Pork Banh Mi Recipes
BANH MI RECIPE
Banh Mi is Vietnamese baguette with grilled meat. Easy banh mi recipe with grilled lemongrass pork and baguette to make the perfect banh mi at home.
Provided by Rasa Malaysia
Categories Vietnamese Recipes
Time 40m
Number Of Ingredients 14
Steps:
- Lightly pound the pork slices with a mallet or the back of the kitchen knife. In a bowl, mix all the Marinade ingredients together. Marinate the pork with the Marinade, for 2 hours or best overnight. Discard excess marinade before grilling.
- Fire up the grill. Arrange the marinated pork onto the grill. Grill until the pork is nicely charred on both sides or until the pork is cooked through. If you are using a broiler oven, broil for 5-7 minutes on each side or until the pork is completely cooked and nicely charred.
- Remove the pork from the grill. Spread the the mayonnaise on the baguette and add a few grilled pork slices. Top the pork with pickled carrots and daikon and cilantro leaves. Cut the baguette into halves and serve immediately.
Nutrition Facts : Calories 400 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 140 milligrams cholesterol, Fat 34 grams fat, Protein 43 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 6 people, Sodium 898 milligrams sodium, Sugar 32 grams sugar
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
PORK MEATBALL BANH MI
I fell in love with banh mi, Vietnamese sandwiches, while living in New York, and they have been a favorite of mine ever since. The combination of the crusty baguette, crunchy pickled vegetables, fresh herbs, salty meat, and all of the sauces is a bright party of texture and flavor, and I cannot get enough. This version plops some juicy meatballs into the filling and they are dangerously good!
Provided by Molly Yeh
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- For the pickled vegetables: Stir the vinegar, sugar, salt and 1/2 cup water together in a small bowl until the sugar and salt are dissolved. Add the carrots and daikon. Marinate until ready to serve.
- For the pork meatballs: Mix the pork, cilantro, soy sauce, cornstarch, sugar, salt, garlic and green onion together in a large bowl. Scoop the meatball mixture into 12 golf-sized balls and roll. Heat the oil in a pan over medium heat and add the meatballs. Cook for 4 minutes. Flip and cook until completely cooked through, another 4 minutes.
- For the bahn mi: Cut the pieces of baguette in half lengthwise and warm in a 375 degree F oven or on a skillet until slightly toasty. Spread hoisin on one side, sriracha and mayonnaise on the other. Add the cucumber slices, cilantro sprigs and jalapeno slices. Add 3 meatballs and the pickled vegetables. Serve.
PORK BANH MI WRAPS
Crunchy veggies and Asian flavors make this a great wrap for summer. You can substitute a baguette for the wrap, or switch up the meat for five-spice chicken or spicy beef. Even lemongrass shrimp would be delicious! -Nicole Hood, Leesville, Lousiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Sprinkle pork chops with pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chops; cook until a thermometer reads 145°, 2-3 minutes on each side. Combine 1/4 cup sweet chili sauce with soy sauce; pour over chops. Reduce heat to medium-low; cook and stir until sauce is slightly thickened, 2-3 minutes. Remove from heat., Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread wraps lightly, then spread with mayonnaise., Spoon pork evenly over wraps. Cover with lettuce mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold wraps over filling and serve immediately with Sriracha sauce.
Nutrition Facts : Calories 471 calories, Fat 18g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 1344mg sodium, Carbohydrate 54g carbohydrate (21g sugars, Fiber 7g fiber), Protein 26g protein.
PORK BANH MI
Steps:
- For the pork: Combine the garlic, lime juice, fish sauce, soy sauce, sriracha, sugar, salt and 2 tablespoons vinegar in a bowl and mix well to combine. (Reserve the rest of the bottle of vinegar for the pickles, below.)
- Pound out the pork chops using a meat tenderizer until they are 1/2 to 1 inch thick. Add the pork to the marinade and turn to fully coat. Marinade for 10 minutes, or up to 30 minutes.
- Remove the pork from the marinade. Heat the olive oil in a cast-iron skillet over medium-high heat, then sear the pork chops for 3 to 4 minutes per side. Set aside to rest.
