VIETNAMESE SANDWICH BANH MI RECIPE RECIPES
22 EASY VIETNAMESE RECIPES – THE KITCHEN COMMUNITY
Vietnamese recipes are unlike anything you'll find in Asia. Despite their close proximity to other nations, Vietnamese cuisine uses a combination of five distinct fundamental flavors ( ngũ vị). Vietnamese dishes often have a flavor or flavors reflective of one or more of these essential elements. For example, many Vietnamese recipes often use mint, ginger,
Provided by Cassie Marshall
SLOW-COOKER BANH MI RICE BOWLS - SKINNYTASTE
If you’ve ever had the classic Vietnamese Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it’s great over any grain) in my slim remake which is easy to make any night of the week!
Provided by Gina
Categories Dinner
Prep Time 15 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Season the pork with salt and pepper and place into the slow cooker. Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork.(NOTE: If your slow cooker runs hot, add 1/4 cup water). Cover and cook on low for 6 hours until the pork is very tender, turning once half way through if desired. When the pork is ready, shred the meat. Reserve the sauce.
- Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.
- To assemble the bowls, place 3/4 cup rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 cup shredded cabbage, 1/4 cup pickled carrots, 1/4 cup cucumber, sliced jalapenos and cilantro.
Nutrition Facts : ServingSize 1 bowl, Calories 353 kcal, CarbohydrateContent 46 g, ProteinContent 29 g, FatContent 5.5 g, CholesterolContent 77 mg, SodiumContent 696 mg, FiberContent 4.5 g, SugarContent 8 g
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- Toast baguette in oven for 10 minutes until golden brown. Spread mayonnaise on bottom half and remaining hoisin sauce on top half. Layer pork, then pickled veggies and cilantro on bottom half. Place on the top half and slice cross wise before serving.
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SLOW-COOKER BANH MI RICE BOWLS - SKINNYTASTE
If you’ve ever had the classic Vietnamese Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it’s great over any grain) in my slim remake which is easy to make any night of the week!
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Category Dinner
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Calories 353 kcal per serving
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Category Dinner
Cuisine Asian, Vietnamese
Calories 353 kcal per serving
- To assemble the bowls, place 3/4 cup rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 cup shredded cabbage, 1/4 cup pickled carrots, 1/4 cup cucumber, sliced jalapenos and cilantro.
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From bbc.co.uk
Reviews 3.3
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Reviews 3.3
- To assemble the sandwiches, split the baguettes lengthways and spread them generously with mayonnaise. Slice the pork belly on a diagonal and pat the pickles dry using kitchen paper before stuffing both into the baguettes along with a good amount of fresh coriander. Serve with a squeeze of sriracha hot sauce, if desired.
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SLOW-COOKER BANH MI RICE BOWLS - SKINNYTASTE
If you’ve ever had the classic Vietnamese Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it’s great over any grain) in my slim remake which is easy to make any night of the week!
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Category Dinner
Cuisine Asian, Vietnamese
Calories 353 kcal per serving
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Calories 353 kcal per serving
- To assemble the bowls, place 3/4 cup rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 cup shredded cabbage, 1/4 cup pickled carrots, 1/4 cup cucumber, sliced jalapenos and cilantro.
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