Vietnamese Burrito Recipes

21 SIMPLE VIETNAMESE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Vietnamese dish in 30 minutes or less!

CHUY'S BURRITO

Steps:

• For the carnitas: Add diced pork to a medium stockpot along with the lard, onion, beer, orange juice, salt and garlic and stir ingredients together. Bring to a simmer over medium heat, then allow pork to cook, stirring every 10 minutes, until tender and golden brown, about 2 hours.
• For the chile relleno: Meanwhile, set a large skillet over medium heat and add 1/2 cup lard. Add Anaheim chiles and fry until skin begins to separate from the peppers, about 5 minutes; transfer peppers to a container that contains 2 liters water. Allow chiles to cool, then remove the skin. Make a small 1/2-inch opening on each chile (by the stem).
• Cut block of cheese into 2-inch-long strips and stuff each pepper with 2 or 3 strips of cheese. Roll the stuffed chiles in flour until fully covered (reserve 1 teaspoon flour). Set aside.
• Separate egg whites from egg yolks. Whisk egg whites with an electric mixer until you have a cloudlike substance, about 10 minutes. Add reserved teaspoon flour, then add all 6 yolks one at a time.
• Add remaining 1/2 cup lard to a large skillet over high heat. Dip each chile individually in meringue, then slowly lay chile in skillet. Cook each side until golden brown, 2 to 3 minutes per side. Remove stems from all chiles and set aside.
• For the guacamole: Peel and mash avocados in a medium bowl, then stir in lime juice and salt. Set aside in refrigerator to cool.
• For the pico de gallo: Mix tomatoes, onion and cilantro in a medium bowl. Add salt to taste.
• For the burritos: Heat a tortilla in a griddle over medium heat; set aside. Add about 18 ounces carnitas to a large skillet and fry until crispy. Add a chile relleno to the same skillet and cook until the cheese is melted and the outer part of the chile relleno is crispy. Transfer chile relleno and carnitas to the center of the heated tortilla. Evenly spread guacamole and pico de gallo to taste. Fold burrito in half, then bring in the sides and roll into a burrito. Repeat with remaining ingredients.

BISCUITS AND GRAVY BURRITO

Steps:

• For the buttermilk biscuits: Preheat the oven to 350 degrees F.
• Pulse 3 cups flour with the baking powder, salt, sugar and baking soda in a food processor. Add the butter and pulse just until the butter is in pieces the size of small peas (might take longer than usual because it is frozen).
• Remove the mixture to a large bowl and fold in 1 1/2 cups buttermilk with a fork, just until the dry mixture has absorbed the liquid. Do not overmix.
• Place the remaining 1/2 cup flour on a work surface and dust a rolling pin with it; knead the dough just until it holds together, 2 or 3 turns. Roll out into a square shape, using a pastry scraper or knife to shape. Roll out about 1 inch thick.
• Cut four equal squares and stack on top of each other. Roll out again, same thickness (about 1 inch).
• Use pastry scraper or knife to cut into 8 to 12 biscuits, depending on the desired size (Full Belly Deli size or normal human size). (You should be able to see multiple layers in each biscuit.)
• Place about 1 inch apart on a sheet pan lined with a silicone pad or parchment paper.
• Brush the top of each biscuit with the remaining 1/4 cup buttermilk and then add a pinch of salt and fresh cracked pepper to the top of each biscuit.
• Bake for 25 minutes. Set aside.
• For the chorizo-sausage gravy: Add canola oil to a large stockpot and heat, about 2 minutes.
• Add Basque chorizo and breakfast sausage to hot oil (be careful not to splash; add meat slowly). Sear meat, stirring, and cook through thoroughly, about 10 minutes.
• Add flour, garlic powder, onion powder and paprika and cook on medium-low heat to cook out flour flavor, 5 to 7 minutes Gradually add half-and-half and whole milk, continually stirring. Increase heat and bring to a boil slowly to thicken, being careful not to scorch the gravy. Add salt and pepper to taste.
• For the burrito: Deep-fry hash brown triangles in a saute pan with canola oil for about 2 minutes on medium heat. (If using another style of hash brown, saute in pan with 2 tablespoons of canola oil until crispy, 10 to 15 minutes.)
• Lightly toast tortillas. Set warm tortillas on cutting boards or a work surface. Add 2 slices Cheddar to each. Slice 1 buttermilk biscuit for each and place on top of cheese. Add crispy hash browns and cover with desired amount of chorizo-sausage gravy.
• Wrap burritos and grill on a panini press or in a cast-iron pan over medium heat, 1 minute.
• Slice in half and serve immediately.

VIETNAMESE BURRITO

Steps:

• Wash chicken breasts and pat dry. Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature. Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through.
• Soak the wrappers, 1 at a time, in warm water until softened. Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings. Roll the wrapper once over the filling. Tuck in the ends and roll completely. Press to seal. Repeat with remaining wrappers and filling. Serve with dipping sauce.
• Combine all ingredients.

VIETNAMESE BISTRO BURGER

Steps:

• To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar, and sugar in a bowl, tossing well to coat. Set aside to marinate.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. If a grill is unavailable, simply heat a grill pan over medium-high heat on your stovetop.
• To make the Patties, combine the pork, garlic, diced chiles, ginger, fish sauce, soy sauce, five-spice powder, sugar, and lime zest and juice in a bowl, mixing well to incorporate. Divide the mixture into 6 portions and form into round patties.
• Brush the grill rack with vegetable oil. Place the patties on the rack and grill for 6 to 7 minutes per side, until cooked through. Turn the patties 90 degrees halfway through cooking on each side, to attain grill marks.
• Spread the cut side of each bun half with 1/2 tablespoon butter and grill until golden brown, 1 to 2 minutes.
• Spread 1 tablespoon of the mayonnaise on the cut side of each bun bottom and 1 tablespoon of the pate on the cut side of each bun top. Place the cucumber and chile slices on the bun bottoms and top with burger patties. Drain the carrot and daikon pickles and pile a generous amount atop each patty. Add the cilantro sprigs and the pate-smeared bun tops. Enjoy!
• Cook's note: These burgers can also be served on baguettes, if preferred, in which case, the patties should be formed into oblong shapes. Hamburger buns are a bit softer and easier to manage, which is why I've chosen them for this recipe. If available, buy a peppercorn pate, which adds a great hint of black pepper to the burger. For serving, burgers can be halved and skewered for a beautiful presentation and manageability. They go well with sweet potato french fries or taro chips!
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

VIETNAMESE BURRITOS

Steps:

• Soak rice noodles in warm water until softened, then drain.
• Wash chicken breasts and pat dry.
• Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature.
• Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through.
• Soak the wrappers, 1 at a time, in warm water until softened.
• Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings.
• Roll the wrapper once over the filling. Tuck in the ends and roll completely.
• Press to seal. Repeat with remaining wrappers and filling.
• For Dipping Sauce:.
• Combine all ingredients.