNAMESE PORK SANDWICH (BANH MI THIT)

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.

BANH MI (ASIAN SANDWICH)

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.