- For the pickles: Put the salt, sugar, red pepper and the remainder of the bottle of vinegar in a saucepan. Heat until the mixture comes to a low boil, then add the radishes, jalapeños and carrots. Bring to a boil, then remove from the heat and drain.
- To assemble: Combine the mayo and sriracha in a small bowl to taste. Halve the French bread and spread with the sriracha mayo on both the tops and bottoms. Top with the cucumbers. Slice the pork and lay the slices on the cucumbers. Top with the pickled vegetables and the other half of the French bread.
More about "pork banh mi recipes"
BEST CLASSIC BANH MI RECIPE - HOW TO MAKE CLASSSIC …
From delish.com
5/5 (3)Category Nut-Free, Picnic, Tailgate, MeatCuisine American, AsianTotal Time 40 mins
- Preheat oven to 425°. Place pork tenderloin into the freezer for 15 minutes; this will make it easier to slice thinly.
- Transfer to a medium bowl, add 3 tablespoons hoisin sauce, 3 tablespoons rice vinegar, garlic, and fish sauce to bowl; mix until well combined.
BáNH Mì RECIPE - VIETNAMESE SANDWICHES W/ PORK BELLY ...
From hungryhuy.com
Estimated Reading Time 6 mins
VIETNAMESE BANH MI PORK - CAROLINE'S COOKING
MARINATED PORK FOR A VIETNAMESE BANH-MI SANDWICH | …
From recettesaromatiques.com
Estimated Reading Time 2 mins
BANH MI RECIPE WITH EASY CHINESE BARBECUED PORK
From norecipes.com
Estimated Reading Time 5 mins
BáNH Mì - WIKIPEDIA
From en.wikipedia.org
Place of origin VietnamAlternative names Vietnamese roll or sandwich, Saigon roll or sandwichType SandwichInvented 1950s
BANH MI | THE COZY APRON
PORK BANH MI (MADE WITH PORK TENDERLOIN) - UMAMI GIRL
From umamigirl.com
PORK AND PâTé VIETNAMESE SANDWICH (BANH MI) RECIPE
From chowhound.com
PORK RECIPES FRIED PORK BELLY BANH MI (FRIED PORK BELLY ...
From seonkyounglongest.com
Estimated Reading Time 4 mins
- First, to make pickled radish and carrots, combine vinegar, sugar and water and stir until sugar dissolved. Add julienne radish and carrot, cover with vinegar mixture completely. Cover and keep it in refrigerate.
- Preheat oven to 400 degrees. Heat frying oil over medium, up to 350 degrees. Very carefully add pork belly pieces into hot frying oil, and cook for 3 to 4 minutes or until it cooked though. Take fried pork belly out and lying on paper towel. Let it cool slightly. We are going to fry the pork belly twice. Reason why doing it is to get rid of extra moister from the pork belly so it will be crispier and have great texture.
- Meanwhile, make dressing and toast bread. Combine fish sauce and next 4 ingredients in a medium mixing bowl until sugar dissolved, set aside. Place baguette into preheated oven; let it just warm up for 2 to 3 minutes (otherwise bread will get too hard), set aside.
- Increase heat to medium high, up to 375 degrees. Then deep fry pork belly one more time, for extra crunch outside but still juicy on the inside! Take fried pork belly out from hot oil, and lying on paper towel to get rid of excess oil. Before it gets cooled down too much, add still hot pork belly into dressing we made earlier. Toss evenly.
BARBECUE PORK BANH MI RECIPE – CHEFS NOTES
From chefsnotes.com
Estimated Reading Time 7 mins
VIETNAMESE LEMONGRASS PORK BANH MI - COOKING THERAPY
From cooking-therapy.com
Estimated Reading Time 6 mins
- First prep your cha lua, cucumbers, and jalapeño. Thinly slice all these ingredients and set aside in the fridge.
- Combine all the ingredients for the lemongrass pork in a bowl. Make sure the pork is coated in the marinade. Let the pork marinate for at least 30 minutes.
