Banh Mi Skewers 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

BANH MI SKEWERS

Banh Mi Skewers image

I love banh mi sandwiches but wanted to make them a little easier to serve for a party. These skewers are a really fun twist! For easier prep on the day of the party, make the meatballs in advance and freeze them. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 cup white vinegar or rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1 English cucumber, thinly sliced
2 medium carrots, thinly sliced
4 radishes, thinly sliced
1 cup mayonnaise
1 tablespoon Sriracha chili sauce
2 tablespoons minced fresh cilantro
2 green onions, thinly sliced
1 tablespoon soy sauce
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1-1/2 pounds ground pork
2 tablespoons canola oil
1 French bread baguette (10-1/2 ounces), cut into 24 slices

Steps:

In a large bowl, combine vinegar, sugar and salt; whisk until sugar is dissolved. Add cucumber, carrots and radishes; let stand until serving. Combine mayonnaise and chili sauce; refrigerate until serving., In another large bowl, combine cilantro, green onions, soy sauce, garlic and cayenne. Add pork; mix lightly but thoroughly. Shape into 36 balls., In a large skillet, heat oil over medium heat. Cook meatballs in batches until cooked through, turning occasionally., Drain vegetable mixture. On 12 metal or wooden skewers, alternately thread vegetables, meatballs and baguette slices. Serve with Sriracha mayonnaise.

Nutrition Facts : Calories 336 calories, Fat 24g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 416mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

SEARED RIB EYE BAHN MI

Seared Rib Eye Bahn Mi image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 50m

Yield 3 to 4 servings

Number Of Ingredients 17

Ingredients

1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon Asian chile paste
2/3 cup thinly sliced radish
2 small carrots, peeled into ribbons with a vegetable peeler (a generous cup)
2 tablespoons olive oil
One 1 1/2-pound rib-eye steak
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons salted butter, softened
2 teaspoons low-sodium soy sauce
1/2 cup mayonnaise
1 tablespoon Asian chile paste
1/4 teaspoon sesame oil
1 French baguette
2 small cucumbers, peeled into ribbons with a vegetable peeler
1/2 cup fresh cilantro leaves

Steps:

For the quick-pickled vegetables: Bring the rice vinegar, sugar, chile paste and 1/2 cup water to a boil in a small saucepan. Combine the radishes and carrots in a small bowl and pour the pickling liquid over the top. Set aside and allow to cool and pickle while you prepare the remaining ingredients, at least 20 minutes or up to 1 hour.
For the rib-eye steak: Heat the olive oil in a large heavy-bottomed skillet over medium to medium-high heat. Sprinkle the steak on all sides with the salt and pepper. Place the steak in the skillet and cook until it reaches the desired temperature, about 4 minutes per side for a perfect medium-rare. Meanwhile, mix the butter and soy sauce together in a small bowl. Remove the steak to a plate and immediately spread the soy butter over the top. Let the steak rest and the butter melt into the steak, 5 to 7 minutes.
For the spicy mayonnaise: Mix together the mayonnaise, chile paste and sesame oil in a small bowl until completely combined. Set aside.
To assemble: Using a sharp knife, split the baguette through the middle. Spread the top and bottom with the spicy mayonnaise. Thinly slice the steak and shingle it on the bottom of the bread. Drain the pickled carrots and radishes and place on top of the steak. Finish with the cucumber ribbons and cilantro. Cut the sandwich into thirds or fourths and serve.

BANH MI SLIDERS

Banh Mi Sliders image

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

Ingredients

½ pound ground beef
½ pound ground pork
½ cup rolled oats
1 slice bread, shredded
1 large egg
¼ small onion, diced
1 stalk green onion, sliced
3 tablespoons dry onion soup mix
2 tablespoons chopped fresh basil
1 tablespoon soy sauce
1 tablespoon minced fresh ginger root
½ tablespoon sesame oil
1 (15 ounce) package slider-size burger buns

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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