Best 4 Vietnamese Pork Sandwich Banh Mi Thit Recipes
Bánh mì thịt nướng is a delightful Vietnamese pork sandwich that combines the flavors of savory grilled pork, tangy pickled vegetables, and fresh herbs. This iconic street food is a symphony of textures, with a crispy baguette enveloping tender pork, crunchy vegetables, and aromatic herbs.
This recipe guide provides you with step-by-step instructions to create an authentic bánh mì thịt nướng experience at home. From marinating the pork to assembling the sandwich, each step is carefully explained to ensure success. Additional recipes for pickled vegetables and nước chấm, a versatile dipping sauce, are also included to complete the bánh mì experience.
Whether you are a seasoned home cook or a novice in the kitchen, this guide has everything you need to create a delicious and authentic bánh mì thịt nướng. So gather your ingredients, put on your apron, and let's embark on a culinary adventure to savor the flavors of Vietnam.
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 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
VIETNAMESE PORK SANDWICH (BANH MI THIT)
This has become one of my favorite sandwiches. Keep in mind that you can alter the quantities of the items on the sandwich any way you want. I usually cook the pork tenderloin immediately before making the sandwiches, but it can be done with leftover pork. Adapted from recipe in "Sunset Magazine".
Provided by Kirstin in the Couv
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In an 8- 10 inch sauté pan over medium/high heat, stir five spice until fragrant, about 30 seconds.
- Stir in oil, shallots and garlic.
- Add ground pork and stir often until meat is crumbly and no longer pink.
- Add soy sauce, sugar and salt and pepper to taste; set aside.
- Cut baguettes in half crosswise then split almost all the way through, leaving halves attached on one side.
- Spread 1 tsp of chile paste on one cut side of each baguette section.
- Spoon 1/6 of the warm ground pork mixture (including juices) over the chile paste.
- Tuck 1/6 of the pork tenderloin slices evenly into each sandwich.
- Place sandwiches on a sheet pan and bake at 375°F for about 5 minutes or until filling is warm and crust is crisp.
- Remove from oven and fill each with 1/6 of the cucumbers, mesclun, basil and fried shallots.
BANH MI THIT HOI AN (VIETNAMESE PORK SANDWICH)
This sandwich is from a restaurant in the town of Hoi An, a fishing village in Vietnam. Use baguettes that are 8 oz each and which are fresh.
Provided by Member 610488
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a frying pan over medium-high heat, stir five spice powder until fragrant, about 30 seconds.
- Stir in oil, shallots and garlic. Add ground pork and stir often, breaking apart with spoon, until meat is crumbly and no longer pink, about 15 minute.
- Fried Shallots: In another frying pan, stirfry 1 cup shallots and 2 tbsp vegetable oil until crisp and golden, 6-10 minute Remove from pan and rest on absorbent paper.
- Add soy sauce, sugar and salt to ground pork. Stir well and cook for two minutes.
- Cut baguettes in half crosswise, then split lengthwise almost all the way through the loaf, leaving halves attached at one side.
- Spread 1 tsp chili paste on bottom cut side of each baguette.
- Spoon about 1/6 of the warm ground pork mixture, including juices, over chili paste. Tuck 1/6 of the pork slices evenly into each sandwich. Cover with 1/2 cup salad greens and 1/6 of the basil leaves. Top with thin layer of cucumber slices.
- Serve immediately or wrap in plastic wrap and chill for lunches, picnics, etc.
Tips:
- Use a crusty bread: A crusty bread, such as a baguette or French roll, will hold up well to the fillings and prevent the sandwich from becoming soggy.
- Choose the right pork: Use a fatty cut of pork, such as pork shoulder or belly, for the best flavor and texture. If you're using a leaner cut of pork, be sure to cook it slowly so that it doesn't dry out.
- Marinate the pork: Marinating the pork in a mixture of soy sauce, fish sauce, garlic, and ginger will help to tenderize the meat and add flavor.
- Cook the pork until it is crispy: Cook the pork until it is crispy on the outside and tender on the inside. This will give the sandwich a nice contrast of textures.
- Use fresh vegetables: Use fresh vegetables, such as carrots, daikon radish, and cilantro, for the best flavor and texture.
- Add a spicy sauce: Add a spicy sauce, such as sriracha or chili sauce, to the sandwich for a kick of heat.
Conclusion:
Banh mi thit is a delicious and versatile sandwich that can be customized to your liking. With its crusty bread, tender pork, fresh vegetables, and spicy sauce, it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give banh mi thit a try. You won't be disappointed.
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