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
PORK AND PâTé VIETNAMESE SANDWICH (BANH MI)
I so miss going down to the International District & grabbing these wonderful sandwiches. The kind folks at www.Chow.com shared this wonderful recipe & I am stashing it for summer al fresco noshing on the deck. ***Start the pork marinade and the pickled carrots the day before serving.**** These sandwiches can be prepared ahead & wrapped in Saran wrap & fridged until serving. To serve, place the toothpicks, slice & serve. The Chowhounds appropriately recommend a light bubbly beer - Tiger Beer from Singapore or a Rolling Rock for a more local brew.
Provided by Busters friend
Categories Lunch/Snacks
Time 3h30m
Yield 12-15 serving(s)
Number Of Ingredients 19
Steps:
- Pork:.
- Pour 2 cups of the simmering water into a 6-quart heatproof container with a tightfitting lid, then remove water from heat.
- Add salt and sugar to the heatproof container and stir until dissolved. Add garlic, chiles, peppercorns, and pork. Top with remaining 8 cups of tepid water to fully cover meat. Submerge meat if necessary by filling a resealable bag with water and placing it on top. Cover and refrigerate 12 hours or overnight.
- When pork is ready, remove from liquid, rinse, pat dry with paper towels, and place fat side up in a roasting pan. Allow to come to room temperature for about 30 minutes.
- Meanwhile, heat the oven to 400°F and arrange the rack in the middle. Roast pork until internal temperature reads 165°F, about 1 hour 45 minutes. Let cool to room temperature, or at least 45 minutes, then slice thinly, about 1/8 inch thick.
- Pickled carrots:.
- Combine vinegar, sugar, and salt in a small saucepan over medium heat. Once sugar and salt have dissolved, remove from heat, add carrots, and stir to coat in pickling mixture. Let stand until carrots have softened, at least 30 minutes or overnight. Drain well and set aside.
- Assembly:.
- Slice off top 1/3 of baguettes lengthwise and set aside. Remove enough of bottom interiors so that filling can fit easily.
- Spread 1 tablespoon of the mayonnaise on each upper 1/3 of baguette and 2 tablespoons on each bottom. Crumble 1/2 of the pâté (if using - use it!) on each bottom section, then top with sliced pork (there may be some left over), cucumber, cilantro leaves, basil leaves, pickled carrots, and jalapeños. Sprinkle each sandwich with soy sauce and close with upper parts of baguettes. Place 10 toothpicks approximately 1 inch apart to secure the sandwiches, and slice into about 10 (1-1/2-inch) pieces. Serve.
Nutrition Facts : Calories 568, Fat 22.6, SaturatedFat 7, Cholesterol 76.8, Sodium 5570.1, Carbohydrate 60.7, Fiber 3, Sugar 18.6, Protein 28.6
ROASTED PORK BANH MI
Banh Mi is a Vietnamese sandwich brought over by the french. It's an exotic mix of roasted meats, fresh vegetables, herbs, and pate's. This is a healthier simplified version of this great tasting sandwich. The meat variations to this sandwich are endless. Roasted chicken, grilled chicken, turkey, ham...
Provided by dinnerevolution
Categories Lunch/Snacks
Time 45m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Mix the broccoli slaw, sugar and vinegar in a bowl. Let sit in the fridge while preparing the rest of the sandwich.
- Season the Pork with salt and pepper and roast for 20 minutes or until cooked to your liking (150-160 degrees).
- Let rest at least 5 minutes and slice thin.
- Cut the baguette in to 4 equal pieces and split in half. Spread mayonnaise on the bread, top with the roasted pork, cilantro, and broccoli slaw.
Nutrition Facts : Calories 476.6, Fat 14, SaturatedFat 3.7, Cholesterol 167.9, Sodium 253.6, Carbohydrate 31.8, Fiber 1.3, Sugar 26.8, Protein 53.6
CARAMELIZED PORK BANH MI
A banh mi is basically a Vietnamese hero sandwich. Often made with ground pork, this one has pork tenderloin that can be grilled or pan seared. The pate is optional, but normally found in a banh mi. Recipe adapted from Yahoo! Shine.
Provided by threeovens
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Slice carrots and radishes in fourths or sixths lengthwise, depending on size (you are making a sort of slaw).
- Combine with remaining ingredients; set aside for flavors to meld an hour or up to overnight (will keep for several days, refrigerated).
- Slice tenderloin, against the grain, into 1/2 inch slices; pound to an even 1/4 inch thickness between plastic wrap.
- Make a marinade by combining fish sauce, maple syrup, brown sugar, soy sauce, sesame oil, minced garlic, minced ginger, green onion, and black pepper; make sure all the pork is coated in the marinade and let sit for 10 to 30 minutes.
- Heat your grill, grill pan, or cast iron skillet to high; add vegetable oil to marinated pork and stir to coat.
- Sear pork 1 to 2 minutes per side (it cooks very quickly).
- To assemble sandwiches, slice the baguette and spread with mayonnaise on one side and pate (or liverwurst) on the other (if using); add lettuce, meat, pickled vegetables, sliced jalapeno, and cilantro.
Nutrition Facts : Calories 694.2, Fat 10.8, SaturatedFat 2.4, Cholesterol 49.1, Sodium 3138.8, Carbohydrate 110.5, Fiber 4.8, Sugar 16.4, Protein 37
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