Banh Mi Thit Hoi An Vietnamese Pork Sandwich Recipes

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ROASTED PORK BANH MI (VIETNAMESE SANDWICH)



Roasted Pork Banh Mi (Vietnamese Sandwich) image

I'll never forget my first real bánh mì. I remember thinking to myself, this isn't just one of the best sandwiches I've ever had to eat, but one of the best things, period. Not only do we get amazing contrasts in flavor and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables makes this so much fun to eat.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 32m

Yield 1

Number Of Ingredients 12

¼ cup julienned (2-inch matchsticks) daikon radish
¼ cup julienned (2-inch matchsticks) carrots
1 tablespoon seasoned rice vinegar
¼ cup mayonnaise
1 teaspoon hoisin sauce, or to taste
1 teaspoon sriracha hot sauce, or more to taste
1 crusty French sandwich roll
4 ounces cooked pork roast, thinly sliced
2 ounces smooth pate, thinly sliced
6 thin spears English cucumber, diced
6 thin slices jalapeno pepper, or more to taste
¼ cup cilantro leaves

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  • Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
  • Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
  • Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
  • Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
  • Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.

Nutrition Facts : Calories 1263.1 calories, Carbohydrate 91.3 g, Cholesterol 187.9 mg, Fat 75.9 g, Fiber 6.8 g, Protein 54.2 g, SaturatedFat 17 g, Sodium 1994.4 mg, Sugar 9.5 g

AUTHENTIC VIETNAMESE BANH MI SANDWICHES



Authentic Vietnamese Banh Mi Sandwiches image

Authentic Vietnamese Banh Mi sandwich full of complex flavors.

Provided by Lane

Categories     Pork Dishes

Time 40m

Number Of Ingredients 9

Vietnamese or French baguette
1 teaspoon of Pork Liver Pate
2 teaspoon of Mayonnaise
roasted red pork, cooked and sliced
Vietnamese ham roll, thawed and sliced
cucumber, sliced
cilantro, chopped into 4 inch sections
pickled carrots and daikon, drained
1 jalapeno, sliced (optional)

Steps:

  • Slice the bread length ways.
  • On one side, use a butter knife to smooth the pork liver pate and mayonnaise.
  • Layer on the roasted red pork followed by the slices of Vietnamese ham roll.
  • Next, layer in cucumber, cilantro, carrots and daikon, and jalapeno.
  • Close the sandwich and serve.

Nutrition Facts : Calories 536 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 15 grams fat, Fiber 6 grams fiber, Protein 33 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1258 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

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

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 THIT HOI AN (VIETNAMESE PORK SANDWICH)



Banh Mi Thit Hoi an (Vietnamese Pork Sandwich) image

This sandwich is from a restaurant in the town of Hoi An, a fishing village in Vietnam. Use baguettes that are 8 oz each and which are fresh.

Provided by Member 610488

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 teaspoon five-spice powder
1 tablespoon vegetable oil
1/4 cup shallot
1 garlic clove, minced
12 ounces ground lean pork
3 tablespoons soy sauce
1 1/2 teaspoons sugar
1/8 teaspoon salt
3 (8 ounce) French baguettes
2 tablespoons red chili paste
8 ounces pork loin or 8 ounces ham, thinly sliced
2 cups English cucumbers, thinly sliced
3 cups mixed salad greens, rinsed and crisped
1/2 cup Thai basil, rinsed and cut into 1 inch pieces
1 cup shallot, thinly sliced
2 tablespoons vegetable oil

Steps:

  • In a frying pan over medium-high heat, stir five spice powder until fragrant, about 30 seconds.
  • Stir in oil, shallots and garlic. Add ground pork and stir often, breaking apart with spoon, until meat is crumbly and no longer pink, about 15 minute.
  • Fried Shallots: In another frying pan, stirfry 1 cup shallots and 2 tbsp vegetable oil until crisp and golden, 6-10 minute Remove from pan and rest on absorbent paper.
  • Add soy sauce, sugar and salt to ground pork. Stir well and cook for two minutes.
  • Cut baguettes in half crosswise, then split lengthwise almost all the way through the loaf, leaving halves attached at one side.
  • Spread 1 tsp chili paste on bottom cut side of each baguette.
  • Spoon about 1/6 of the warm ground pork mixture, including juices, over chili paste. Tuck 1/6 of the pork slices evenly into each sandwich. Cover with 1/2 cup salad greens and 1/6 of the basil leaves. Top with thin layer of cucumber slices.
  • Serve immediately or wrap in plastic wrap and chill for lunches, picnics, etc.

VIETNAMESE PORK SANDWICH (BANH MI THIT)



Vietnamese Pork Sandwich (Banh Mi Thit) image

This has become one of my favorite sandwiches. Keep in mind that you can alter the quantities of the items on the sandwich any way you want. I usually cook the pork tenderloin immediately before making the sandwiches, but it can be done with leftover pork. Adapted from recipe in "Sunset Magazine".

Provided by Kirstin in the Couv

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1 teaspoon five-spice powder
1 tablespoon vegetable oil
1/4 cup shallot, chopped
1 garlic clove, minced
12 ounces ground lean pork
3 tablespoons soy sauce
1 1/2 teaspoons sugar
2 tablespoons red chili paste or 2 tablespoons asian red chili sauce
12 ounces pork tenderloin, cooked and thinly sliced
2 cups English cucumbers, thinly sliced
3 cups mesclun
1/2 cup fresh Thai basil
1/2 cup fried shallots (optional)
3 French baguettes, use light baguette with soft interior and thin crisp crust (8 oz ea.)

Steps:

  • In an 8- 10 inch sauté pan over medium/high heat, stir five spice until fragrant, about 30 seconds.
  • Stir in oil, shallots and garlic.
  • Add ground pork and stir often until meat is crumbly and no longer pink.
  • Add soy sauce, sugar and salt and pepper to taste; set aside.
  • Cut baguettes in half crosswise then split almost all the way through, leaving halves attached on one side.
  • Spread 1 tsp of chile paste on one cut side of each baguette section.
  • Spoon 1/6 of the warm ground pork mixture (including juices) over the chile paste.
  • Tuck 1/6 of the pork tenderloin slices evenly into each sandwich.
  • Place sandwiches on a sheet pan and bake at 375°F for about 5 minutes or until filling is warm and crust is crisp.
  • Remove from oven and fill each with 1/6 of the cucumbers, mesclun, basil and fried shallots.

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