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
SALMON BANH MI
Banh mi originated as a beautiful adaptation of the classic baguette sandwiches that the French introduced to Vietnam in the early 20th century...sweet-tart, savory, spicy, cool, crunchy. Marinade time required for the pickled veggies. From King5.com station by Lynne Vea.
Provided by gailanng
Categories Lunch/Snacks
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the Salmon: Cut the salmon 8 slices, crosswise and lay them out on a work surface. Combine the next 3 ingredients and brush generously on the salmon. Heat a little vegetable oil in a cast iron or heavy skillet over medium high heat and sear the salmon until caramelized on both sides;; about 1 minute on each side. Remove to a platter. Note: The salmon is delicious if it is still warm when the sandwiches are made. However, if you are not going to eat the sandwiches right away, chill the salmon before composing.
- To make the vegetables: Place the vegetables in a bowl. Combine the rest of the ingredients in a small saucepan and heat until the sugar and salt are dissolved. Pour the warm pickling liquid over the vegetables and allow them to marinate at least 1 hour and up to overnight. When you are ready to prepare your sandwiches, remove the amount of veggies you need and store the rest in your refrigerator for up to 3 weeks.
- To Assemble Sandwiches: Slice the baguette pieces lengthwise, leaving them hinged. Tear a little of the bread out of each half to slightly hollow it.
- With a vegetable peeler, cut thin strips of cucumber the same length as the baguette. Make 3 or 4 for each sandwich. If you like, you may sprinkle the cucumber with a little fish sauce or just a dash of salt and sugar.
- Spread the inside with mayonnaise and place 2 pieces of salmon on the bottom. Layer the sliced cucumbers, pickled vegetables, sliced jalapenos and cilantro sprigs on top.
- Wrap the sandwiches in butcher or parchment paper for travel or just use both hands and eat it immediately.
Nutrition Facts : Calories 3277.5, Fat 22.9, SaturatedFat 5.9, Cholesterol 39.4, Sodium 6197, Carbohydrate 630.1, Fiber 28.6, Sugar 72.6, Protein 140.2
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