bahn mi

This recipe for a banh mi sandwich starts with a crusty french roll that&#039;s then piled high with tender slices of pork, pickled vegetables and fresh herbs for a hearty meal that&#039;s full of flavors, colors and textures!

Banh Mi Sandwich

pork

soy sauce

fish sauce

brown sugar

lemongrass (minced)

garlic

sesame oil

vegetable oil

salt and pepper

daikon radish (shredded

carrot

rice vinegar

sugar

water

salt

French rolls

mayonnaise

cilantro leaves

cucumbers

chilies

Place the soy sauce, fish sauce, brown sugar, lemongrass, garlic, sesame oil and vegetable oil in a large bowl.

Whisk to combine. Add the pork and toss to coat.

Cover and refrigerate for at least 30 minutes or up to 1 day.

For the pork

Combine the rice vinegar, sugar, water and salt; stir until thoroughly mixed. Add the carrots and daikon radish and toss to coat. Let sit for at least 10 minutes.

For the pickled vegetables

Heat an outdoor grill or indoor grill pan to medium high heat. Add the pork in a single layer to the pan. You may need to work in batches. Cook for 3-4 minutes per side or until browned. You can also do this in a pan on the stove if you don&#x27;t have a grill.

Repeat the process with any remaining pork.

Place the pan in the oven and cook for 6-8 minutes longer, or until desired level of doneness.

Remove the pork from the oven and let it rest for 5 minutes. Thinly slice the pork.

Spread the mayonnaise evenly over the bottom pieces of bread. Divide the sliced pork evenly between the sandwiches.

Top the pork with the picked vegetables, cucumbers, cilantro leave and chiles (if using).

Place the top piece of bread on and serve immediately.

For the sandwich

https://content.jwplatform.com/videos/kyZS0zya.mp4

This recipe for a bahn mi sandwich starts with a crusty french roll that’s  piled high with tender slices of grilled pork, pickled vegetables and fresh herbs for a hearty meal that’s full of flavors, colors and textures!

Bahn Mi Sandwich

It's basically three recipes all wrapped into one, but made better with new additions and flavors. And it's basically the BEST sandwich ever. EVER.

Vietnamese Short Rib Pho French Dip Banh Mi with Thai Basil Chimichurri.

bone in short ribs

onion

garlic (peeled)

ginger (peeled, 1)

beef broth (divided)

star anise

cinnamon stick (4)

shiitake mushrooms

green onions (chopped)

red wine vinegar + balsamic vinegar*

garlic (minced)

shallot (chopped)

fresno chile (seeded + chopped)

basil (may sub regular basil)

cilantro

olive oil

swiss cheese

mung bean sprouts (sliced limes and pickled carrots + jalapenos)

eggs

Preheat the oven to 325 degrees F.

Heat a large heavy bottom dutch oven over medium high-heat. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side.

To the pot, add the onion, garlic, ginger, 3 cups beef broth, star anise and cinnamon. Cover and place in the oven, cook for 2 1/2 to 3 hours or until the meat shreds easily. Check once or twice while the ribs are cooking to make sure there is enough liquid. If needed, add 1 1/2 cups of water to keep the ribs in liquid about 1/3 a way up the pot.

Once the ribs are cooked, remove them from the broth and place on a plate to cool slightly. Carefully strain the broth through a fine mesh strainer and then place back in the pot. Add the remaining beef broth and 1 to 1 1/2 cups water depending on how much water you added during cooking. You want a total of at least 2 1/2 to 3 cups broth. Add the shiitake mushrooms and bring to a boil, cook five minutes. Remove from the heat and add the fish sauce and green onions. Keep warm over low heat if needed. Shred the meat.

To assemble, spread the thai basil chimichurri (recipe below) along the bottom of each baguette and then stuff with meat. Top with a few slices of swiss cheese. Place on a baking sheet and place under the broiler for 1 minute to melt the cheese. Remove and open the sandwiches back up. Top with mung bean sprouts, pickled jalapenos + carrots and a fried egg. Ladle the pho broth into small bowls and serve along side the sammies for dipping. Serve with extra chimichurri.

To make the, chimichurri (I make mine while the ribs are cooking), combine red wine vinegar, balsamic vinegar, salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in thai basil and cilantro. Using a fork, whisk in oil. Taste and season with salt if needed. Store in the fridge until ready to serve or up to one week.

This bahn mi is just as hearty and way more flavorful than your average meat sandwich. 

