BANH-MI WRAP: VIETNAMESE GRILLED PORK WRAP WITH PICKLED CARROTS AND MINT
Provided by Aarti Sequeira
Time 2h20m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved. Add the carrots, toss to coat and allow to pickle for about 2 hours. For the pork: Combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, garlic and shallots in a re-sealable plastic bag. Seal and shake until well dissolved. Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour. When you're ready to cook the pork, grab a large cast-iron skillet. Place the pan over high heat until it is smoking. Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan. Don't crowd the pan - no meat should be touching! You want the meat to sear, not steam. After about 2 minutes, flip each chop; it should be a caramel brown color. Cook another minute on the other side and remove from the pan. If you're cooking in batches, cook the remaining chops. Slice the chops into thin strips. For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable. I also like to char them a little! If you don't have a gas stove, warm them in a pan over medium heat, or pop them in a microwave for 10 to 15 seconds. Smear a little mayo down the middle of the tortilla. Then, pile a little layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a few slices of chiles a and squeeze of fresh lime juice over the top. Wrap, and secure with toothpick. Wrap in parchment paper if you're taking them to the beach, or just eat right away if you're not!;
- Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.
Nutrition Facts : Calories 328 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 1361 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 26 grams, Sugar 14 grams
VIETNAMESE WRAP
Provided by Food Network
Time 30m
Yield 24 rice-paper rolls
Number Of Ingredients 10
Steps:
- Heat the pork in a large nonstick skillet over high heat. Season with the salt and pepper. Cook until the meat is no longer pink, about 5 minutes, stirring frequently. Transfer pork to a paper towel-lined plate using a slotted spoon. Let cool. Mix the hoisin sauce and water chestnuts together in a small bowl. Add the pork and mix well. Refrigerate while preparing the rice papers. ASSEMBLY: Fill a pie plate or other wide, shallow container with lukewarm water(do not use cold water or hot water). Place 2 rice papers in the water. Let sit until somewhat soft, about 45 seconds. Remove 1 paper at a time and place on a paper towel. Cover with an additional paper towel. Repeat the process until there are 12 layers of rice paper. The rice paper will become pliable 1 to 2 minutes after being stacked. Invert the stack and use the rice papers in the order in which they were removed from the water. Place 3 rice papers at a time on a clean work surface. Sprinkle each rice paper with 1/8 teaspoon of the sesame seeds. Place 1 basil leaf on the bottom third of each rice paper. Top with 1 tablespoon of the pork mixture. Cover with one mint leaf. Fold the right and left edges toward the center of the filling, pressing firmly. Fold the bottom edge of the rice paper toward the center and gently but firmly roll until the top edge is reached and a rectangle 11/2 by 2 inches is formed. Repeat until the first 12 rice paper rolls are complete. Cover assembled wraps with a very damp towel and cover with plastic wrap. Soak remaining rice paper wraps and assemble until remaining ingredients have been used. Cover the wraps as directed. These rolls can be left at room temperature for up to 3 hours. Do not refrigerate or the rice paper will harden.
VIETNAMESE STEAK WRAPS
These are really yummy - good, vibrant flavour and not difficult to make at all. Does not include marinating time of at least 1 hour.
Provided by evelynathens
Categories Lunch/Snacks
Time 25m
Yield 6 wraps
Number Of Ingredients 14
Steps:
- Cut beef across the grain in thin slices; combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl; add beef; toss to coat; cover and refrigerate at least 1 hour.
- Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil; boil 5 minutes without stirring until syrupy; stir in crushed red pepper; set aside.
- Remove beef from marinade; discard marinade.
- Thread beef onto metal or wooden skewers (soak wooden skewers in hot water 30 minutes to prevent burning); grill beef over medium-hot briquette about 3 minutes per side until cooked through.
- Grill tortillas until hot.
- Place lettuce, onion, beef, mint and cilantro on tortillas; drizzle with vinegar mixture; roll tortillas to enclose filling.
- Note: You can also grill these under a preheated broiler or flash-fry.
VIETNAMESE PORK LETTUCE WRAPS
Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. -Gretchen Barnes, Fairfax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 312mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g
VIETNAMESE GRILLED STEAK WRAPS
Make and share this Vietnamese Grilled Steak Wraps recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 57m
Yield 6 wraps.
Number Of Ingredients 16
Steps:
- Cut beef across the grain into thin slices.
- Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl.
- Add beef; toss to coat.
- Cover and refrigerate at least 30 minutes.
- Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil.
- Boil 5 minutes without stirring until syrupy.
- Stir in crushed red pepper; set aside.
- Remove beef from marinade; discard marinade.
- Thread beef onto metal or wooden skewers (Soak wooden skewers in hot water 30 minutes to prevent burning).
- Grill beef over medium-hot briquets about 3 minutes per side until cooked through.
- Grill tortillas until hot.
- Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture.
- Roll tortillas to enclose filling.
- Garnish with star fruit, bell pepper and orange peel strips.
Nutrition Facts : Calories 424, Fat 17.6, SaturatedFat 5.6, Cholesterol 57.8, Sodium 744.3, Carbohydrate 32.9, Fiber 3.1, Sugar 13.4, Protein 34.6
VIETNAMESE CHICKEN WRAPS
Fill soft flour tortillas with pan-fried chicken, lightly pickled cucumber and carrot for an Asian-style lunch or dinner
Provided by Katy Gilhooly
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Put the cucumber, carrot and vinegar in a small bowl and set aside. Heat 1 tbsp oil in a large frying pan, add the chicken and fry on a medium heat until golden brown and cooked through. Remove and set aside. Pour the remaining oil into the pan and lower the heat. Add the garlic and ginger, and cook for 2 mins until softened but not coloured. Add the sugar, soy sauce and 150ml water, and bubble for 5 mins until saucy. Return the chicken to the pan and heat through.
