VIETNAMESE SANDWICHES
Make and share this Vietnamese Sandwiches recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- With chef's knife, mash garlic and salt into a paste.
- Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.
- Add carrots, onions and chilies.
- Toss to coat, set aside.
- Slice baguette into 4 equal lengths.
- Split each piece horizontally.
- Spread cut sides with mayonnaise.
- Arrange the meat on the 4 bottom halves.
- Sprinkle with lime juice and 5-spice powder.
- Top with the carrot salad and a shower of cilantro leaves.
- Cover with bread tops.
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.
VIETNAMESE SANDWICH
While teaching English in Asia the past several years, I've been lucky to exchange some delicious and authentic recipes with local people. This Vietnamese banh mi sandwich is awesome, and it is a nice break from common sandwiches. The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French-influenced Vietnamese cuisine.
Provided by SONNYCHIBA
Categories World Cuisine Recipes Asian Vietnamese
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven's broiler. Place the pork chops on a broiling pan and set under the broiler. Cook for about 5 minutes, turning once, or until browned on each side.
- Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll. Spread chile sauce directly on the meat. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 72.1 g, Cholesterol 123.8 mg, Fat 12.1 g, Fiber 3.3 g, Protein 55.3 g, SaturatedFat 3.4 g, Sodium 908.1 mg, Sugar 6.2 g
VIETNAMESE PORK SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h45m
Yield 6 sandwiches
Number Of Ingredients 22
Steps:
- For the pickled vegetables: Heat the vinegar, sugar and salt in a small pot until the sugar and salt are dissolved. Pour the hot vinegar mixture over the daikon, carrots and cucumbers. Let steep for at least an hour.
- For the spicy mayonnaise: Mix the mayonnaise, Sriracha and sesame oil together. Adjust the heat by either adding more Sriracha or mayonnaise.
- For the pork: Heat the canola oil in a straight-sided skillet over medium heat. Add the onions and cook until slightly softened, 4 to 6 minutes. Add the ginger and garlic and cook another 2 minutes. Add 1/2 cup of the pickling liquid from the pickled vegetables and cook until reduced by half, 1 to 2 minutes. Add the chicken stock, fish sauce, hoisin sauce and black pepper and stir to combine. Simmer until reduced slightly and thickened, 10 to 15 minutes. Add the ground pork, breaking up the meat with the back of a wooden spoon or spatula, and cook until the pork is cooked through, 6 to 8 minutes.
- For the sandwich build: Preheat the oven to 350 degrees F. Heat the rolls for 5 minutes, to crisp the crust and soften the interior. Slice the rolls open, but keep them hinged. Schmear desired amount of spicy mayo on the bottom roll, place some pork on top of that, top with some pickled vegetables, fresh jalapenos, cilantro leaves, and finish with the chopped peanuts. Grab with two hands, eat whole and close your eyes while enjoying this first class ticket to Saigon.
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 STEAK SANDWICHES
Use leftover Flank Steak with Lime Marinade to make these super sandwiches, also called banh mi.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 10m
Number Of Ingredients 10
Steps:
- In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water.
- In another bowl, toss together carrots, scallions,and cilantro leaves. Toss with half the vinegar mixture.
- Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.
VIETNAMESE SANDWICH
Adapted from a recipe by Sonny Chiba at allrecipes.com. He notes "The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French influenced Vietnamese cuisine ."
Provided by DrGaellon
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle pork chops lightly with salt and pepper. Broil in a preheated broiler until medium-rare and browned on the outside, 2-3 minutes on a side.
- Scrape seeds out of cucumber with a spoon. Cut in thin strips, or use the large holes of a shredder. Set aside.
- Spread mayonnaise on both cut surfaces of each baguette. Place one of the cooked pork chops into each roll. Spread chili sauce directly on the meat. Sprinkle with a little lime juice and top with onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.
Nutrition Facts : Calories 978.5, Fat 24.2, SaturatedFat 7.1, Cholesterol 78.4, Sodium 1710.4, Carbohydrate 140.7, Fiber 8.6, Sugar 3.3, Protein 46.6
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