Beef Banh Mi Bites Recipes

BEEF BANH MI BITES

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.

BANH MI

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.

BEER MI ASIAN MEATBALL SUBS

Steps:

• In medium bowl, mix vinegar, sugar and 1 teaspoon salt. Add carrots and cucumber. Cover and refrigerate until ready to assemble sandwiches.
• Heat oven to 375°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
• In large bowl, stir meatball ingredients until well mixed. Shape into 30 (1-inch) balls; place in pan.
• Bake 25 to 30 minutes or until meatballs are no longer pink in center.
• Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add hot meatballs to warm sauce; stir to coat.
• To make each sandwich, cut each baguette into 3 (6-inch) pieces. Split each piece in half. Place meatball mixture on bottom half of each baguette piece. Using slotted spoon top with carrot-cucumber mixture. Add cilantro sprigs and baguette tops.

BANH MI BITES

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.

BEEF BANH MI BITES

Steps:

• Heat oven to 350 degrees F. In medium bowl, stir together carrot, radish,cucumber, sriacha sauce, vinegar, lime juice and cilantro. Set aside.
• Arrange bread slices on ungreased cookie sheet. Bake 6-8 minutes of until lightly toastd.
• IN small bowl, stir together mayonnaise and 5-spice powder, Spread 1 tsp. mayonnaise mixture on each bread slice. Place a quarter slice roast beef on each slice. Top with 1 tsp. vegetable mixture.

VIETNAMESE BANH MI SANDWICH WITH GRILLED BEEF

Steps:

• Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
• Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat). Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
• When the beef is grilled, brush the pan with more oil and add the shallots (or onions). Grill them until just softened. Reserve any remaining juices along with the carmelized bits.
• Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.

BANH MI SLIDERS

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.