- Warm the tortilla wraps following pack instructions. Top the tortillas with the lettuce, chicken, and pickled cucumber and carrot.
Nutrition Facts : Calories 519 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 2.1 milligram of sodium
More about "vietnamese wrap food"
VIETNAMESE LETTUCE WRAPS WITH CHICKEN (OR TOFU)
From feastingathome.com
5/5 (1)Total Time 12 minsCategory WrapsCalories 86 per serving
- Arrange lettuce leaves on a plate or platter. Divide veggies among them and fill with chicken or baked tofu. Add a slice of avocado, scallions, torn mint leaves and peanuts.
VIETNAMESE WRAPS RECIPE: HOW TO MAKE VIETNAMESE …
From recipes.timesofindia.com
Cuisine VietnameseTotal Time 20 minsCategory BreakfastCalories 240 per serving
10 DELICIOUS VIETNAMESE ROLLS | VIETNAM TOURISM
From vietnam.travel
21 MUST-TRY VIETNAMESE DISHES | VIETNAM TOURISM
From vietnam.travel
VIETNAMESE LETTUCE WRAPS WITH BRAISED PORK
From theblackpeppercorn.com
WRAP & ROLL’S HOW-TO GUIDE TO THREE TRADITIONAL …
From vietcetera.com
VIETNAMESE WRAPS - PREVENTION
From prevention.com
21 SIMPLE VIETNAMESE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
VIETNAMESE STREET FOOD | 23 MUST TRY DISHES & SNACKS!
From southeastasiabackpacker.com
UNRAVELLING VIETNAMESE LETTUCE WRAPS | SBS FOOD
From sbs.com.au
FRESH SPRING ROLLS – GỏI CUốN - ASIAN FOOD NETWORK
From asianfoodnetwork.com
HOW TO WRAP VIETNAMESE SPRING ROLLS? - CHOPSTICKS NOODLE
From chopsticksnoodlecafe.com
THE 9 BEST VIETNAMESE RESTAURANTS IN CALGARY [2022 ]
From thebestcalgary.com
VIETNAMESE WRAPS | FOOD TO LOVE
From foodtolove.co.nz
VIETNAMESE STREET FOOD: 5 BEST SIDEWALK SNACKS YOU MUST TRY
From rainforestcruises.com
VIETNAMESE-STYLE CARAMELIZED GROUND BEEF LETTUCE WRAPS
From makegoodfood.ca
VIETNAMESE FOOD WRAPPED IN LETTUCE – VIETGLOBE.ORG
From vietglobe.org
VIETNAMESE RICE PAPER ROLLS | RECIPETIN EATS
From recipetineats.com
VIETNAMESE WRAPS - MY FOOD RELIGION
From myfoodreligion.com
BASIC VIETNAMESE DIPPING SAUCE RECIPE (NUOC CHAM)
From vietworldkitchen.com
VIETNAMESE BEEF LETTUCE WRAPS ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
VIETNAMESE WRAPS RECIPES
From tutdemy.com
BANH MI VIETNAMESE LETTUCE WRAPS - COOKING FOR KEEPS
From cookingforkeeps.com
VIETNAMESE RICE PAPER ROLLS- HOW TO MAKE (REAL SIMPLE STEPS)
From tasteasianfood.com
VIETNAMESE LETTUCE WRAPS RECIPE | CLEAN SEAFOOD RECIPES
From cleaneatingmag.com
VIETNAMESE BANH MI WRAP - AMY'S KITCHEN
From amys.com
VIETNAMESE LETTUCE WRAPS RECIPE FOR PORK, CHICKEN, OR TOFU
From prevention.com
VIETNAMESE WRAPS AND ROLLS - VIETNAMONLINE.COM
From vietnamonline.com
VIETNAMESE BLT WRAPS RECIPE | EATINGWELL
From eatingwell.com
VIETNAMESE BEEF AND LETTUCE WRAPS RECIPE - BBC FOOD
From bbc.co.uk
VIETNAMESE FOOD: 40 DELICIOUS DISHES TO TRY IN VIETNAM
From cnn.com
VIETNAMESE MEATBALL LETTUCE WRAPS - NEVER NOT HUNGRY
From nevernothungry.com
VIETNAMESE BEEF LETTUCE WRAPS WITH RICE NOODLES AND CUCUMBER …
From fromachefskitchen.com
VEGETABLE WRAPS IN VIETNAMESE RICE PAPER - ASIAN IN AMERICA
From asianinamericamag.com
️WHAT ARE THE BEST VIETNAMESE WRAPS AND ROLLS | PHO NEAR ME
From torontopho.com
BEGINNER'S GUIDE TO COOKING VIETNAMESE FOOD AT HOME
From simplyrecipes.com
HOW TO MAKE SPICY BáNH Mì WRAPS - GOOD HOUSEKEEPING
From goodhousekeeping.com
VIETNAMESE RICE PAPER WRAPS RECIPE | SIDECHEF
From sidechef.com
HOW TO WRAP A VIETNAMESE SPRING ROLL FOR FRYING - THE SPRUCE EATS
From thespruceeats.com
VIETNAMESE RICE WRAPS RECIPE - GREENER IDEAL
From greenerideal.com
VIETNAMESE FOOD: TOP 15 MUST-TRY VIETNAMESE DISHES
From vietnamnomad.com
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