ROASTED PORK BANH MI (VIETNAMESE SANDWICH)
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 Recipes Asian Vietnamese
Time 32m
Yield 1
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, Carbohydrate 91.3 g, Cholesterol 187.9 mg, Fat 75.9 g, Fiber 6.8 g, Protein 54.2 g, SaturatedFat 17 g, Sodium 1994.4 mg, Sugar 9.5 g
BANH MI PORK TACOS
Spicy, honey-glazed pork wrapped in warm tortillas. Topped with carrot daikon slaw, sriracha mayo and fresh toppings like jalapenos, cilantro and cucumber slices.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- In 10-inch nonstick skillet, heat oil over medium-high heat. Season pork with salt; cook pork in oil until well caramelized and cooked through. Stir together 1 teaspoon Sriracha sauce, 2 tablespoons honey and 1 teaspoon vinegar. Drizzle over pork in skillet, stirring occasionally, until glaze is absorbed and caramelized on pork. Remove from heat; keep warm.
- In medium bowl, mix Pickled Slaw ingredients; set aside.
- In small bowl, mix Sriracha Mayonnaise ingredients. Divide pork among tortillas, and top each with slaw, using slotted spoon. Top with mayonnaise, chiles, cilantro and cucumber.
Nutrition Facts : Calories 330, Carbohydrate 23 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Taco, Sodium 630 mg, Sugar 8 g, TransFat 1 g
BANH MI TACOS
Steps:
- For the pork: Heat the oven to 250 degrees F. Sprinkle the pork shoulder liberally with salt and pepper. Roast until the meat falls apart easily with a fork, basting every 30 minutes, 6 hours.
- For the pickles: Meanwhile, combine 2 cups water, the sugar, vinegars and salt in a saucepan and bring to a boil.
- Remove from the heat and add the carrots and daikon. Let cool, then refrigerate for 4 hours.
- For the sauce: Combine the hoisin sauce, oyster sauce, brown sauce, ginger, sugar, sesame oil, rice vinegar, Sriracha and garlic and mix well.
- Let the pork cool slightly, then shred the meat and mix with the sauce. Mix together the carrot and daikon pickles with the green onions and sesame seeds to taste.
- Heat the tortillas in a dry pan, and then top with the pork and carrot and daikon pickle mixture. Serve with lime wedges.
BANH MI TACOS WITH PULLED PORK
Provided by Food Network
Categories main-dish
Time P1DT1h15m
Yield 12 servings (24 tacos)
Number Of Ingredients 46
Steps:
- For the pickled carrot and red radish: Toss the sliced radishes and carrots with the salt and sugar in a medium bowl. Let the mixture stand for 5 minutes. Pour the rice vinegar over the mixture. Cover and refrigerate at least 24 hours or up to one week.
- For the braised pulled pork: Preheat the oven to 300 degrees F.
- Rub the pork with the salt and pepper. Heat the olive oil in a Dutch oven or brazier pan over medium-high heat for about 2 minutes. Carefully place the pork into the hot pan, fat-side down. Cook until browned, 4 to 5 minutes. Use tongs to carefully turn the pork, cooking on all sides until browned, 5 to 10 minutes more.
- Transfer the pork to a plate, leaving all its juices in the pan. Add the bacon, carrot, celery, onion, bell pepper and garlic and cook, stirring often, until starting to brown, about 2 minutes. Add the chili powder, allspice, chiles de arbol, bay leaves, rosemary and thyme. Continue cooking over medium heat until fragrant, about 5 minutes. Add the cider, and stir, scraping the browned bits from the bottom of the pan. Add the chicken broth, and bring to a boil. Remove the pan from the heat.
- Place the pork in the pan, on top of the vegetables. Cover the pan, and place it in the oven. Cook until the pork is soft to the touch and shreds easily, 5 to 6 hours. Carefully remove the pork from the pan, and shred it with tongs in a large bowl or pot. Strain and discard the solids, saving the braising liquid. Pour the strained liquid over the shredded pork.
- For the umami sauce: Combine the vegetable broth, soy sauce, fish sauce, brown sugar, sesame seeds, peppercorns, garlic, green onions, bacon, cloves, carrot, cinnamon stick, ginger, jalapeno, yellow onion and star anise in a large pot. Simmer the mixture over low heat for 90 minutes to allow the flavors to develop. Strain and discard the solids, saving the liquid. In a small bowl, stir together the cold water and cornstarch to create a slurry. Stir the slurry into the hot liquid until it is thick. Set the sauce aside until the pork is ready.
