MEATBALL BANH MI
This AMAZING step-by-step meatball Banh Mi recipe with pickled carrot and daikon, Sriracha mayo, cilantro, and jalapeno will surprise and delight your taste buds!
Provided by Sarah
Categories Sandwiches
Time 1h20m
Number Of Ingredients 21
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.
- While that's going, thoroughly combine all the meatball ingredients in a bowl, and form into meatballs (you should get about 20). Place the meatballs on a parchment lined baking sheet, and transfer to the freezer for 20 minutes. After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through.
- In a separate bowl, combine the mayonnaise and Sriracha. Open up each piece of bread, and spread the Sriracha mayonnaise on each side. Fill with the pickled carrots and daikon, cooked meatballs, jalapenos, and cilantro. Serve!
Nutrition Facts : Calories 677 kcal, Carbohydrate 47 g, Protein 26 g, Fat 42 g, SaturatedFat 12 g, Cholesterol 88 mg, Sodium 947 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
BAJA BáNH Mì RECIPE BY TASTY
A spin on a traditional Vietnamese dish, crispy beer-battered sweet potatoes are the star of this bánh mì sandwich. Served with a mushroom pâté spread, and topped with pickled vegetables, fresh avocado, and cilantro, it's so hearty and delicious, you probably won't even notice that it's meatless!
Provided by Tikeyah Whittle
Categories Lunch
Time 3h30m
Yield 4 servings
Number Of Ingredients 34
Steps:
- Marinate the beer-battered sweet potatoes: In a wide, shallow dish, whisk together the oil, soy sauce, lemongrass, garlic, lime juice, and rice wine vinegar. Add the sweet potatoes to the marinade and toss to coat. Cover the dish with plastic wrap and marinate the sweet potatoes in the refrigerator for 1-2 hours.
- Make the quick pickled vegetables: In a small pan, combine the rice wine vinegar, water, sugar, and salt. Bring to a low simmer over medium-high heat, stirring until the sugar is dissolved.
- Add the carrots and onion to 2 separate medium bowls. Pour half of the pickle brine into each bowl. Cover each bowl with plastic wrap and transfer to the refrigerator for at least 30 minutes, or overnight. The longer the vegetables pickle, the deeper the color of the red onions and the stronger the flavor of both will be.
- Make the mushroom pâté: Add the mushrooms to a food processor and pulse until finely chopped.
- In a medium skillet, heat the olive oil over medium heat. When the oil is shimmering, add the red onion and garlic and sauté for 2-3 minutes, until fragrant. Add the mushrooms and cook for 5-8 minutes, until most of the moisture has been released and they begin to brown. Add the ginger, vegan Worcestershire sauce, and soy sauce. Cook for 1-2 minutes, until the liquid is fully absorbed and beginning to caramelize. Remove the pan from the heat and let cool for 5-10 minutes.
- Return the mushroom mixture to the food processor and process until nearly smooth, 20-30 seconds. Set aside until ready to assemble the sandwiches.
- Finish the beer-battered sweet potato: In a large, high-walled skillet, heat the canola oil over medium-high heat until it reaches 375°F (190°C).
- While the oil is heating, prepare the beer batter: In a shallow dish with a lip, whisk together the 1 cup (125 G) flour, the salt, and beer until smooth. Add the remaining ½ cup (60 G) flour to a separate shallow dish.
- When the oil is hot, begin dredging the sweet potatoes. Working one plank at a time, remove the sweet potato from the marinade, letting any excess drip off. Lightly dredge in the flour, then coat in the beer batter.
- Immediately drop the sweet potato plank into the hot oil. Fry in batches of 2 or 3 planks for 2-3 minutes, flipping halfway through, until golden brown. Drain on a wire rack or paper towel-lined baking sheet. Let cool slightly.
- Make the vegan chipotle mayonnaise: In a small bowl, mix together the mayonnaise and chipotle powder.
- Make the slaw: In a medium bowl, toss the cabbage with the salt and lime juice.
- Assemble the sandwiches: Spread 2 tablespoons of the mushroom pâté onto the bottom of a toasted French roll. Top with cucumber ribbons and 3-4 slices of avocado. Add 1-2 sweet potato planks, then top with jalapeño, pickled carrots and onions, cabbage slaw, and cilantro. Spread chipotle mayonnaise on the top half of the roll, then close the sandwich.
- Enjoy!
SPICY CHICKEN SANDWICHES (BANH MI GA)
Vietnamese use of fresh herbs, hot chiles, pickled vegetables, and a zesty dressing. This recipe refers to Pickled Carrot & Radishes, which makes 2 cups. Only 1/2 cup is needed here. (Eating Well, Summer 2003)
Provided by Enduring Gastronomy
Categories Lunch/Snacks
Time 2h35m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 9
Steps:
- Make "Pickled Carrot & Radish" (2 hrs & 20 min).
- Combine lime juice and fish sauce in a small bowl.
- On the bottom half of baguette, put two layers of cucumber slices.
- Then Pickled Carrot & Radish.
- Then chicken slices.
- Sprinkle with shallot and chiles.
- Dribble fish sauce mixture.
- Top with cilantro.
- On the top half of the baguette, spread mayo.
- Replace the top and cut into two 6-inch sandwiches.
Nutrition Facts : Calories 748.6, Fat 12.9, SaturatedFat 2.9, Cholesterol 54.2, Sodium 1547.5, Carbohydrate 117.5, Fiber 6.9, Sugar 1.4, Protein 37.5
SPICY LEMONGRASS CHICKEN BANH MI
Vietnamese inspired sandwich from Sea Salt With Food. This Banh Mi is a little different from the marinated version. The sauce is thickened and caramelized along with the chicken.
Provided by gailanng
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Pickled Cucumber and Carrot: Mix the rice vinegar, sugar and sea salt in a small saucepan. Bring the mixture to the boil until the sugar dissolved and let cool to room temperature. Place the carrot, cucumber and chilies in a mixing bowl and add in the sugar and vinegar mixture. Chill for about 20 minutes before serving.
- Sauce: Combine all sauce ingredients to mix. Set aside.
- Spicy Lemongrass Chicken: Season the chicken thighs with sea salt and black pepper. Heat a large cast-iron pan over high heat and add 1 tablespoon of peanut oil.
- Add the chicken and fry both side until golden brown. Turn the heat to medium and mix in the sauce, press down the chicken meat with a spatula and continue to cook until the sauce thickens and becomes caramelized. Remove from the heat and let cool slightly before slicing.
- Sandwich: Lightly toast the baguettes and fill with chicken slices with its sauce, pickled vegetables, green chili and assorted herbs. Serve immediately.
BANH MI SLIDERS
Vietnamese-inspired pork and beef banh mi sliders. Spread with Sriracha-cilantro aioli and top with daikon cucumber relish and pickled carrots.
Provided by Bryan Buerkle
Categories Everyday Cooking More Meal Ideas Recipes Mini Foods Main Dishes Slider Recipes
Time 25m
Yield 5
Number Of Ingredients 13
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.
Nutrition Facts : Calories 538.8 calories, Carbohydrate 570 g, Cholesterol 94.8 mg, Fat 20.4 g, Fiber 1.3 g, Protein 25.9 g, SaturatedFat 5.2 g, Sodium 461.5 mg, Sugar 0.8 g
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