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 BANH MI
Steps:
- For the pork: Combine the garlic, lime juice, fish sauce, soy sauce, sriracha, sugar, salt and 2 tablespoons vinegar in a bowl and mix well to combine. (Reserve the rest of the bottle of vinegar for the pickles, below.)
- Pound out the pork chops using a meat tenderizer until they are 1/2 to 1 inch thick. Add the pork to the marinade and turn to fully coat. Marinade for 10 minutes, or up to 30 minutes.
- Remove the pork from the marinade. Heat the olive oil in a cast-iron skillet over medium-high heat, then sear the pork chops for 3 to 4 minutes per side. Set aside to rest.
- For the pickles: Put the salt, sugar, red pepper and the remainder of the bottle of vinegar in a saucepan. Heat until the mixture comes to a low boil, then add the radishes, jalapeños and carrots. Bring to a boil, then remove from the heat and drain.
- To assemble: Combine the mayo and sriracha in a small bowl to taste. Halve the French bread and spread with the sriracha mayo on both the tops and bottoms. Top with the cucumbers. Slice the pork and lay the slices on the cucumbers. Top with the pickled vegetables and the other half of the French bread.
PORK MEATBALL BANH MI
Provided by Jeanne Thiel Kelley
Categories Sandwich Pork Dinner Lunch Meat Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 sandwiches
Number Of Ingredients 25
Steps:
- Hot Chili Mayo:
- Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.
- Meatballs:
- Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Sandwiches:
- Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
- Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
- Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
- **Available at some supermarkets and at Asian markets.
PORK MEATBALL BANH MI
From our state local paper The West Australian and my favourite contributor Margaret Johnson. She describes this as a hybrid French/Vietnamese "sandwiches". Times are estimated.
Provided by ImPat
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the meatballs, combine the pork mince, spring onions, fish sauce, coriander leaves, chilli sauce, garlic, sugar salt, pepper and flour and combine well and then, using wet hands, shape into meatballs of 3cm (1 inch) diameter.
- Heat the vegetable oil in a frypan to hot and fry off the balls, rolling them around inthe pan so they are well browned on a ll sides.
- To assemble the dish, place on the baguette slice a layer of lettuce, carrot and mayonnaise, then add a layer of the meatballs and finish with more coriander sprigs.
Nutrition Facts : Calories 1111.4, Fat 31.4, SaturatedFat 11.2, Cholesterol 90.2, Sodium 1813.5, Carbohydrate 153.9, Fiber 7.6, Sugar 11.5, Protein 52.6
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
VIETNAMESE PORK SANDWICH (BANH MI THIT)
This has become one of my favorite sandwiches. Keep in mind that you can alter the quantities of the items on the sandwich any way you want. I usually cook the pork tenderloin immediately before making the sandwiches, but it can be done with leftover pork. Adapted from recipe in "Sunset Magazine".
Provided by Kirstin in the Couv
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In an 8- 10 inch sauté pan over medium/high heat, stir five spice until fragrant, about 30 seconds.
- Stir in oil, shallots and garlic.
- Add ground pork and stir often until meat is crumbly and no longer pink.
- Add soy sauce, sugar and salt and pepper to taste; set aside.
- Cut baguettes in half crosswise then split almost all the way through, leaving halves attached on one side.
- Spread 1 tsp of chile paste on one cut side of each baguette section.
- Spoon 1/6 of the warm ground pork mixture (including juices) over the chile paste.
- Tuck 1/6 of the pork tenderloin slices evenly into each sandwich.
- Place sandwiches on a sheet pan and bake at 375°F for about 5 minutes or until filling is warm and crust is crisp.
- Remove from oven and fill each with 1/6 of the cucumbers, mesclun, basil and fried shallots.
More about "pork banh mi sandwich recipes"
PORK BANH MI SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 460 per servingTotal Time 50 mins
- To make the marinade: In a mortar and pestle, combine sugar, garlic and chili sauce, mashing them into a paste. Add lime juice and fish sauce. Set 1/4 cup of the mixture aside in the refrigerator. Transfer remaining mixture to a resealable bag, add pork, and set aside in the refrigerator for 2 to 4 hours.
- About 30 minutes before serving, make the vegetable mixture: In a large bowl, combine vinegar and salt. Add carrots, radish and onion. Set mixture aside, stirring occasionally, for 30 minutes.
- Meanwhile, preheat oven to 450 degrees F. and line a shallow baking pan with foil. Remove pork from marinade (discard marinade), transfer pork to the prepared pan, and roast until the internal temperature is 145 degrees F. (medium rare) to 160 degrees F. (medium), 20 to 25 minutes. Remove pork from the oven and let rest 5 minutes.
- Thinly slice the pork. Trim the ends off the baguettes and cut each crosswise into 4 pieces. Cut each piece horizontally, so it’ll open like a book. Gently fold each piece open and spread with mayonnaise. Top with cucumber, pork slices and reserved marinade (drizzle it over the pork), vegetable mixture, and cilantro and serve.
GRILLED-PORK BANH MI RECIPE | FOOD & WINE
From foodandwine.com
5/5 Category Sandwiches + Wraps
- In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
- Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve.
SPEEDY PORK BANH MI SANDWICHES RECIPE - REAL SIMPLE
From realsimple.com
5/5 (1)Total Time 30 minsServings 4Calories 718 per serving
- Preheat oven to 400°F. Whisk oil, lime juice, honey, vinegar, pepper, and ½ tablespoon sriracha. Pat pork dry; brush evenly with ¼ cup lime juice mixture. Place pork on a baking sheet lined with aluminum foil and coated with cooking spray.
- Roast pork until lightly browned on top and a thermometer inserted in thickest portion registers 145°F, 15 to 18 minutes. Remove from oven; let rest for 10 minutes before slicing.
- Meanwhile, toss carrots and cucumber with remaining lime juice mixture. Stir together mayonnaise and remaining ½ tablespoon sriracha; spread on cut sides of bread. Build sandwiches with pork, carrot mixture, and cilantro.
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