How To Make Banh Mi
Recipe Overview
Overview
The Banh Mi is a sandwich that beautifully marries the flavors of Vietnam with the French influence of baguettes. The star of this dish is undoubtedly the roasted pork belly, which is succulent and packed with flavor. The crispy skin adds a delightful texture, while the tender meat melts in your mouth.
The pickled daikon and carrots provide a refreshing contrast, cutting through the richness of the pork. Their crunchiness adds a satisfying bite, making each mouthful a delightful experience. The vibrant colors of the vegetables not only enhance the visual appeal but also contribute to the overall flavor profile.
Assembling the Banh Mi is a joyful process. Layering the ingredients in a crusty baguette creates a perfect balance of textures. The soft bread envelops the savory pork and crunchy vegetables, making it a handheld delight. This sandwich is perfect for any occasion, whether you’re enjoying a casual lunch or a late-night snack after a night out.
With its bold flavors and satisfying textures, the Banh Mi is more than just a sandwich; it’s a culinary experience that transports you to the streets of Vietnam. It’s a dish that invites you to savor every bite and share it with friends, making it a wonderful addition to any meal.
Recipe Details
Steps & Tips
Melt butter, cook onions, and add frozen corn.
Blend the corn mixture until smooth.
Boil Yukon Gold potatoes, then mash with butter.
Cut boiled potatoes into fry shapes.
Fry the potatoes in oil until golden brown.
Plate the steak and fries, adding sauce on top.
Tip: Blend the corn mixture until smooth for a creamy texture.
Tip: Ensure the cream corn is not soupy; it should have a thick consistency.
Tip: Use Yukon Gold potatoes for creamy mashed potatoes.
Tip: Use a larger potato for better fries.
Tip: Cool the boiled fries at room temperature before freezing to avoid steam.
Tip: Add cold fries to hot oil carefully to maintain the frying temperature.
Tip: Ensure the frying oil is at the correct temperature for crispy fries.
Combine one cup of sugar, one cup of white vinegar, and half a cup of water.
Tip: Let the pickled vegetables sit in the fridge for at least 24 hours for better flavor.
Julienne carrots and daikon for pickling.
Place the vegetables in the pickling liquid and refrigerate.
Tip: Use gloves when handling spicy chilies to avoid irritation.
Slice chilies for the sauce.
Finely dice half a shallot.
Tip: Use a microplane for zesting ginger and limes for finer results.
Grate ginger using a microplane.
Juice limes for the sauce.
Mix cilantro, fish sauce, rice wine vinegar, and maple syrup.
Tip: Adjust the sauce's flavor by adding more lemon juice or fish sauce to taste.
Add liver pâté and butter to a food processor.
Slice roasted pork belly into pieces.
Layer pork belly, pickled vegetables, jalapeños, and cilantro in a baguette.
Cut down the spine of the chicken and flatten it.
Tip: Let the chicken rest after cooking to retain its juices.
Mix garlic powder, oil, onion powder, cardamom, clove, and paprika.
Tip: Season the lamb with spices to enhance its flavor.
Tip: Roast the lamb at 375°F for even cooking.
Rub the marinade all over the chicken.
Tip: Let the meat rest after cooking to allow the juices to redistribute.
Season lamb with oil, fennel seeds, white pepper, cumin, and salt.
Tip: Fry onions until they are soft and slightly caramelized for better flavor.
Roast lamb in the oven at 375°F.
Tip: Taste and adjust the sauce as needed while cooking.
Fry onions until they are soft and slightly caramelized.
Combine sugar, apple cider vinegar, lemon juice, turmeric, paprika, and tomato paste.
Ingredients
Ingredient: Gluten
→ Substitution: Gluten-Free Bread
Ingredient: Soy
→ Substitution: Tamari
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Banh Mi is a Vietnamese sandwich that combines French and Vietnamese culinary traditions.
- •The pickled daikon and carrots add a refreshing crunch to the sandwich.
- •Roasted pork belly is a popular filling for Banh Mi, providing rich flavor.
- •The baguette used in Banh Mi is typically lighter and airier than traditional French bread.
