Vietnamese Style Mayonnaise For Banh Mi Food

VIETNAMESE-STYLE MAYONNAISE (FOR BANH MI)

Steps:

• Combine all the ingredients in a nonreactive bowl and stir to blend. Serve immediately, or store in an airtight container.
• Refrigerate for up to 2 days.

BANH MI MAYONNAISE (VIETNAMESE)

Steps:

• Whisk together all ingredients.
• Refrigerate.

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.

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.

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-STYLE BANH MI BURGERS

Steps:

• Preheat the oven to 400 degrees. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain.
• In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic; season with salt and pepper.
• Form the meat into four 6-inch-long oval patties about 1 inch thick. Season with the curry powder and salt and pepper. (I think I would just mix this into the meat?).
• In a large skillet, heat the oil until shimmering. Cook patties over moderate heat, turning once, until medium (about 12 minutes).
• Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes or until lightly toasted.
• Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeno slices and cilantro springs.
• Close sandwiches and serve hot.
• Make Ahead: Mayonnaise and carrots can be refrigerated for up to 2 days.