Vietnamesebeefsandwich Recipes

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.

Steps:

• Place beef on baguette and warm in microwave, if desired.
• On each side of bread, pour enough nuoc cham to moisten bread fairly well.
• On top of beef, spread sambal oelek (to the amount desired).
• Top with lettuce and a generous sprinkling of grated carrot.
• Pour chilli sauce on top of lettuce, top with upper half of bread; serve.

Steps:

• Preheat oven to 400 degrees F. To the meat, add half of the granulated sugar, half of the brown sugar, 1 1/2 teaspoons salt, 1 teaspoon pepper and 1 tablespoon of oil. Next, combine the remaining sugars, vinegar, wine, soy sauce and fish sauce in a bowl. Taste and add salt and pepper, if needed.
• Divide the meat into 2 portions. Place 2 large skillets over the highest heat possible and add 1 tablespoon of oil to each skillet. When the oil begins to smoke, add 1/2 the meat in 1 layer to each pan. Let sit until a brown crust forms, and turn to brown the other side. Browning should take approximately 2 to 3 minutes total. Set aside, drain 1 skillet of excess oil and lightly wipe down with a paper towel.
• In that skillet, add 2 tablespoons of oil over high heat. When the oil begins to smoke add the onion, bell pepper and jalapeno with a pinch of salt and pepper. Cook stirring often until lightly caramelized, about 4 to 5 minutes. Add the garlic and green onions and cook for an additional 1 to 2 minutes. While the onion mixture is finishing cooking, place the 4 baguettes in the oven for 1 to 2 minutes until lightly toasted and warmed through. Add the beef and vinegar mixture to the onions, and stir to combine. Taste and add additional salt and pepper, if desired. Keep warm while you assemble the sandwich.
• To assemble each sandwich, spread 1 scant tablespoon of aioli on both sides of the baguette. On the bottom half, add a small handful of watercress, then 1/4 of the meat mixture, top with a small handful of cilantro, some julienne bell pepper, a few slices of cucumber, and a few slices of jalapeno. Enjoy and serve along with 2 lime wedges (which are meant to be squeezed over the meat right before eating), Crispy Fried Onion Strings, and additional aioli in a ramekin for dipping - and enjoy!
• Heat a skillet over high heat. Add the jalapeno and garlic to the dry skillet. Cook until blackened and charred on all sides, about 10 minutes. Place in a plastic bag, seal and allow to rest for 5 minutes. Then remove the stems, most of the skin, and all of the seeds and ribs from the jalapeno, and the outer layer of the garlic. Add jalapenos and garlic to a food processor or blender with remaining ingredients. Blend, taste and adjust seasoning with additional salt, pepper and cayenne if desired and enjoy!;
• (Makes enough for 4 sandwiches, plus extra for dipping Onion Strings) .
• Fill a large heavy pot 1/3 full with oil and heat to 350 degrees F. Line a plate with paper towels. Place the flour in a large paper bag or bowl. Add the onions, toss well to coat and shake off the excess. Fry the onions until golden brown (you may need to do this in 2 batches if your pot isnt big enough), about 4 minutes. Remove to the paper towel lined plate, and immediately sprinkle generously with salt and a touch of pepper. Place a large mound on each plate and top with chopped chives. Serve with a ramekin of the aioli and enjoy!

Steps:

• Whisk together the olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce, and sesame oil in a bowl, and pour into a resealable plastic bag. Add the beef sirloin tip, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Remove the beef sirloin tip from the marinade, and shake off excess. Discard the remaining marinade.
• Heat vegetable oil in a large skillet over medium-high heat and stir in the beef. Cook and stir until the beef is evenly browned, and no longer pink. Place beef on a plate and set aside. Reduce heat to medium, adding more vegetable oil to the skillet if needed. Stir in 2 cloves of garlic, green onion, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in green beans, beef broth, lime juice, basil, mint, red pepper flakes and pepper. Return beef sirloin to skillet and toss to combine. Remove from heat and toss in cilantro.

Steps:

• Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
• Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
• Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
• Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
• Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
• Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
• To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.

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.

Steps:

• Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
• Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat). Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
• When the beef is grilled, brush the pan with more oil and add the shallots (or onions). Grill them until just softened. Reserve any remaining juices along with the carmelized bits.
• Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.