Banh Mi Mayonnaise Vietnamese Recipes

BANH MI

Banh Mi image

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

Ingredients

½ cup rice vinegar
¼ cup water
¼ cup white sugar
¼ cup carrot, cut into 1/16-inch-thick matchsticks
¼ cup white (daikon) radish, cut into 1/16-inch-thick matchsticks
¼ cup thinly sliced white onion
1 skinless, boneless chicken breast half
garlic salt to taste
ground black pepper to taste
1 (12 inch) French baguette
4 tablespoons mayonnaise
¼ cup thinly sliced cucumber
1 tablespoon fresh cilantro leaves
1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks
1 wedge lime

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

VIETNAMESE-STYLE MAYONNAISE (FOR BANH MI)

Vietnamese-Style Mayonnaise (For Banh Mi) image

Make and share this Vietnamese-Style Mayonnaise (For Banh Mi) recipe from Food.com.

Provided by gailanng

Categories Vietnamese

Time 5m

Yield 2/3 cup

Number Of Ingredients 5

Ingredients

1/2 cup mayonnaise
1 tablespoon sriracha sauce
1 teaspoon freshly squeezed lime juice
1/2 teaspoon chopped fresh cilantro
1/4 teaspoon vietnamese fish sauce (nuoc nam)

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.

Nutrition Facts : Calories 2.7, Sodium 176.7, Carbohydrate 0.7, Sugar 0.2, Protein 0.1

BANH MI MAYONNAISE (VIETNAMESE)

Banh Mi Mayonnaise (Vietnamese) image

Make and share this Banh Mi Mayonnaise (Vietnamese) recipe from Food.com.

Provided by gailanng

Categories Vietnamese

Time 5m

Yield 5 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup mayonnaise
1/8 tablespoon garlic, grated
1/8 tablespoon ginger, grated
1/8 tablespoon soy sauce or 1/8 tablespoon fish sauce
1/4 tablespoon sugar

Steps:

Whisk together all ingredients.
Refrigerate.

Nutrition Facts : Calories 3.5, Sodium 25.2, Carbohydrate 0.8, Sugar 0.6, Protein 0.1

VIETNAMESE-STYLE SANDWICH: BANH MI

Vietnamese-Style Sandwich: Banh Mi image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1/2 cup water
1/4 cup sugar
1/4 cup distilled white vinegar
1/2 cup julienned carrot
1/2 cup julienned daikon radish
Kosher salt
1 teaspoon vegetable oil
1 tablespoon finely chopped onion
6 ounces ground pork
1 tablespoon roast pork seasoning mix*
Pinch garlic powder
Pinch ground black pepper
Four 10-inch baguettes
Mayonnaise, as needed
8 thin slices Vietnamese-style pork roll (cha lua), or bologna
8 slices Vietnamese-style salami, or ham or turkey
4 teaspoons soy sauce
1/2 cup fresh cilantro sprigs
1/4 medium English cucumber, cut lengthwise into 4 slices
Freshly ground black pepper
Asian-style chili oil, to taste, optional

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.

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