VIETNAMESE SANDWICH
While teaching English in Asia the past several years, I've been lucky to exchange some delicious and authentic recipes with local people. This Vietnamese banh mi sandwich is awesome, and it is a nice break from common sandwiches. The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French-influenced Vietnamese cuisine.
Provided by SONNYCHIBA
Categories World Cuisine Recipes Asian Vietnamese
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven's broiler. Place the pork chops on a broiling pan and set under the broiler. Cook for about 5 minutes, turning once, or until browned on each side.
- Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll. Spread chile sauce directly on the meat. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 72.1 g, Cholesterol 123.8 mg, Fat 12.1 g, Fiber 3.3 g, Protein 55.3 g, SaturatedFat 3.4 g, Sodium 908.1 mg, Sugar 6.2 g
VIETNAMESE STEAK SANDWICHES
Use leftover Flank Steak with Lime Marinade to make these super sandwiches, also called banh mi.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 10m
Number Of Ingredients 10
Steps:
- In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water.
- In another bowl, toss together carrots, scallions,and cilantro leaves. Toss with half the vinegar mixture.
- Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.
VIETNAMESE 'SHAKING BEEF' SANDWICH WITH A FIRE-ROASTED JALAPENO AIOLI, WATERCRESS AND CRISPY FRIED ONION STRINGS
Steps:
- Preheat oven to 400 degrees F. To the meat, add half of the granulated sugar, half of the brown sugar, 1 1/2 teaspoons salt, 1 teaspoon pepper and 1 tablespoon of oil. Next, combine the remaining sugars, vinegar, wine, soy sauce and fish sauce in a bowl. Taste and add salt and pepper, if needed.
- Divide the meat into 2 portions. Place 2 large skillets over the highest heat possible and add 1 tablespoon of oil to each skillet. When the oil begins to smoke, add 1/2 the meat in 1 layer to each pan. Let sit until a brown crust forms, and turn to brown the other side. Browning should take approximately 2 to 3 minutes total. Set aside, drain 1 skillet of excess oil and lightly wipe down with a paper towel.
- In that skillet, add 2 tablespoons of oil over high heat. When the oil begins to smoke add the onion, bell pepper and jalapeno with a pinch of salt and pepper. Cook stirring often until lightly caramelized, about 4 to 5 minutes. Add the garlic and green onions and cook for an additional 1 to 2 minutes. While the onion mixture is finishing cooking, place the 4 baguettes in the oven for 1 to 2 minutes until lightly toasted and warmed through. Add the beef and vinegar mixture to the onions, and stir to combine. Taste and add additional salt and pepper, if desired. Keep warm while you assemble the sandwich.
- To assemble each sandwich, spread 1 scant tablespoon of aioli on both sides of the baguette. On the bottom half, add a small handful of watercress, then 1/4 of the meat mixture, top with a small handful of cilantro, some julienne bell pepper, a few slices of cucumber, and a few slices of jalapeno. Enjoy and serve along with 2 lime wedges (which are meant to be squeezed over the meat right before eating), Crispy Fried Onion Strings, and additional aioli in a ramekin for dipping - and enjoy!
- Heat a skillet over high heat. Add the jalapeno and garlic to the dry skillet. Cook until blackened and charred on all sides, about 10 minutes. Place in a plastic bag, seal and allow to rest for 5 minutes. Then remove the stems, most of the skin, and all of the seeds and ribs from the jalapeno, and the outer layer of the garlic. Add jalapenos and garlic to a food processor or blender with remaining ingredients. Blend, taste and adjust seasoning with additional salt, pepper and cayenne if desired and enjoy!;
- (Makes enough for 4 sandwiches, plus extra for dipping Onion Strings) .
- Fill a large heavy pot 1/3 full with oil and heat to 350 degrees F. Line a plate with paper towels. Place the flour in a large paper bag or bowl. Add the onions, toss well to coat and shake off the excess. Fry the onions until golden brown (you may need to do this in 2 batches if your pot isnt big enough), about 4 minutes. Remove to the paper towel lined plate, and immediately sprinkle generously with salt and a touch of pepper. Place a large mound on each plate and top with chopped chives. Serve with a ramekin of the aioli and enjoy!
VIETNAMESE BEEF SANDWICH
You gotta try this! I threw this together out of things in the fridge and it is just fantastic! (Well, the bread wasn't in the fridge!) Try to use crusty bread, it is really good that way.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place beef on baguette and warm in microwave, if desired.
- On each side of bread, pour enough nuoc cham to moisten bread fairly well.
- On top of beef, spread sambal oelek (to the amount desired).
- Top with lettuce and a generous sprinkling of grated carrot.
- Pour chilli sauce on top of lettuce, top with upper half of bread; serve.
VIETNAMESE SHAKING BEEF RECIPE BY TASTY
Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
- In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
- On a platter, arrange the watercress and tomato slices.
- Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
- Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
- Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
- Enjoy!
