Vegetable Banh Mi Recipes
SHORTCUT BANH MI WITH PICKLED CARROTS AND DAIKON
Authenticity is not the goal of this banh mi. Nor is coming up with a newfangled variation. This is a sandwich that, with quick work, maintains the porky-pickled-fiery essence of a classic banh mi with easy-to-find ingredients.
Provided by Melissa Clark
Categories lunch, sandwiches, main course
Time 45m
Yield 6 servings
Number Of Ingredients 23
Steps:
- To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
- Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.
- Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.
- Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.
VEGETABLE BANH MI
This vegetable banh mi for two stars quick-pickled vegetables and portobello mushrooms sauteed with fish sauce, sriracha, and five-spice. If you omit the fish sauce it's vegetarian.
Provided by Bibi
Categories World Cuisine Recipes Asian Vietnamese
Time 40m
Yield 2
Number Of Ingredients 19
Steps:
- Combine carrots, jicama, and onion in a small bowl.
- Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the sliced vegetables. Let sit for 30 minutes.
- Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha sauce, garlic powder, five-spice powder, salt, and pepper in a 10-inch saute pan over medium heat. Bring to a boil, about 3 minutes. Add portobello mushrooms; cook until tender, about 5 minutes. Remove mushrooms from the liquid with a slotted spoon.
- Spread 1 tablespoon mayonnaise over each roll half. Place 1/2 the cooked mushrooms over bottom halves. Drain pickled vegetables and place over the mushrooms. Divide cucumber, jalapeno, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over the filling of each sandwich and cover with top bun half.
Nutrition Facts : Calories 741.7 calories, Carbohydrate 106.4 g, Cholesterol 10.5 mg, Fat 29.2 g, Fiber 7 g, Protein 15 g, SaturatedFat 4.9 g, Sodium 2785.6 mg, Sugar 34.5 g
BANH MI
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
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 MI SLAW
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 0
Steps:
- Combine 1/2 cup rice vinegar (not seasoned) and 1/4 cup each sugar and water in a small saucepan. Cook over medium-high heat until the sugar dissolves, about 2 minutes; let cool. Combine 1 cup each shredded daikon radishes and carrots in a bowl. Add the vinegar mixture and refrigerate 30 minutes. Stir in 1 thinly sliced jalapeno and 1/2 cup cilantro.
QUICK PICKLED CARROTS AND DAIKON
Quick Pickled Carrots and Daikon are sweet and sour brined vegetable topping for the Vietnamese Banh Mi sandwich and other Asian cuisine. Also called Do Chua, pickled vegetables can be served immediately using the quick pickle process.
Provided by Traci The Kitchen Girl
Categories Condiment
Time 15m
Number Of Ingredients 7
Steps:
- Stuff the sliced vegetables into several sterilized mason jars.
- In a small sauce pot on medium-high heat, bring WHITE VINEGAR, RICE VINEGAR, WATER, SUGAR, and SALT just to a boil; remove from heat and carefully pour over veggies, filling to the rim of the jar.
- Cool to room temperature; cover and refrigerate until ready to use.
- Store up to 3 weeks in refrigerator.
Nutrition Facts : ServingSize 0.5 cup, Calories 52 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 409 mg, Fiber 1 g, Sugar 10 g
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- Place the vegetables into a medium sized bowl. Pour sugar, salt, rice vinegar, and boiling water over the vegetables.
- Stir the vegetables and pickling mixture together until the sugar and salt dissolves (I use a bowl with a tight lid and just pick it up and shake it).
- Cover the bowl and place in the refrigerator at least 1 hour but up to 24 hours. I find it works best to do this part the night before you plan on having your sandwiches.
- In a large bowl mix together the garlic, soy sauce, sugar, mayo, zest and juice of the lime, & sriracha to make the marinade.
VEGETARIAN BANH MI – A COUPLE COOKS
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Estimated Reading Time 4 mins
- Peel and shred the carrots. Combine the vinegar, honey, and red pepper flakes in small bowl. Add the carrot and stir to mix. Let stand 15 minutes.
- In a small bowl, beat together the eggs, one pinch kosher salt and a bit of black pepper. In a large skillet, heat the butter over medium heat. Pour half of the eggs into the skillet. As the eggs just start to set, scrape them towards the center of the skillet into the shape of the baguette. Cook until just firm but not dry. Repeat with the other half of the eggs for the second sandwich.
- Cut each baguette in half. (If desired, toast the bread lightly prior to serving.) Spread mayonnaise on both sides of bread, then sprinkle with Sriracha and soy sauce (to your own taste). Fill each sandwich with egg, cucumber, and cilantro. Drain carrot mixture and spread on each sandwich. Season with kosher salt and black pepper. Press top half of baguette on each sandwich, then slice sandwiches in half.
VEGAN BANH MI RECIPE | THE BEST BANH MI VEGAN SANDWICH EVER!
From yumveganlunchideas.com
Estimated Reading Time 6 mins
- Add the vegetablees to the bowl and put in the fridge overnight, or set to one side if you are making everything at once.
TEMPEH BANH MI | THE NEW BAGUETTE
From thenewbaguette.com
Estimated Reading Time 7 mins
- Start by pickling the vegetables. In a medium shallow dish, combine 3/4 cup rice vinegar with 1/2 cup water. Toss in the carrots and onions, making sure the vegetables are fully submerged. Cover and let sit at room temperature for 30 to 60 minutes.
