Galangal Chicken Bánh Mì Recipes

LEMONGRASS CHICKEN BANH MI

Steps:

• Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
• Then prepare the chicken. In the bowl of a food processor, add 2 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
• Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate.
• To assemble the sandwiches, combine the mayonnaise, Sriracha, and lime juice.
• Open up each piece of bread, and spread the sriracha mayonnaise on each side. Fill with the pickled carrots and daikon. Slice the cooked chicken, and add it to the sandwiches, along with sliced jalapeños and cilantro. Serve!

VIETNAMESE CHICKEN SANDWICH (BáNH Mì)

Steps:

• PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
• CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
• ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.

CHICKEN BáNH Mì RECIPE - VIETNAMESE GRILLED CHICKEN SANDWICH

Steps:

• To begin making the Vietnamese Style Veg Bánh mì Recipe, we will first keep the vegetables chopped and ready.
• Add all the vegetables into a bowl, add in chilli vinegar, sugar, salt and pepper and mix it well. Rest the vegetables in the fridge until you finish making your grilled tofu for the Bánh mì.
• Take a mixing bowl, add soy sauce, red chilli sauce, honey, pepper powder, ginger powder, salt a pinch and give it a mix. Add in chicken pieces and mix will and allow it to soak in the mixture for 10 minutes.
• Heat a grill pan, once it is hot, brush the pan with some olive oil and place the marinated chicken pieces on to the grill. Grill on each side for at least 5 minutes, until you notice brown grill marks on either side.
• Once done, take the grilled chicken pieces and place them on a plate. Keep the pickled vegetables also out and we can start to assemble the Bánh mì.
• Cut the Baguette into a 6 inch length, cut it lengthwise on one of the sides in order to stuff in the fillings inside.
• Spread 2 tablespoon of mayonnaise evenly on the bread, and again spread about a tablespoon Sriracha sauce as well.
• Layer the pickled vegetables over the bread and next place generous amount grilled chicken pieces on top of the pickled vegetables.
• Place sliced jalapeños neatly on top of the grilled chicken and finally garnish it with freshly washed coriander sprigs and few chopped spring onions.
• Your Vietnamese Style Grilled Chicken Bánh mì is ready to be served. Repeat the procedure for the remaining half of the baguette.
• Serve the Vietnamese Style Grilled Chicken Bánh mì Recipe along with a Red Cabbage Carrot, Sprout And Onion Salad Recipe by the side and a glass of Cantaloupe (Melon) Juice to make your weekend meal complete.

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.

MALAYSIAN CHICKEN SATAY

Steps:

• Place chicken cubes in a large bowl.
• Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
• Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
• Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
• Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

THAI GALANGAL CHICKEN SOUP ( TOM KA GAI)

Steps:

• Cut the lemongrass into 5 cm pieces and pound the pieces with the side of your kitchen knife to bruise them. This helps to release the flavour into the soup.
• Using a large saucepan- combine the stock, lemongrass pieces, galangal, whole lime leaves and coriander (cilantro) roots and stems mixture. Bring to the boil. Reduce the heat. Simmer covered for 5 minutes.
• Remove from the heat and allow to stand for 10 minutes.
• Strain the stock through muslin or a fine strainer into a large heatproof bowl. Discard the solids.
• Rinse your saucepan.
• Return your stock/soup base to the same saucepan.
• Add chicken and straw mushrooms. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes, or until the chicken is cooked through.
• Stir in the coconut milk, lime juice, fish sauce and the sugar. Cook, stirring, until only just heated through. Do not boil. Remove from heat.
• Add the remaining ingredients- coriander (cilantro) leaves, red chillies, kaffir lime leaves and the lemon grass slices.
• Serve hot.

BáNH CHưNG

Steps:

• Day 1: Soak the sweet rice and mung beans. Marinate the pork belly. Saute the shallots.
• Put the sweet rice in a large mixing bowl and add 4 quarts of water. Soak, uncovered, in the refrigerator overnight.
• Put the mung beans in a mixing bowl and add 1 quart of water. Soak, uncovered, in the refrigerator overnight.
• Cut the pork belly into 1/2-inch-thick slices, then cut the slices into 2-inch segments. Combine the sliced pork, fish sauce and 2 teaspoons of the black pepper in a mixing bowl. Toss to coat the pork in the marinade. Cover the pork and marinate in the refrigerator overnight.
• Add the coconut oil to a saute pan over medium heat. Add the shallots to the oil. Saute the shallots, stirring continuously, until aromatic and softened, 3 to 6 minutes. Transfer the shallots to a mixing bowl. Sprinkle 1/4 teaspoon of the salt and 1/2 teaspoon black pepper on the shallots and stir to combine. Cover the shallots and refrigerate until it's time to wrap the bánh chưng.
• Day 2: Steam the mung beans. Prepare the banana leaves. Build and fill the banana leaf box. Cook the bánh chưng.
• To steam the mung beans: Drain the mung beans in a colander. Add them back to the bowl, cover with clean water, rinse and drain again. Repeat once more.
• Transfer the beans to a steamer lined with cheesecloth. Steam the beans over medium-high heat until tender, at least 15 minutes. After 15 minutes, test the doneness of the beans by removing a single bean and pressing it between your fingers. If the bean mashes easily, it's done. If not, continue steaming until done.
• Transfer the beans to a mixing bowl. Sprinkle the remaining 1 3/4 teaspoons salt and 1 1/2 teaspoons black pepper onto the hot beans. Stir to equally disburse the salt and pepper. Cover the beans and refrigerate until it's time to assemble the bánh chưng.
• Drain the sweet rice in a colander. Add it back to the bowl, cover with clean water, rinse and drain again. Repeat once more. Set aside to drain further.
• To prepare the banana leaves: Bring a large pot of water to a boil. Prepare a large bowl of ice water. Wash the banana leaves. Along the grain, cut the banana leaves into 4-inch-wide strips. Working in batches, quickly dunk the banana strips into the boiling water, then immediately plunge them into the ice water. Remove the strips from the water, dry and set them aside.
• To build a banana leaf box: Make a fold 4 inches into a banana strip. Place the strip inside a 3.75-by-3.75-by-2-inch bánh chưng mold (see Cook's Note), with the folded edge flush against the left wall of the mold. Make a corresponding fold that lays flush against the right wall of the mold. Fold another banana strip 4 inches into the strip. Place the fold inside the mold, with the folded edge flushed against the top wall of the mold. Make a corresponding fold that lays flush against the bottom wall of the mold. Repeat with 4 more banana strips, alternating the direction of the banana strips. Insert 2 leaves along the interior perimeter of the mold. The resulting banana leaf box is ready for filling.
• To add the bánh chưng filling: Spoon 1 cup of the rice into the box. Tamp the rice down to create a level bottom and build the rice up the sides of the box. Place 2 slices of the pork belly in the center of the box, avoiding the sides of the box. Add 2 tablespoons of the mung beans and 1 1/2 teaspoons of the shallots to the center of the box, again avoiding the sides of the box. Add 1/3 cup of the rice to the box and tamp the rice down so that it's level with the lip of the box. Fold down the leaves to enclose the box. Trim off any overhang.
• Lay a 3-foot-long piece of kitchen twine across the top of the box. Carefully flip the box. Remove the mold. Wrap the twine around the box to bind the leaves into a tight parcel, like you would a birthday present. Set the bánh chưng aside and repeat with the remaining banana strips, filling and twine. The bánh chưng can now be pressure cooked or steamed on the stovetop.
• To pressure cook the bánh chưng: Place the bánh chưng parcels in a 6-quart Instant Pot® and add water to cover them by 1 inch. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Or to cook the bánh chưng on the stovetop: Place a wire rack inside a tall stockpot with a tight-fitting lid. Place the bánh chưng in the pot. Fill the pot with enough water to cover the bánh chưng by 12 inches. Bring the water to a boil, then cover, reduce the heat and simmer for 8 hours.
• Transfer the bánh chưng to a baking sheet. If not serving immediately, rest the bánh chưng until they're cool enough to handle. Wipe down the bánh chưng and store in the refrigerator. To reheat, steam the bánh chưng until warmed through, 10 to 15 minutes.

INDONESIAN CHICKEN IN GALANGAL-TOMATO SAUCE

Steps:

• Using a mortar & pestle (or a food processor), grind the shallots, garlic, habanero pepper, galangal, lemon grass, turmeric, and macadamia nuts into a paste.
• Heat the oil in a wok over medium-high heat, then stir in the spice paste and fry until fragrant, about 1 minute. Add the fish sauce and sugar and stir for 3-4 minutes, or until the paste starts to brown.
• Add the tomato sauce, cilantro, and lime sauce and cook for 8 more minutes, stirring often.
• Stir in the shredded chicken, and cook until heated through, Serve over brown rice.