Nutrition Facts : Calories 504 calories, Carbohydrate 12 grams, Fat 33 grams, Fiber 1 gram, Protein 39 grams, Sugar 8 grams
VIETNAMESE BANH MI SANDWICH WITH GRILLED BEEF
The Vietnamese sandwich is a wonderful combination of flavors and textures. This version is made with very thinly sliced grilled beef with a charred and carmelized meat flavor, a layer of crunchy sweet and sour pickled carrots and daikon (recipe posted separately), a layer of soft and sweet shallots and fresh and crispy lettuce and cilantro. The recipe is from The Steamy Kitchen Cookbook by Jaden Hair. Tip: slice the beef very thinly before the meat has completely thawed, or ask the butcher to slice it thinly when you purchase it. If you have a package of the thinly sliced beef for cheese steaks, that will work too (as long as it isn't pre-seasoned).
Provided by PanNan
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
BO KHO (VIETNAMESE BRAISED BEEF STEW)
Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.
Provided by David Tanis
Categories dinner, meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
- Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
- Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
- Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
- Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
- Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
- To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 5 grams, Sodium 1052 milligrams, Sugar 13 grams, TransFat 1 gram
More about "vietnamesebeefsandwich recipes"
VIETNAMESE-STYLE BEEF RECIPE - STL COOKS
From stlcooks.com
VIETNAMESE “SHAKEN” BEEF BOWL WITH HOISIN SAUCE.
From halfbakedharvest.com
Bò VIêN (VIETNAMESE BEEF MEATBALLS) - WOK AND KIN
From wokandkin.com
VIETNAMESE BEEF STEW WITH STAR ANISE AND LEMON GRASS (Bò KHO)
From 177milkstreet.com
VIETNAMESE BEEF SKEWERS - CHATELAINE
From chatelaine.com
RETHINK BEEF: SLOW-COOKER VIETNAMESE STYLE BEEF POT ROAST WITH …
From eatineatout.ca
VIETNAMESE TRADITIONAL BEEF STEW RECIPE: EASY TO FOLLOW
From vina.com
VIETNAMESE BEEF STIR FRY - AIMEE MARS
From aimeemars.com
21 SIMPLE VIETNAMESE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST VIETNAMESE BUTTER BEEF RECIPES | YUMMLY
From yummly.com
VIETNAMESE BEEF STEW | MARION'S KITCHEN
From marionskitchen.com
ONE–POT VIETNAMESE BEEF STEW - SUPERGOLDEN BAKES
From supergoldenbakes.com
BEST VIETNAMESE-STYLE BEEF SOUP RECIPE - HOW TO MAKE …
From 177milkstreet.com
CARAMELISED VIETNAMESE SHREDDED BEEF | RECIPETIN EATS
From recipetineats.com
SAVORY VIETNAMESE BEEF VERMICELLI | A DAY IN THE KITCHEN
From adayinthekitchen.com
VIETNAMESE STEAK SANDWICH RECIPE | EATINGWELL
From eatingwell.com
EASY VIETNAMESE BEEF SALAD RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
SHAKING BEEF VIETNAMESE STIR FRY| KITCHEN CONFIDANTE
From kitchenconfidante.com
Bò KHO RECIPE (VIETNAMESE BEEF STEW) - HUNGRY HUY
From hungryhuy.com
VIETNAMESE BEEF STEW RECIPE (BO KHO) — VICKY PHAM
From vickypham.com
30 MINUTE VIETNAMESE BEEF AND CRISPY RICE BOWL ... - HALF BAKED …
From halfbakedharvest.com
VIETNAMESE BEEF | DINNER RECIPES | WOMAN & HOME
From womanandhome.com
VIETNAMESE BEEF SALAD - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
VIETNAMESE BEEF BOWLS – WITH GROUND BEEF - HUNGRY SIX
From hungrysix.com
VIETNAMESE BEEF AND BROCCOLI STIR-FRY | ELIZABETH CHLOé
From elizabethchloe.com
GRILLED STEAK BANH MI–STYLE SANDWICH RECIPE - SERIOUS EATS
From seriouseats.com
VIETNAMESE SHAKING BEEF WITH FILET MIGNON - CHOWHOUND
From greatist.com
VIETNAMESE-STYLE BEEF AND NOODLE BOWLS RECIPE | EATINGWELL
From eatingwell.com
VIETNAMESE BEEF NOODLE BOWL - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
VIETNAMESE BEEF BOWL | BON AIPPETIT
From bonaippetit.com
SLOW-COOKER VIETNAMESE STYLE BEEF POT ROAST - THINKBEEF
From thinkbeef.ca
VIETNAMESE SANDWICH RECIPES, TRADITIONAL STREET FOOD IN VIETNAM
From vietnamesefood.com.vn
VIETNAMESE BEEF SALAD (Bò XàO Xà LáCH XOONG) | WOK AND KIN
From wokandkin.com
10 BEST VIETNAMESE BEEF RECIPES | YUMMLY
From yummly.com
STEAK BáNH Mì | VIETNAMESE STEAK SANDWICH - CHEW TOWN
From chewtown.com
VIETNAMESE BEEF SANDWICH RECIPE - RECIPEZAZZ.COM
From recipezazz.com
A GUIDE TO AUTHENTIC BEEF DISHES OF VIETNAM | VIETNAMENU
From vietnamenu.com
VIETNAMESE-INSPIRED BEEF DISHES
From beefitswhatsfordinner.com
VIETNAMESE BEEF SALAD - MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search