- Pour the umami sauce over the pork and use tongs to toss. This can be done the day before serving¿¿just reheat the pork when you are ready to assemble the tacos.
- For the sriracha mayo: Stir together the mayonnaise and sriracha in a small bowl until combined.
- For the tacos: Preheat a griddle or large frying pan over medium heat. For each taco, hold 2 corn tortillas together, dip them in a bowl of room-temperature water and count to three. Place the tortillas, still together, on the hot griddle, and cook until hot and beginning to blister on each side, about 45 seconds. Stack the hot tortillas on a plate.
- Sprinkle each set of tortillas with cilantro, sliced jalapenos and pickled carrot and red radish. Top with some umami pork, and drizzle with sriracha mayo.
More about "banh mi pork tacos recipes"
BANH MI TACOS RECIPE - PLATINGS + PAIRINGS
From platingsandpairings.com
Estimated Reading Time 5 mins
- Make the pickled vegetables: Put the vinegar, water, sugar, and salt into a canning jar or container with a lid and shake until the sugar is dissolved. Add the daikon and carrot matchsticks. Make sure all the vegetables are covered. Refrigerate for at least 20 minutes, and up to two weeks.
- Place pork (or chicken) on grid over medium-hot coals. Grill, uncovered, 3-4 minutes per side or until no longer pink in center.
PORK BANH MI TACOS - MY SUBURBAN KITCHEN
From mysuburbankitchen.com
Estimated Reading Time 3 mins
- Preheat oven to 275 degrees. In a small bowl, mix together five spice, salt, pepper, cayenne, and brown sugar. Rub all over pork.
- In a small saucepan, combine rice vinegar, white vinegar, sugar and salt. Bring to boil and then remove from heat. Add carrots, cucumber and daikon radish to mason jar or bowl and top with vinegar mixture. Transfer to refrigerator until ready to use.
- Spread each tortillas with sriracha mayonnaise. Top with shredded pork, pickled vegetables and sliced jalapenos.
BANH MI PORK TACOS | EASY SLOW COOKER RECIPES | MANDY OLIVE
From mandyolive.com
Estimated Reading Time 3 mins
- Using a large pinch of salt and pepper, season the meat. Coat the pan in sesame oil. On medium-high heat, sear pork until all sides are golden brown.
BANH MI TACOS - PULLED PORK BANH MI TACOS RECIPE
From howsweeteats.com
Estimated Reading Time 4 mins
- Note: this recipe will leave you with leftover pulled pork! I suggest freezing it or planning a recipe for it later in the week! I have lots of pulled pork recipes HERE. You can also use leftover pork tenderloin or pork chops for this recipe!
- I find the flavor is best when the pork is seared first. My slow cooker sears the meat, but if yours does not, heat a large pot over medium to high heat and add the oil. Sprinkle the pork roast with the salt and pepper, then add it to the pot or slow cooker and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker. Pour in the beer or liquid – whichever you choose to use.
- Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed.
- To assemble the tacos, pile the pork in the center of a tortilla. Top it with the pickled veggies, some of the sliced cucumbers and fresh cilantro. Drizzle with the yogurt crema. Season with some fresh cracked black pepper and serve!
BANH MI-NI TACOS RECIPE - TABLESPOON.COM
From tablespoon.com
- In a large bowl, stir together meat, barbecue sauce, and sriracha. Heat in microwave until hot, about 2 minutes. In a second bowl, stir together coleslaw, mayonnaise, vinegar, and honey, and cilantro. Set aside.
- Open Pillsbury™ biscuits. Sprinkle a clean workspace with 1/2 tablespoon of flour. Roll each biscuit out into a flat round, about 1/4-inch thick.
- Spray a large skillet generously with nonstick baking spray. Heat skillet over medium-low heat. Place biscuits in hot skillet. You should be able to cook about 3 biscuits at a time. Flip biscuit rounds with metal tongs once the bottoms have turned a light, golden brown. Cook the second side. Remove and place on a plate until ready to serve.
- Top biscuit-rounds with meat and coleslaw mixture. Fold like a taco, serve immediately and enjoy!
BANH MI TACOS WITH SPICY SRIRACHA HONEY SAUCE - HEATHER ...
