Banh Mi Bites Recipes

BEEF BANH MI BITES

Steps:

• Heat oven to 350°F. In medium bowl, stir together carrot, radish, cucumber, sriracha sauce, vinegar, lime juice and cilantro. Set aside.
• Arrange bread slices on ungreased cookie sheet. Bake 6 to 8 minutes or until lightly toasted.
• In small bowl, stir together mayonnaise and five-spice powder. Spread 1 teaspoon mayonnaise mixture on each bread slice. Place a quarter slice roast beef on each bread slice. Top with 1 teaspoon vegetable mixture.

BANH MI

Steps:

• Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
• Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
• While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
• Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
• Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
• To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

BEEF BANH MI BITES

Steps:

• 1. Heat oven to 350 degrees F. In medium bowl, stir together carrot, radish,cucumber, sriacha sauce, vinegar, lime juice and cilantro. Set aside.
• 2. Arrange bread slices on ungreased cookie sheet. Bake 6-8 minutes of until lightly toastd.
• 3. IN small bowl, stir together mayonnaise and 5-spice powder, Spread 1 tsp. mayonnaise mixture on each bread slice. Place a quarter slice roast beef on each slice. Top with 1 tsp. vegetable mixture.

CHICKEN BANH MI

Steps:

• Combine the vinegar, 1 cup water, sugar and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes.
• Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup of the soy sauce and cilantro sprigs and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid, about 30 minutes.
• Tear the chicken into shreds and toss with the mayonnaise, sriracha and the remaining 1 tablespoon soy sauce.
• Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers and cilantro leaves to each sandwich and serve immediately.

MINI BáNH Mì BITES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Using your hands, combine ground turkey, grated onion, diced onion, green onion, carrot, cilantro, garlic, soy sauce, 2 teaspoons sesame oil, fish sauce, 2 teaspoons sirracha, brown sugar, egg and panko in a medium bowl. Do not over mix.
• Use a small cookie scoop to form meat into 1-inch meatballs and line up on a cookie sheet. Bake for 20 minutes or until meatballs are golden brown and cooked through.
• While the meatballs cook, toss sliced cucumbers and radishes with 2 tablespoons rice vinegar in a small bowl. (The radishes may tint the cucumbers, if you don't want them to bleed at all, marinate them in separate bowls.)
• Also while the meatballs cook, mix remaining vinegar, sirracha, sesame oil and mayo in a small bowl. Set aside.
• Skewer one slice of cucumber and one slice of radish onto cocktail skewer, followed by one meatball. Serve with mayo.

BANH MI BITES

Steps:

• Beat the pate, mayonnaise, ginger and soy sauce in a bowl with a mixer until light and airy, 1 to 2 minutes. Cover and refrigerate until ready to use.
• Preheat the oven to 375 degrees F. Arrange the baguette pieces on a baking sheet and bake until slightly toasted, about 10 minutes; let cool.
• Meanwhile, make the dressing: Whisk the vinegar, vegetable oil, lime zest and juice, and 1 teaspoon salt in a bowl. Add the carrot and daikon and toss.
• Spread some of the pate mixture on each piece of bread; top with Sriracha, the carrot-daikon salad and cilantro.