Popular Vietnames sandwiches are called, Banh Mi. These spicy, sweet and sour sandwiches can feature any number of fillings including vegetarian, pate, shrimp or pork. The preparation of the pork seems to be the most argued and the most popular. Here are a few recipes to introduce these beautiful sandwiches:
PORK BANH MI RECIPE
1 pound of pork chop, shoulder or loin. Sliced thinly
2 cloves garlic, crushed
2 tablespoons fish sauce
2 teaspoons sugar
1-2 tablespoons fresh ground black pepper
2 tablespoons of finely chopped shallots
1/4 cup vegetable or grapeseed oil
1 teaspoon of sesame seed oil
Mix all marinade ingredients (except for pork) in a plastic bag. Let all ingredients dissolve in oil, then add slices of pork. Allow everything to marinade for at least 1 hour.
2. In a preheated skillet, lay slices of pork. When one side is cooked, flip to finish cooking.
3. Assemble pork in your sandwich with an array of the following condiments to taste:
Paté -Chicken or Duck Liver Paté.
Homemade Mayo or Aioli
Fresh herbs: Thai basil, dill, chives, cilantro, mint, lemongrass,
sorrel, coriander or watercress.
Pickled Carrots and Daikon - provide the salty, sour layer of flavor.
Jalapeño or other chili slices.
Light Sprinkle of Soy Sauce.
Pickled Daikon and Carrot Recipe
1/2 lb. carrots -peeled and shredded
1/2 lb. daikon radish – peeled and cut same as carrots.
3 cups warm water
3 Tablespoons rice vinegar (substitute with distilled vinegar, if necessary)
2-3 tablespoons sugar, to personal taste
2 tablespoons salt
1. Mix warm water, vinegar, sugar and salt until everything is dissolved.
2. Combine carrot and daikon together in bowl and blot dry with paper towel.
3. Put carrot & daikon mixture into a tight lid jar, bowl or similar container.
4. Pour liquid salt mixture into carrot & daikon container till full. Close lid and let it pickle for 3-5 days, or till desired sourness. For immediate use, let marinade for about 1 hour.
TURKEY BANH MI RECIPE
3 cups finely shredded cabbage
1/2 cup finely shredded carrots
1/2 cup rice vinegar, divided
1/2 teaspoon salt
1 teaspoon sugar
1/3 cup thickly sliced green onions
1 tablespoon lime juice
1 tablespoon chopped fresh ginger
2 teaspoons chopped garlic
1/2 teaspoon Chinese five-spice powder
4 cups shredded cooked turkey
1 baguette, cut into 4 sections, or 4 long rolls such as bolillos
4 tsp. Asian chili paste
1/4 cup fresh cilantro leaves
1. In a bowl, mix cabbage and carrots with 1/4 cup rice vinegar, salt, and sugar; let stand one hour.
2. In a food processor or blender, combine remaining 1/4 cup rice vinegar with green onions, lime juice, ginger, garlic, and five-spice powder. Blend until smooth. Pour mixture into a bowl and add turkey. Mix to coat.
3. Split baguette sections lengthwise almost all the way through. Spread 1 teaspoon chili paste on 1 cut side of each baguette. Mound turkey mixture on top, then add cabbage mixture and cilantro.
SHRIMP BANH MI RECIPE
1 large carrot, grated, set in 2 tablespoons seasoned sushi vinegar, let sit.
1 large cucumber, thinly sliced.
1 bunch scallions, cut lengthwise.
1 bag frozen shrimp, thawed.
Baguettes, cut in half lengthwise then cut the loaf in thirds
Bunch of cilantro, chopped
Mixed with 2 1/2 tablespoons of mayonnaise
Add in 2 1/2 tablespoons of nonfat yogurt
Then, 3/4 teaspoon of fish sauce and 1 tablespoon of fresh squeezed
Finally, 1/4 teaspoon of cayenne (hot sauce may be substituted)
Slather the baguette bottoms with a generous portion of sauce from the preceding paragraph.
Remove grated carrot from vinegar, gently pat dry and divide between baguettes.
Toss shrimp in the remaining white sauce. Once coated thoroughly, divide among the baguettes.
Top with cucumber and scallions and close the sandwiches.
Enjoy this taste profile from Vietnam!!