From heatherchristo.com
Estimated Reading Time 8 mins
BáNH Mì - WIKIPEDIA
From en.wikipedia.org
Place of origin VietnamAlternative names Vietnamese roll or sandwich, Saigon roll or sandwichType SandwichInvented 1950s
VIETNAMESE BANH MI STREET TACOS - A SPICY PERSPECTIVE
From aspicyperspective.com
Estimated Reading Time 4 mins
- Pour the fish sauce, lime juice and sugar in a medium microwave-safe bowl. Microwave for 1-2 minutes, until the sugar dissolves. Cut the chicken thighs into very small (1/-inch) pieces. Place in a bowl along with jalapeno slices and minced garlic. Stir and refrigerate for at least 1 hour. (3 hours is best!)
- Place the rice vinegar and sugar in a small microwave-safe bowl. Microwave for 1 minute to dissolve the sugar. Then mix in the mayo and Sriracha. Add more Sriracha for extra kick. Refrigerate until ready to serve.
- Place a scoop of chicken in Old El Paso flour tortillas. Top with shredded carrots, cucumber slices, radishes, fresh mint leaves and jalapeno slices. Drizzle with spicy mayo and serve with fresh lime wedges.
TROPICAL BAHN MI TACOS - PULLED PORK TACOS RECIPE
From lifemadesweeter.com
Cuisine MexicanCategory Main CourseServings 4Total Time 7 hrs 45 mins
- In the bottom of a slow cooker, combine the water, soy sauce, fish sauce, hoisin sauce, brown sugar, chili paste and rice vinegar. Toss in the ginger, garlic, lemongrass, and onion.
- While the pork is cooking, make the slaw. In a large resealable bowl or a mason jar, combine the vinegar, sugar, and salt and then add the carrots and daikon. Seal it all up and store in the refrigerator until ready to assemble the tacos.
- Fill each tortilla with some pork and a layer of slaw. Spoon reserved sauce over top and top with pineapples and fresh cilantro. Drizzle with Sriracha sauce if desired.
BANH MI TACOS [21 DAY FIX] - THE GARLIC DIARIES
From thegarlicdiaries.com
Estimated Reading Time 4 mins
- Make shallow slices across the top and bottom of your pork chop (this will help the marinade take effect more quickly)
- Close the bag and massage the marinade all over the pork until it is mixed together and evenly dispersed across the pork
BáNH Mì TACOS ON THE GRILL - WITH QUICK VEGGIE SLAW ...
From cookthestory.com
Estimated Reading Time 4 mins
- Make a marinade by combining the maple syrup, soy sauce and Dijon mustard. Pour half over the pork, turning to coat. Use the remaining marinade to make a slaw by stirring in the vinegar, Vidalia onions, carrots, and cucumber. Refrigerate.
CHICKEN BANH MI TACOS - BOWL OF DELICIOUS
From bowlofdelicious.com
Estimated Reading Time 6 mins
- To prepare the chicken: Mix the sugar (2 tablespoons), fish sauce (2 tablespoons), lime juice and zest, chili garlic sauce (1 teaspoon), and minced garlic cloves together in a medium bowl or container. Add the cubed chicken and stir to coat. Cover and refrigerate, and marinate for at least one hour (or overnight).
- To prepare the pickled veggies: Toss the carrots and radishes with the sugar (1 tablespoon) and kosher salt (1/2 tablespoon) in a medium bowl or container. Pour the rice vinegar (2 tablespoons) and water (2 tablespoons) over and stir together. Cover and refrigerate for at least one hour (or overnight), stirring/shaking occasionally.
- To prepare the spicy mayo: mix all ingredients together. This can be done just before serving or up to 24 hours in advance.
- Remove chicken from marinade with a slotted spoon. Cook in a heavy skillet (such as cast iron) over medium high heat in canola oil (1 tablespoon) until browned and fully cooked.
SLOW COOKER BANH MI PORK TACOS - TACO FUSEDAY - 90/10 ...
From 9010nutrition.com
Estimated Reading Time 2 mins
- Add the vinegar, water, sugar, and salt to a container with a lid such as a jar or food storage container. Shake until the sugar is dissolved.
- Serve the tacos by filling tortillas with sliced cucumbers, then pulled pork, then slaw, then toppings and chili mayo.
INSTANT POT PORK BANH MI TACOS - SPRINKLES & SEA SALT
From sprinklesandseasalt.com
Estimated Reading Time 4 mins
FOOD FUSION: PORK BANH MI TACOS | THE SEASONED TRAVELER
From theseasonedtraveler.wordpress.com
Estimated Reading Time 3 mins
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