ROASTED PORK BANH MI (VIETNAMESE SANDWICH) | ALLRECIPES
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 Asian Vietnamese
Total Time 32 minutes
Prep Time 25 minutes
Cook Time 7 minutes
Yield 1 sandwich
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, CarbohydrateContent 91.3 g, CholesterolContent 187.9 mg, FatContent 75.9 g, FiberContent 6.8 g, ProteinContent 54.2 g, SaturatedFatContent 17 g, SodiumContent 1994.4 mg, SugarContent 9.5 g
VIETNAMESE BREAD ROLL (BANH MI) WITH CRISPY ROAST PORK ...
This delicious Vietnamese Bread Roll with Crispy Roast Pork is the popular Banh Mi with roast pork belly and pickled vegetables. Try it now! Recipe by Asian Inspirations.
Provided by AsianInspirations
Total Time 1 minutes30S
Prep Time 30S
Yield 4-5
Number Of Ingredients 14
Steps:
- To Prep Combine the water, rice vinegar, sugar, and salt and stir until they have all dissolved. Place the daikon and carrots in to a resealable jar and pour over the pickling liquid before sealing the jar and storing in a fridge for at least 1 hour. For the pork belly, score the skin side of the pork belly at 1 cm intervals before seasoning with salt. To Cook Preheat an oven to 200 degrees Celsius. Place the pork belly in to the oven and roast for 45 minutes or until the skin has turned golden and the meat has cooked through. Remove the pork belly from the oven and let rest before slicing in to thin bite-sized pieces. To Serve Cut the baguettes lengthwise and spread some of the mayonnaise on to the bread before adding the pork belly, pickled vegetables and cucumbers slices. Top with coriander, spring onions and slices of chilli.
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VIETNAMESE PORK LETTUCE WRAPS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Category Appetizers
Cuisine Asia, Vietnamese
Calories 199 calories per serving
- In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.
CHINESE STEAMED PORK AND CABBAGE ROLLS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Starter/Entree
1. In a mortar and pestle, pound the ginger, coriander stem and root (reserving the leaves for garnish) and spring onions to a very fine paste. This can also be done in a food processor; just be sure that the paste is quite fine.
2. Remove and discard the stems of the shiitake mushrooms and chop the mushrooms finely.
3. In a large bowl, mix the pork mince with the coriander paste, the mushrooms, egg, shao hsing wine, soy sauce, pepper, sugar and sesame oil. Mix together well and then, using a wooden spoon, beat until you have a firm ball.
4. Allow to rest in the fridge for 30 minutes while you prepare the cabbage.
5. Bring a large bowl of salted water to the boil. Cut the end off the cabbage so you have big, loose leaves. Cut the inside white part of the leaf away and discard. Drop the leaves, a few at a time, into the boiling water. Remove a few minutes later and cool under running cold water. Drain and pat dry with a kitchen towel.
6. In a little oil heated in a pan, saute a small piece of the pork stuffing to check for seasoning - adjust with a little more soy sauce if necessary. Place a tablespoon of the mixture in the middle of a cabbage leaf and roll, tucking in the edges. Place in a steamer basket and repeat the process until all the pork mince has been used.
7. Just prior to serving, , place the steamer baskets over pots of simmering water and cover with tight-fitting lids.
8. Cook for 10-12 minutes or until just cooked all the way through. Brush rolls with a little sesame oil.
To serve: Garnish with coriander leaves, and serve with a dipping sauce of Chinese black vinegar.
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