Bahn mi sandwich

[peteteacher2001]

GOOD LORD THESE THINGS ARE TASTY! Found a recipe online and have been making them with regularity for the past couple of weeks! Here is a recipe I got from Bon Appetite's website

 

Ingredients

Hot Chili Mayo

 

* 2/3 cup mayonnaise

* 2 green onions, finely chopped

* 1 tablespoon hot chili sauce (such as sriracha)*

 

Meat

 

* 1 pound thin sliced pork/beef/chicken

* 1/4 cup finely chopped fresh basil

* 4 garlic cloves, minced

* 3 green onions, finely chopped

* 1 tablespoon fish sauce (such as nam pla or nuoc nam)

* 1 tablespoon hot chili sauce (such as sriracha)

* 1 tablespoon sugar

* 2 teaspoons cornstarch

* 1 teaspoon freshly ground black pepper

* 1 teaspoon coarse kosher salt

 

Sandwiches

 

* 2 cups coarsely grated carrots

* 2 cups coarsely grated peeled daikon (Japanese white radish)**

* 1/4 cup unseasoned rice vinegar

* 1/4 cup sugar

* 1 teaspoon coarse kosher salt

* 1 tablespoon Asian sesame oil

* 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)

* 16 large fresh cilantro sprigs

 

hot chili mayo

 

*

Stir all ingredients in small bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.

 

meatballs

 

*

Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

 

sandwiches

 

*

Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

*

Preheat oven to 300°F. Combine all meat ingredients together and marinate for 1/2 hour. You can bake, grill, or sautee the meat until done.

*

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange cilantro, in bottom halves. Fill each with 1/4 of meat. Drain pickled vegetables; place atop meats. Press on baguette tops.

[detlef]

When I discovered those, I thought I'd died and gone to heaven.

[peteteacher2001]

I work in a pretty much run of the mill small town mid America and when the guys at lunch saw me putting cucumbers, carrots, and cilantro on my sandwich. Now there is cilantro in our work fridge that the fellas all use on just about everything!

 

Det, are there any additions or substitutions I could use in these?

[detlef]

I work in a pretty much run of the mill small town mid America and when the guys at lunch saw me putting cucumbers, carrots, and cilantro on my sandwich. Now there is cilantro in our work fridge that the fellas all use on just about everything!

 

Det, are there any additions or substitutions I could use in these?

Any meat works great. Roasted chicken, roast beef, roast pork, shredded pork (BBQ), liverwurst (or smear some on in addition to the chicken/beef/pork), but you can use plain old coldcuts as well. Ham, smoked turkey breast, whatever. The only thing that really matters is the pickled veg, cilantro, mayo. That's the key. From there, do your thing.

[Hugh B Tool]

Bahn mi = nom nom

 

Det is right the pickled veggies make it along with the bread(IMO). My local place also grills and presses the rolls ala Paninnis and if it could be better I would be in heaven

Edited December 7, 2010 by Hugh B Tool

[Bier Meister]

When I discovered those, I thought I'd died and gone to heaven.

 

 

likewise

[Kid Cid]

I gotta bust these out for the folks at the winery.

[detlef]

likewise

Honestly, it basically happened with nearly every Vietnamese dish I came across. Well, until I got to the desserts (unless you count the iced coffee).

 

Cha Gio? Effing delish

Gui Cuon? See above

Pho? See the one above that references the one above that

Bun? lovely

Bun Bo Hue? Get the frick out

 

And the list goes on.

[untateve]

Alright, I have to give these a try, but it will have to wait until I get back from my cruise.

 

My question, how necessary is the cilantro--I'm not a big cilantro fan? Could I replace it with something like parsley?

[Bier Meister]

Alright, I have to give these a try, but it will have to wait until I get back from my cruise.

 

My question, how necessary is the cilantro--I'm not a big cilantro fan? Could I replace it with something like parsley?

 

 

it certainly adds something, but i suppose you could leave it out. mint might make a good sub

[General Itals]

I frequent a French-Vietnamese bakery that makes the best croissants and sandwiches in the Twins Cities. Glad I found it.

[peteteacher2001]

it certainly adds something, but i suppose you could leave it out. mint might make a good sub

Agreed, it certainly adds something. I used to not like cilantro but had it in a salsa and have had some on hand in the fridge ever since! With the different flavors of the sandwich, it really really does just add to it!

 

Am going to do a variation of a bahn mi sausage, basically all the ingredients mixed in with some ground pork and then put into tube form. Should be delish!

 

Do you guys think that spicy pickled peppers would work in place of the carrots and dikon?

[Bier Meister]

Do you guys think that spicy pickled peppers would work in place of the carrots and dikon?

 

 

depends on the pickling liquid. if asian, i think you are fine. non-asian might be fine also, it just gives it a different profile.

[peteteacher2001]

depends on the pickling liquid. if asian, i think you are fine. non-asian might be fine also, it just gives it a different profile.

Bier, it's water/vinegar/sugar but I did use thai chili for heat!?!? From what I understand, rice vinegar is used for the bahn mi. I guess I will have to make a batch with rice vinegar for this purpose in the future!!!

[Hugh B Tool]

Do you guys think that spicy pickled peppers would work in place of the carrots and dikon?

 

Not for a Bahn mi, the pickled carrots, dikon etc are a must. Otherwise it's not Vietnamese

Edited December 10, 2010 by Hugh B Tool

[detlef]

Not for a Bahn mi, the pickled carrots, dikon etc are a must. Otherwise it's not Vietnamese

This

 

And it's too simple not to get right. Even if you can't get the Daikon, just shred some carrots and toss them with rice vin, sugar, and salt.

 

Not saying that plain-old pickles on a sammy with spicy mayo, roast pork, and cilantro wouldn't be good. But it won't be a Bahn Mi