Baja Bánh Mì Recipe By Tasty Recipes

BANH MI MEATBALL SANDWICH RECIPE BY TASTY

Steps:

• Combine the pickled carrot and daikon ingredients in a mixing bowl. Set aside and let them pickle for at least an hour.
• Combine all of the banh mi meatball ingredients in a large mixing bowl. Form ping pong sized meatballs. Pan fry until browned on all sides and cooked all the way through.
• Put together the sandwich. Smear a layer of Sriracha mayo on one half of the baguette, add the meats, a few of the pickled carrots and daikon and some fresh cilantro. Top with other half of baguette.
• Enjoy!

BáNH Mì BOWL WITH CRISPY TOFU RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Wrap tofu in an absorbent towel. Set cast-iron skillet or other heavy object on top for 15-20 minutes to remove extra moisture.
• Unwrap tofu and cut into small cubes. Transfer to a baking sheet and season with a pinch of salt and pepper.
• Bake for about 20 minutes, or until the tofu is firm to the touch and golden brown.
• In a medium bowl, add soy sauce, vinegar, sesame oil, garlic, and ginger. Stir to combine.
• Spiralize the cucumber and carrots into a large bowl.
• Transfer veggies to a bowl and assemble with tofu, brown rice, cilantro, green onions, red cabbage, radishes, mint, jalapeños, and sauce.
• Enjoy!

GRILLED LEMONGRASS PORK BáNH Mì RECIPE BY TASTY

Steps:

• Make the pickled vegetables: Set a large colander in a large bowl. Add the carrots and daikon to the colander. Toss with the salt, then add just enough water to cover the vegetables, about 6 cups (1.4 L). Let sit at room temperature for 30 minutes.
• Lift the colander out of the soaking liquid, then rinse the vegetables well. Shake the colander a few times to allow any excess water to drain away. Let the vegetables sit at room temperature for 30 minutes to dry out a bit.
• Add the sugar and vinegar to the bowl with the vegetables. Season to taste with more salt, if needed. Transfer to an airtight container and refrigerate overnight.
• Make the lemongrass pork: Trim the bottoms and green tops from the lemongrass stalks. Slice the light parts in half lengthwise, then remove any tough outer layers. Mince and transfer to a medium bowl.
• Finely chop the onion and add to the bowl with the lemongrass.
• In a large bowl, whisk together the soy sauce, fish sauce, sugar, wine, and pepper.
• Add the sliced pork butt to the marinade and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, up to 4 hours.
• Heat the canola oil in a large pan over medium-high heat. Add the onion and lemongrass and cook until the onion is tender and beginning to brown, stirring constantly, about 10 minutes. Transfer to a bowl and set aside.
• Heat a large grill pan over medium-high heat. Working in batches, remove the pork from the marinade, letting any excess liquid to drip off, then grill the pork until lightly charred on both sides and just cooked through, about 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
• Cut the pork into bite-sized pieces and transfer to a large bowl. Add the lemongrass and onion mixture and stir to combine.
• To assemble, slice the toasted French rolls in half lengthwise almost all the way through, leaving a long end intact. Slather the bottom of the rolls with a generous amount of mayonnaise, then spread on a layer of pâté. Top with the pork mixture, cucumber, sliced onion, jalapeño, the pickled vegetables, and cilantro.
• Close the sandwiches and serve.
• Enjoy!

LAZY GIRL 5 MINUTE NOODLES RECIPE BY TASTY

Steps:

• Add all the ingredients, except the noodles and oil to a large heatproof bowl
• Heat the oil in a pan til smoking
• Pour the oil over the ingredients, it'll sizzle! Whisk together
• Toss through the noodles until nicely coated
• Put into your favourite bowl and top with peanuts, parsley & pickled ginger
• Devour, cry with happiness!

TOP CHEF JUNIOR PORK BáNH Mì BURGER RECIPE BY TASTY

Steps:

• Sriracha aioli: Combine both ingredients in a small bowl and set aside.
• Carrot and daikon pickles: Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Set aside.
• Burgers: Combine the pork, garlic, scallions, fish sauce, chili sauce, sugar, pepper, and salt in a large bowl. Mix gently until spices are evenly distributed, but don't overwork meat. Form into four balls.
• Heat a pan with a tablespoon of oil over medium-high heat. Place burgers on pan and use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
• Cook until the bottom of each burger has formed a brown crust, about 3-4 minutes. Flip each patty and cook through, approximately 3-4 minutes.
• Assembly: Spread about 1 tablespoon sriracha aioli on the bottom of each baguette quarter. Place a burger on each baguette, topping with carrot and daikon pickles, sliced cucumber, jalapeños, and cilantro leaves.
• Enjoy!

BANH MI BABY BACK RIBS

Steps:

• Preheat oven to 325°. Place ribs in a large roasting pan. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves; add to roasting pan. Add orange; cover pan with heavy-duty foil and seal tightly. Bake until tender, 2 to 2-1/2 hours, brushing with 1/2 cup barbecue sauce halfway through cooking., Meanwhile, in a small saucepan, combine vinegar, sugar and water. Bring mixture to a boil over high heat; cook until sugar is dissolved, about 2 minutes. Let cool completely. Place carrots, radishes and green onions in a bowl; add brine. Refrigerate until serving., Prepare grill for medium direct heat. Carefully remove ribs from roasting pan; discard garlic and orange. Place ribs on grill rack; brush with some of the remaining 1/2 cup barbecue sauce. Grill, covered, over medium heat until browned, 15-20 minutes, turning and brushing occasionally with sauce. Cut into serving size portions. Serve with pickled vegetables, toppings and remaining sauce.