- Meanwhile, marinade the tempeh. In a medium shallow dish, combine 2 tablespoons soy sauce, 2 tablespoons maple syrup, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon garlic powder with 2 tablespoons water. Stir to combine. Add the tempeh and toss to coat. Let stand at room temperature for 15 minutes, tossing again halfway through to make sure it’s marinating evenly.
- Heat a large non-stick skillet over medium-low heat and add enough oil to lightly coat the bottom. Add the tempeh in a single layer (reserving the marinade!) and cook until browned, about 3 minutes per side.
- While the tempeh cooks, whisk 1/2 teaspoon arrowroot into the reserved marinade (optional, see Note). When all the tempeh is golden brown, add the reserved marinade and cook just until it thickens a bit, about 30 seconds. Turn the heat off.
VEGAN BANH MI WITH SEITAN & PICKLED VEGETABLES – EMILIE EATS
From emilieeats.com
5/5 Estimated Reading Time 4 mins
- In a glass jar, add carrots, cucumber, radishes, rice vinegar, wine vinegar and sugar. Put the lid on and shake the jar to combine the ingredients. Place in the fridge. Let sit for 15 minutes, but it’s better to make these the day before making the sandwiches.
- In a medium bowl, add soy sauce, vinegar, Sriracha, sugar, garlic powder and onion powder. Whisk to combine.
- Halve each seitan slice. Add to the bowl with sauce and stir to coat the slices evenly. Let sit for 5-10 minutes.
- Heat a greased skillet over medium heat. Add the slices; cook for 5 minutes, flip, then cook an additional 5 minutes. Set aside.
BANH MI SANDWICH RECIPE - LOVE AND LEMONS
From loveandlemons.com
Estimated Reading Time 5 mins
- Make ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the white wine vinegar, rice vinegar, sugar, and salt. If the liquids don’t cover the veggies, add about 2 tablespoons water and more vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.
- Drain the tofu and slice it into 1/2-inch slices. Place it on a towel and gently pat dry to remove excess water.
- Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.
VEGETARIAN BANH MI SANDWICH | LEMONS + ANCHOVIES
From lemonsandanchovies.com
Category BrunchTotal Time 28 mins
- Marinate: Using a mortar and pestle, pound the chopped lemongrass, garlic and salt into a rough paste then toss with the oil, water, fish sauce and soy sauce. Drizzle over the sliced tofu in a shallow bowl to make sure you coat as much of the tofu as possible. Marinate for at least one hour or as long as several hours.
- Stir together the warm water, vinegar, sugar and salt until the latter two have dissolved. You can use a large Tupperware container or two canning jars like I did and fill the container(s) with the carrots and radish. Pour the brine into the container making sure the vegetables are covered. Allow to cure for at least one hour. A minimum of two hours is best. (Note: I also pickled my peppers but this is optional--sliced raw is just as good.)
- Plain mayo would be just fine here but if you want a little kick, add as much samba or sriracha as your taste buds will tolerate. I added one part chili sauce to two parts mayo.
- Slice the rolls lengthwise without cutting through the roll completely. Leave one of the long ends uncut to make it easier to stuff the bread with the fillings. I prefer my rolls lightly toasted but this is optional.
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- Bring water, rice vinegar, and 1 tablespoon of the sugar to a boil in a small saucepan over medium-high.
- Combine carrots and radish in a medium bowl; pour vinegar mixture over vegetables, and let stand 15 minutes.
- Meanwhile, whisk together lime juice, soy sauce, fish sauce, garlic, ginger, 2 tablespoons of the sesame oil, and remaining 1 teaspoon sugar in a small bowl.
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- In a large bowl, toss together the carrots, radish, cucumber, vinegar, sugar, and salt. Allow the mixture to sit for at least 30 minutes. If you're preparing this ahead of time, cover and refrigerate. Note: It will smell horrendous the following day, but will still be good to eat. You've been warned.
- Preheat the grill to 450 degrees. For the burgers, gently mix the salt into the ground beef using your fingers. Shape into 5 patties and place a small thumbprint divot in the center of each one. Grill the burgers for about a minute on high heat, then reduce the heat to 350 degrees and continue to grill until liquid starts to form on the top of the burger and it easily lifts off the grate. Flip and grill until the internal temperature reaches 145 for medium rare or 160 for medium well.
- To serve, place the burgers in buns and top with cilantro, jalapenos, and pickled vegetables. Mix together the mayonnaise and sriracha and spread on top.
VIETNAMESE BEEF BANH MI - DELIGHTFUL PLATE
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- Thinly slice the white parts of lemongrass. Use a mortar and pestle to pound it as well as garlic and shallot. Alternatively, you can blitz all the aromatics in a food chopper into fine pieces.
- To make the pickled vegetables, combine rice vinegar, filtered water, sugar and salt in a jar or a bowl. Add the julienned veggies. Cover and leave at room temperature if you plan to eat it with banh mi in 30-60 minutes. Otherwise, cover and refrigerate to pickle for several hours or overnight.
- Place a small saucepan over medium heat and heat a small amount of olive oil. Then add 1 tablespoon of minced garlic and sauté briefly until fragrant.
- Slice banh mi (or baguettes) open lengthwise. Place a layer of cucumber slices, then add the beef, pickled vegetables and cilantro. Drizzle with plenty of sauce and serve right away.
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