Bánh Chưng Recipes

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BANH MI



Banh Mi image

A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.

Provided by metzstar

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 2

Number Of Ingredients 15

½ cup rice vinegar
¼ cup water
¼ cup white sugar
¼ cup carrot, cut into 1/16-inch-thick matchsticks
¼ cup white (daikon) radish, cut into 1/16-inch-thick matchsticks
¼ cup thinly sliced white onion
1 skinless, boneless chicken breast half
garlic salt to taste
ground black pepper to taste
1 (12 inch) French baguette
4 tablespoons mayonnaise
¼ cup thinly sliced cucumber
1 tablespoon fresh cilantro leaves
1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks
1 wedge lime

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.

Nutrition Facts : Calories 657.2 calories, Carbohydrate 85.2 g, Cholesterol 42.8 mg, Fat 25.2 g, Fiber 3.7 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 990 mg, Sugar 30 g

BANH CHUNG (VIETNAMESE RICE CAKE)



Banh Chung (Vietnamese Rice Cake) image

Vietnamese Lunar New Year(Tet) will never be complete without this cake. It's very heavy, very filling, an Atkin dieter's nightmare, but it taste amazing. It takes a LONG time to cook. You read right that it takes 6 hours. And overnight soaking of rice and beans!

Provided by Nolita_Food

Categories     Pork

Time 7h

Yield 8 serving(s)

Number Of Ingredients 5

200 g glutinous rice, soaked overnight
100 -150 g mung beans, soaked overnight
100 g pork, cut into chunks,seasoned with
salt and pepper
1/2 teaspoon salt

Steps:

  • You will also need: Strings and 6 phrynium leaves or aluminum foil can be used as substitute.
  • Steam or boil mung bean with half a tsp of salt until soft, may take up to 45 minutes depending on how large your steamer is.
  • Smash bean thoroughly.
  • Place 2 leaves in one direction, slightly overlapping, then 2 perpendicular, also overlapping, and the last layer like the first.
  • If use aluminum foil, place them crossing each other.
  • Place half of the rice on the leaves, topped with half of the mung beans.
  • Lay the pork on top of the beans, and then add the last of the beans followed by last of the rice.
  • Fold the leaves/foils over the cake very tightly into a square, use string to secure the cake.
  • Place in a large pot, cover with water and boil for about 6 hours.
  • Add water every hour if necessary.
  • After 6 hours or so, remove the cake, submerge it into cold water for a few minutes.
  • The cake lasts up to 10 days on a cool dry place.
  • The easiest way to cut up the cake is to open it and use the string to cut it up into 8 portions.
  • Best served with pickled onions.

Nutrition Facts : Calories 161.6, Fat 1.6, SaturatedFat 0.5, Cholesterol 10.8, Sodium 159.2, Carbohydrate 27.8, Fiber 3, Protein 8.5

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