MINI BáNH Mì BITES
These Mini Bánh Mì Bites take all your favorite flavors of a classic Bánh Mì, and stuff them into a tiny chicken meatball, perfect for snacking. Serve them with a spicy sriracha aioli, a slice of cucumber and radish, secure with a toothpick, and serve at your next party!
Provided by Nicole
Categories Appetizer
Time 40m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Using your hands, combine ground turkey, grated onion, diced onion, green onion, carrot, cilantro, garlic, soy sauce, 2 teaspoons sesame oil, fish sauce, 2 teaspoons sirracha, brown sugar, egg and panko in a medium bowl. Do not over mix.
- Use a small cookie scoop to form meat into 1-inch meatballs and line up on a cookie sheet. Bake for 20 minutes or until meatballs are golden brown and cooked through.
- While the meatballs cook, toss sliced cucumbers and radishes with 2 tablespoons rice vinegar in a small bowl. (The radishes may tint the cucumbers, if you don't want them to bleed at all, marinate them in separate bowls.)
- Also while the meatballs cook, mix remaining vinegar, sirracha, sesame oil and mayo in a small bowl. Set aside.
- Skewer one slice of cucumber and one slice of radish onto cocktail skewer, followed by one meatball. Serve with mayo.
Nutrition Facts : ServingSize 1 bite, Carbohydrate 2 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 177 mg, Fiber 1 g, Sugar 1 g, Calories 50 kcal
BANH MI
A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.
Provided by metzstar
Categories World Cuisine Recipes Asian
Time 50m
Yield 2
Number Of Ingredients 15
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.
Nutrition Facts : Calories 657.2 calories, Carbohydrate 85.2 g, Cholesterol 42.8 mg, Fat 25.2 g, Fiber 3.7 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 990 mg, Sugar 30 g
BEEF BANH MI BITES
Here's a fun bite-size take on Banh Mi, a popular Vietnamese sandwich that's gaining popularity in the U.S., especially southern California.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, stir together carrot, radish, cucumber, sriracha sauce, vinegar, lime juice and cilantro. Set aside.
- Arrange bread slices on ungreased cookie sheet. Bake 6 to 8 minutes or until lightly toasted.
- In small bowl, stir together mayonnaise and five-spice powder. Spread 1 teaspoon mayonnaise mixture on each bread slice. Place a quarter slice roast beef on each bread slice. Top with 1 teaspoon vegetable mixture.
Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 0 g, TransFat 0 g
BANH MI BITES
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Beat the pate, mayonnaise, ginger and soy sauce in a bowl with a mixer until light and airy, 1 to 2 minutes. Cover and refrigerate until ready to use.
- Preheat the oven to 375 degrees F. Arrange the baguette pieces on a baking sheet and bake until slightly toasted, about 10 minutes; let cool.
- Meanwhile, make the dressing: Whisk the vinegar, vegetable oil, lime zest and juice, and 1 teaspoon salt in a bowl. Add the carrot and daikon and toss.
- Spread some of the pate mixture on each piece of bread; top with Sriracha, the carrot-daikon salad and cilantro.
BANH MI SLIDERS
Vietnamese-inspired pork and beef banh mi sliders. Spread with Sriracha-cilantro aioli and top with daikon cucumber relish and pickled carrots.
Provided by Bryan Buerkle
Categories Everyday Cooking More Meal Ideas Recipes Mini Foods Main Dishes Slider Recipes
Time 25m
Yield 5
Number Of Ingredients 13
Steps:
- Gently mix beef, pork, oats, bread, egg, onion, green onion, soup mix, basil, soy sauce, ginger, and sesame oil together. Form 10 slider-sized patties.
- Heat a frying pan over medium-high heat. Add patties and pan-fry until meat is browned and no longer pink in the centers, flipping as needed, 5 to 7 minutes.
- While patties fry, toast slider buns in a toaster until lightly browned, 30 seconds to 1 minute each.
- Add patties to toasted buns and serve.
Nutrition Facts : Calories 538.8 calories, Carbohydrate 570 g, Cholesterol 94.8 mg, Fat 20.4 g, Fiber 1.3 g, Protein 25.9 g, SaturatedFat 5.2 g, Sodium 461.5 mg, Sugar 0.8 g
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