Banh Mi Thit Hoi An Vietnamese Pork Sandwich Recipes

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.

Steps:

• In a frying pan over medium-high heat, stir five spice powder until fragrant, about 30 seconds.
• Stir in oil, shallots and garlic. Add ground pork and stir often, breaking apart with spoon, until meat is crumbly and no longer pink, about 15 minute.
• Fried Shallots: In another frying pan, stirfry 1 cup shallots and 2 tbsp vegetable oil until crisp and golden, 6-10 minute Remove from pan and rest on absorbent paper.
• Add soy sauce, sugar and salt to ground pork. Stir well and cook for two minutes.
• Cut baguettes in half crosswise, then split lengthwise almost all the way through the loaf, leaving halves attached at one side.
• Spread 1 tsp chili paste on bottom cut side of each baguette.
• Spoon about 1/6 of the warm ground pork mixture, including juices, over chili paste. Tuck 1/6 of the pork slices evenly into each sandwich. Cover with 1/2 cup salad greens and 1/6 of the basil leaves. Top with thin layer of cucumber slices.
• Serve immediately or wrap in plastic wrap and chill for lunches, picnics, etc.

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.

Steps:

• In an 8- 10 inch sauté pan over medium/high heat, stir five spice until fragrant, about 30 seconds.
• Stir in oil, shallots and garlic.
• Add ground pork and stir often until meat is crumbly and no longer pink.
• Add soy sauce, sugar and salt and pepper to taste; set aside.
• Cut baguettes in half crosswise then split almost all the way through, leaving halves attached on one side.
• Spread 1 tsp of chile paste on one cut side of each baguette section.
• Spoon 1/6 of the warm ground pork mixture (including juices) over the chile paste.
• Tuck 1/6 of the pork tenderloin slices evenly into each sandwich.
• Place sandwiches on a sheet pan and bake at 375°F for about 5 minutes or until filling is warm and crust is crisp.
• Remove from oven and fill each with 1/6 of the cucumbers, mesclun, basil and fried shallots.