- Heat a grill pan or regular pan over high heat. Cook the pork for 1-2 minutes on each side until brown. Set aside.
- Put together your banh mi. Cut the baguette about halfway through length wise, so you can open it like a Subway sandwich. Smear mayonnaise on one side of the baguette and pate on the other side of the baguette. Add the lemongrass pork, cha lua, cilantro, cucumbers, pickled carrots, pickled daikon, and jalapeño to the baguette.
SPEEDY PORK BANH MI SANDWICHES RECIPE | REAL SIMPLE
From realsimple.com
- Preheat oven to 400°F. Whisk oil, lime juice, honey, vinegar, pepper, and ½ tablespoon sriracha. Pat pork dry; brush evenly with ¼ cup lime juice mixture. Place pork on a baking sheet lined with aluminum foil and coated with cooking spray.
- Roast pork until lightly browned on top and a thermometer inserted in thickest portion registers 145°F, 15 to 18 minutes. Remove from oven; let rest for 10 minutes before slicing.
- Meanwhile, toss carrots and cucumber with remaining lime juice mixture. Stir together mayonnaise and remaining ½ tablespoon sriracha; spread on cut sides of bread. Build sandwiches with pork, carrot mixture, and cilantro.
BEST PORK BANH MI RECIPE - HOW TO MAKE CARMELIZED PORK ...
From food52.com
- Cut tenderloin across the grain of the meat into ½ inch pieces. Flatten each piece to an even ¼ inch between two pieces of saran wrap using a meat pounder, rolling pin, or large bottle.
- Slice carrots and radishes into quarters (or sixths for thicker guys) lengthwise. Mix all ingredients together. Taste for seasoning. Let stand as little as an hour or up to overnight. They keep for several days.
GRILLED-PORK BANH MI RECIPE | FOOD & WINE
From foodandwine.com
- In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.
- Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve.
GARLIC-BRINED PORK BANH MI RECIPE - CHARLES PHAN | FOOD & WINE
From foodandwine.com
- In a small skillet, toast the white and black peppercorns over moderately high heat until fragrant, about 1 minute. Transfer them to a work surface and using the side of a heavy knife, coarsely crack the peppercorns; transfer to a large, deep bowl. Add the kosher salt and the brown sugar, then add the serrano chiles, garlic and one-third of the jalapeños. Stir in the warm water until the sugar and salt are dissolved. Add the pork and enough cold water to submerge the roast. Cover and refrigerate overnight.
- Preheat the oven to 400°. Drain the pork and pat dry, then transfer to a roasting pan. Let the pork return to room temperature. Roast the pork for about 1 hour and 15 minutes, turning once; the pork is done when an instant-read thermometer inserted in the thickest part registers 165°. Let rest for 30 minutes before slicing thinly.
- Meanwhile, in a medium bowl, combine the white vinegar, granulated sugar and table salt and stir until dissolved. Add the carrots and let stand until softened, about 30 minutes. Drain well.
- Spread the cut sides of the rolls with mayonnaise and layer the sliced pĊté on the bottom halves. Top with roasted pork, cucumber, cilantro leaves, pickled carrots and the remaining sliced jalapeños. Sprinkle lightly with the soy sauce and close the sandwiches. Cut the ciabatta rolls in half or the baguettes in thirds and serve with hot sauce.
ROAST PORK BANH MI | VIETNAMESE RECIPES | SBS FOOD
From sbs.com.au
3.2/5 (69)Servings 6Cuisine VietnameseCategory Lunch
THE ULTIMATE AUTHENTIC BANH MI RECIPE - NOMVIETNOM
From nomvietnom.com
4.3/5 (9)Category Street FoodAuthor Lilian NguyenTotal Time 5 mins
PORK BAHN MI RECIPES
From tfrecipes.com
BANH MI SANDWICH RECIPE | ONTARIO PORK
From ontariopork.on.ca
ROAST PORK BANH MI – ADAMLIAW.COM
From adamliaw.com
BANH MI INSPIRED PORK BURGERS RECIPE | ONTARIO PORK
From ontariopork.on.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love