Shortcut Banh Mi With Pickled Carrots And Daikon Recipes

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SHORTCUT BANH MI WITH PICKLED CARROTS AND DAIKON



Shortcut Banh Mi With Pickled Carrots and Daikon image

Authenticity is not the goal of this banh mi. Nor is coming up with a newfangled variation. This is a sandwich that, with quick work, maintains the porky-pickled-fiery essence of a classic banh mi with easy-to-find ingredients.

Provided by Melissa Clark

Categories     lunch, sandwiches, main course

Time 45m

Yield 6 servings

Number Of Ingredients 23

3/4 cup shredded carrots
3/4 cup thinly sliced Persian, Kirby or European cucumbers
1/2 cup shredded daikon radish
2 tablespoons unseasoned rice wine vinegar
2 tablespoons sugar
1/4 teaspoon kosher salt
1/2 cup mayonnaise
4 tablespoons finely chopped scallions
2 to 3 tablespoons sriracha or other chili sauce, to taste
1 tablespoon peanut or vegetable oil
4 garlic cloves, finely chopped
1 pound ground pork
2 tablespoons Asian fish sauce
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 teaspoon sugar
1/2 cup chopped fresh basil
Finely grated zest of 1 lime
Juice of 1/2 lime
6 small hero rolls or 2 baguettes cut into thirds, split
Fresh jalapeño, thinly sliced and seeded, for serving
Mint sprigs, for serving
Cilantro sprigs, for serving

Steps:

  • To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
  • Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.
  • Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.
  • Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.

PICKLED CARROTS AND DAIKON



Pickled Carrots and Daikon image

Provided by Taste of Home

Time 20m

Yield 16 servings.

Number Of Ingredients 8

1 medium daikon radish, peeled and julienned
1 cup julienned carrots
2 jalapeno pepper, seeded and thinly sliced
3/4 cup water
3/4 cup white vinegar
1/3 cup sugar
1 teaspoon kosher salt
2 drops liquid smoke, optional

Steps:

  • In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

SHORTCUT BANH MI WITH PICKLED CARROTS AND DAIKON



SHORTCUT BANH MI WITH PICKLED CARROTS AND DAIKON image

Categories     Sandwich     Pork

Yield 6 sandwiches

Number Of Ingredients 23

FOR THE PICKLED VEGETABLES:
3/4 cup shredded carrots
3/4 cup thinly sliced Persian, Kirby or European cucumbers
1/2 cup shredded daikon radish
2 tablespoons unseasoned rice wine vinegar
2 tablespoons sugar
1/4 teaspoon kosher salt
FOR THE PORK:
1/2 cup mayonnaise
4 tablespoons finely chopped scallions
2 to 3 tablespoons sriracha or other chili sauce, to taste
1 tablespoon peanut or vegetable oil
4 garlic cloves, finely chopped
1 pound ground pork
2 tablespoons Asian fish sauce
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 teaspoon sugar
1/2 cup chopped fresh basil
Finely grated zest of 1 lime
Juice of 1/2 lime
6 small hero rolls or 2 baguettes cut into thirds, split Fresh jalapeño, thinly sliced and seeded, for servingMint sprigs, for serving
Cilantro sprigs, for serving.

Steps:

  • 1. To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes. 2. Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside. 3. Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture. 4. Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.

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