Banh Mi Thit Nuong Recipe 55

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

Ingredients

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.

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

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