Tofu Banh Mi

tofu,

small carrot, julienned (about 1 cup)

small daikon, julienned (about 1 cup)

red onion, thinly sliced (about ½ cup)

c. unseasoned rice wine vinegar

maple syrup

kosher salt

Sriracha

c. low-sodium soy sauce

garlic,

lemongrass,

ginger

tsp. black pepper

baguette, halved lengthwise and cut into 4 equal portions

c. cilantro, tough

c. basil leaves

cucumber,

jalapeños, seeds removed for less heat, thinly sliced

This was amazing! So. Freaking. Good!  🤩 
At first I didn’t want to try it because the unusual mix of ingredients put me off, but I’m glad I did because it was easy and turned out so well. Definitely going into the dinner rotation in this house.

What&#x27;s a Bahn Mi Bowl? A healthy vegan deconstructed Vietnamese sandwich! Loaded with greens, raw veggies, spicy tofu, brown rice, pickled veggies, and drizzled with a tangy Sriracha vegan mayo dressing.

Vegan Bahn Mi Bowl

kale (chopped)

Romaine lettuce (chopped)

carrot (shredded)

tri-colored grape tomatoes (cut in half)

jalapeno

cilantro (chopped)

limes (quartered)

microgreens

onions

cabbage

White vinegar (amount dependent on mason jar size)

Tablespoons sriracha (add a teaspoon at

rice wine vinegar

raw cashews (soaked beans

lemon juice

apple cider vinegar

sriracha

brown rice

Press and cut the tofu into 1 to 1 12 inch cubes

Whisk together marinade

Pour over the tofu in a refrigerator-safe container.

Shake to combine.

Refrigerate overnight for the best results.

Spicy Tofu

If grilling, do not cut into cubes before grilling unless grilling the pieces in a grill basket. Otherwise cut into two equal pieces and marinate and cook the slabs whole.

Pre-heat grill to 350 or medium-low

You can place the marinated tofu directly on the grill or use a grill basket.

Grill for 7 minutes on each side

Let cool slightly, then cut into cubes

Grilling Tofu

Follow the exact directions for marinating.

Pre-heat oven to 350 degrees

Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.

Baking Tofu 

Place marinated cubes into the basket, not touching each other. Some people prefer dipping pieces of marinated tofu in corn starch; I don&#x27;t use the cornstarch method but feel free to do so if desired. 

Cook on 370 for 10 minutes

Open the basket and turn large tofu pieces over.

Bake for 10 more minutes

Air-Fried Tofu

Heat a non-stick skillet to medium.

Add marinated tofu, only adding a small amount of the marinade at a time.

As the tofu cooks, using a spatula, turn it over, adding the additional marinade. 

Cook until brown on all sides and the marinade has diminished

Cooking Tofu in a Skillet

Prepare 1 cup of brown rice following package instructions. 1 cup uncooked rice yields 2 cups cooked.

Cook ahead of time and reheat for a time-saving tip.

Prepare the Brown Rice

Add all ingredients to a high-speed blender. Blend until smooth.

Add Sriracha in small amounts and taste to meet individual taste preferences.

For an unspicy dressing, substitute soy sauce or tamari for the Sriracha.

For a nut-free option, substitute silken tofu or white beans for the cashews.

Refrigerate until ready to serve.

Sriracha mayo dressing

Fill an 8 ounce or 16-ounce mason jar 3/4 full of white vinegar.

Pour the vinegar into a saucepan.

Now, add 1 Tablespoon for an 8-ounce jar or 2 Tablespoons for a 16-ounce jar, of agave, maple syrup, or date syrup

Bring to a boil.

Chop purple cabbage and place it inside the mason jar.

Pour the boiling vinegar combination into the jar covering the cabbage.

Leave on the counter until the jar mixture cools to room temperature.

Cover with a lid, and place in the refrigerator overnight.

Repeat the same process to make pickled red onions

Pickling the vegetables or raw cabbage and onions

Begin with 4 separate bowls

Begin with a base of brown rice, and a combination of kale and Romaine lettuce, diving the ingredients into four bowls.

Add the raw and pickled vegetables, again dividing into 4 separate bowls.

Top with microgreens, cilantro, and lime wedges.

Drizzle with the Sriracha mayo dressing.

Making the Bahn Mi Bowl

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Banh Mi Sandwich

Vietnamese Short Rib Pho French Dip...

Tofu Banh Mi

Vegan Bahn Mi Bowl

Top 4 bahn mi recipes from across the web

The most viewed bahn mi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banh Mi Sandwich

Vietnamese Short Rib Pho French Dip...

Tofu Banh Mi

Vegan Bahn Mi Bowl

The most viewed bahn mi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine