ROASTED PORK BANH MI (VIETNAMESE SANDWICH)
I'll never forget my first real bánh mì. I remember thinking to myself, this isn't just one of the best sandwiches I've ever had to eat, but one of the best things, period. Not only do we get amazing contrasts in flavor and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables makes this so much fun to eat.
Provided by Chef John
Categories World Cuisine Recipes Asian Vietnamese
Time 32m
Yield 1
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1263.1 calories, Carbohydrate 91.3 g, Cholesterol 187.9 mg, Fat 75.9 g, Fiber 6.8 g, Protein 54.2 g, SaturatedFat 17 g, Sodium 1994.4 mg, Sugar 9.5 g
VIETNAMESE-STYLE SANDWICH: BANH MI
Steps:
- Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
- Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
- Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side.
PORK TERIYAKI
I came up with this recipe when I had leftover cooked pork that I wanted to use up. The whole family enjoys this entree. It's easy even if you don't have leftover meat, because the pork cooks so quickly. Or you can use chicken instead.-Denise Loewenthal, Hinckley, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat., In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. ,
Nutrition Facts :
PORK BANH MI
Delicious Vietnamese-style sandwich.
Provided by andrea
Categories Pork Sandwiches
Time 2h50m
Yield 4
Number Of Ingredients 18
Steps:
- Combine green onions, garlic, fish sauce, sugar, honey, and pepper in a large glass or ceramic bowl. Add pork chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
- With 30 minutes left to marinade, combine carrots, cucumbers, red onion, rice vinegar, and 2 teaspoons chili-garlic sauce in a medium bowl. Stir to combine and let pickle until needed for sandwiches.
- Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
- Heat oil in a large skillet over medium-high heat. Add pork chops and cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Remove meat from the bones and thinly slice.
- Spread mayonnaise, hoisin sauce, and remaining chili-garlic sauce on the top halves of the baguettes. Layer pork, pickled vegetables, cilantro, and jalapenos on the bottom halves. Carefully close the baguettes. Slice each in half to make 4 sandwiches.
Nutrition Facts : Calories 618.2 calories, Carbohydrate 78.7 g, Cholesterol 66.8 mg, Fat 16.6 g, Fiber 6.2 g, Protein 39.2 g, SaturatedFat 4.3 g, Sodium 2098.5 mg, Sugar 20.7 g
SHORTCUT BANH MI WITH PICKLED CARROTS AND DAIKON
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
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.
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