AUTHENTIC VIETNAMESE BANH MI SANDWICHES
Authentic Vietnamese Banh Mi sandwich full of complex flavors.
Provided by Lane
Categories Pork Dishes
Time 40m
Number Of Ingredients 9
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
ROASTED PORK BANH MI (VIETNAMESE SANDWICH)
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
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
BANH MI
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
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
ROASTED PORK BANH MI
Banh Mi is a Vietnamese sandwich brought over by the french. It's an exotic mix of roasted meats, fresh vegetables, herbs, and pate's. This is a healthier simplified version of this great tasting sandwich. The meat variations to this sandwich are endless. Roasted chicken, grilled chicken, turkey, ham...
Provided by dinnerevolution
Categories Lunch/Snacks
Time 45m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Mix the broccoli slaw, sugar and vinegar in a bowl. Let sit in the fridge while preparing the rest of the sandwich.
- Season the Pork with salt and pepper and roast for 20 minutes or until cooked to your liking (150-160 degrees).
- Let rest at least 5 minutes and slice thin.
- Cut the baguette in to 4 equal pieces and split in half. Spread mayonnaise on the bread, top with the roasted pork, cilantro, and broccoli slaw.
Nutrition Facts : Calories 476.6, Fat 14, SaturatedFat 3.7, Cholesterol 167.9, Sodium 253.6, Carbohydrate 31.8, Fiber 1.3, Sugar 26.8, Protein 53.6
PORK AND PâTé VIETNAMESE SANDWICH (BANH MI)
I so miss going down to the International District & grabbing these wonderful sandwiches. The kind folks at www.Chow.com shared this wonderful recipe & I am stashing it for summer al fresco noshing on the deck. ***Start the pork marinade and the pickled carrots the day before serving.**** These sandwiches can be prepared ahead & wrapped in Saran wrap & fridged until serving. To serve, place the toothpicks, slice & serve. The Chowhounds appropriately recommend a light bubbly beer - Tiger Beer from Singapore or a Rolling Rock for a more local brew.
Provided by Busters friend
Categories Lunch/Snacks
Time 3h30m
Yield 12-15 serving(s)
Number Of Ingredients 19
Steps:
- Pork:.
- Pour 2 cups of the simmering water into a 6-quart heatproof container with a tightfitting lid, then remove water from heat.
- Add salt and sugar to the heatproof container and stir until dissolved. Add garlic, chiles, peppercorns, and pork. Top with remaining 8 cups of tepid water to fully cover meat. Submerge meat if necessary by filling a resealable bag with water and placing it on top. Cover and refrigerate 12 hours or overnight.
- When pork is ready, remove from liquid, rinse, pat dry with paper towels, and place fat side up in a roasting pan. Allow to come to room temperature for about 30 minutes.
- Meanwhile, heat the oven to 400°F and arrange the rack in the middle. Roast pork until internal temperature reads 165°F, about 1 hour 45 minutes. Let cool to room temperature, or at least 45 minutes, then slice thinly, about 1/8 inch thick.
- Pickled carrots:.
- Combine vinegar, sugar, and salt in a small saucepan over medium heat. Once sugar and salt have dissolved, remove from heat, add carrots, and stir to coat in pickling mixture. Let stand until carrots have softened, at least 30 minutes or overnight. Drain well and set aside.
- Assembly:.
- Slice off top 1/3 of baguettes lengthwise and set aside. Remove enough of bottom interiors so that filling can fit easily.
- Spread 1 tablespoon of the mayonnaise on each upper 1/3 of baguette and 2 tablespoons on each bottom. Crumble 1/2 of the pâté (if using - use it!) on each bottom section, then top with sliced pork (there may be some left over), cucumber, cilantro leaves, basil leaves, pickled carrots, and jalapeños. Sprinkle each sandwich with soy sauce and close with upper parts of baguettes. Place 10 toothpicks approximately 1 inch apart to secure the sandwiches, and slice into about 10 (1-1/2-inch) pieces. Serve.
Nutrition Facts : Calories 568, Fat 22.6, SaturatedFat 7, Cholesterol 76.8, Sodium 5570.1, Carbohydrate 60.7, Fiber 3, Sugar 18.6, Protein 28.6
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