banh mi

This yummy banh mi recipe is a vegetarian version of the popular Vietnamese sandwich. I stuff it with seared tofu, pickled carrots and daikon, cucumbers, jalapeños, and more!

Banh Mi Sandwich

(14-ounce) package extra firm tofu (see notes)

olive oil (for the pan)

baguette pieces (sliced in half)

mayo (or vegan mayo)

cilantro per sandwich

Sriracha

daikon

carrots

cucumber

jalapeño (thinly sliced)

white wine vinegar (more

rice vinegar (more as needed)

sugar

salt

olive oil

tamari

lime + a little zest

garlic (minced)

ginger

black pepper

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.

In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.

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.

Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.

Assemble sandwiches with the baguette, mayo, tofu slices, pickled veggies, and cilantro, and serve with sriracha.

This creamy and buttery chicken liver pate is an easy to follow recipe and you&#039;ll want to make this for any Vietnamese bánh mì sandwich.

Chicken Liver Pâté (Great For Bánh Mì)

lb chicken livers

c milk

pork (minced)

vegetable oil

¾ c yellow onion

tbsp garlic (about 5 cloves) (minced)

butter

tsp white sugar

tsp fish sauce

heavy cream

bourbon

½ tsp black pepper

Chicken Liver Pâté (great for bánh mì)

Prep liver by cleaning the livers under running water to remove any random debris and using a knife to cut out fatty pieces or dark brown spots.

Put the livers into a glass container, pour milk until it covers all of the livers, and cover with a lid. Marinade the livers in milk overnight in the fridge.

The day after, remove the livers from the fridge, transfer them into a strainer to remove the excess milk, and rest on the counter to get to room temperature (about 20 minutes before cooking).

Place the ground pork in the food processor and grind until it’s minced.

In a large saucepan over medium heat, add the vegetable oil and saute the onions for about two minutes or until fragrant, then add the garlic and saute for another one minute. Add the butter and stir until it melts.

Add the chicken livers and ground pork in the saucepan and simmer for 2 minutes.

Then, mix in the other ingredients into the saucepan and cook for about 7 minutes or until the liver’s temperature measures to about 160 °F and it feels firmer to the touch. The whole cooking time should not take longer than 15 minutes.

Turn off heat and let the liver mixture come to room temperature for about 30 minutes.

Once it’s cooled down, add everything into a food processor and chop until it’s smooth. Option to strain if you want a smoother texture.

Transfer the pâté to containers and cling wrap over the top of the container to prevent the pâté from drying out. Chill in the fridge for at least 2 hours to let it form.

Optional: line containers with cling wrap to prevent it from sticking after forming in the fridge. I like to use airtight containers with a lid so the pâté will stay fresh in the fridge. You also can add a top layer of clarified butter to further keep the pâté from molding.

Transfer the pâté from the fridge and onto a serving container and eat immediately. Fresh pâté can be stored in the fridge for up to three to four days. You can also freeze untouched pâté too.

The classic sweet and mild crunchy daikon and carrot pickle used to stuff Vietnamese banh mì sandwiches.

Vietnamese Pickled Daikon And Carrots For Banh M&#236; (Do Chua) Recipe

peeled,

water

rice wine vinegar

Vietnamese Pickled Daikon and Carrots for Banh M&#236; (Do Chua) Recipe

Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Pack vegetables into a quart-sized mason jar. Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.

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!

pork

soy sauce

fish sauce

brown sugar

lemongrass (minced)

garlic

sesame oil

salt and pepper

daikon radish (shredded

carrot

rice vinegar

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

A pretty simple pork belly recipe for making your banh mi / Vietnamese sandwiches at home!

Pork Belly Recipe for Bánh Mì (Vietnamese Sandwiches)

belly

barbecue seasoning

onion

onion powder

soy sauce (for color)

Combine salt, onion powder, soy sauce, and packet seasoning into a medium bowl and mix.

Add belly to the bowl, evenly distribute seasoning, then marinate for 1-24 hours, covered. Longer will be better.

Remove belly from the bowl, roll the belly up and tie so it holds a shape while cooking.

Using a pot only slightly bigger than the pork bellies, add the rolled pork bellies to the pot then fill with water to reach 2/3 up the larger belly and bring to a boil.

Lower the heat to maintain a medium boil, and rotate the pork 90 degrees every 15 minutes.

The pork is ready when the skin is soft and easily pierced by a chopstick, but the meat inside remains firm, about 90 minutes of boiling total depending on heat level. Remove from the water to cool, then remove twine and slice.

French Baguettes

Chicken Thighs (bone and skin removed)

tbsp Butter

Lettuce

Arugula

Cabbage (Shredded)

Carrot (Julienne cut)

White Vinegar

Sugar

tbsp Soy Sauce

tbsp Oyster Sauce

Ketchup

Sesame oil

Worcestershire Sauce

tbsp Mayonnaise

Salt

Make pickle first. In a big bowl, mix shredded cabbage, julienne cut carrot, 1 tsp salt and ½ tbsp of sugar. Set aside for 15 minutes until the water comes out from cabbage and carrot.

Dissolve the rest of the sugar into a white vinegar then pour it into a cabbage and carrot mixture. Set aside.

In a small bowl mix well soy sauce, worcestershire sauce, sesame oil, oyster sauce, a pinch of salt, and ketchup.

In a medium bowl, add chicken thighs and sauce mixture.

Marinate for 30 minutes.

After 30 minutes, heat non-stick pan on medium heat. Add the chicken thighs in a frying pan until both of the sides golden brown. Set aside for 10 minutes.

Then cut the chicken thighs into small pieces.

Cut the baguette using a bread knife with a serrated edge in the middle of the baguette.

Shave and remove the inside of the baguette using a spoon.

Spread butter inside of the baguette.

Place sliced chicken, pickle (thinly), ketchup, mayonnaise, lettuce and arugula following with the order.

Chicken banh mi sandwich are ready to serve.

Enjoy!

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.

Banh Mi Recipe

(10cm x 20cm) French baguette, sliced lengthwise

pickled carrots and daikon, store-bought

lemongrass

shallots,

garlic,

cooking oil

Lightly pound the pork slices with a mallet...

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...

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...

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.

This Banh Mi Bowl is like your favorite banh mi sandwich, but healthier! The base is made with cauliflower rice, then it&#x27;s topped with veggies, a sticky-sweet pork and a simple sriracha mayo. 

Banh Mi Bowl (Paleo, Whole30)

coconut aminos

tbsp arrowroot

tsp fresh ginger (grated)

cauliflower rice*

cucumber (sliced)

jalapeño (sliced and seeds removed)

cilantro

mayo**

tsp sriracha***

Start by cooking the pork in a skillet over the stove.

While the pork is cooking, slice the cucumber and jalapeño, and measure out the carrot sticks. Next, make the marinade by whisking the coconut aminos, arrowroot and ginger together in a bowl.

Make the cauliflower rice according to the package instructions.

At this point, the pork should be cooked. Add the garlic and sauté for 2-3 minutes. Reduce heat to low, then pour the marinade overtop and stir together for 1 minute or until the pork is completely coated and the sauce is slightly sticky.

Divide the cauliflower rice into 2 bowls then top it with the pork and veggies. The final step is to make the sriracha mayo: simply whisk the mayo and sriracha together, then drizzle it over the bowls. Enjoy!

A recipe for crusty yet soft, homemade Vietnamese banh mi baguettes, used for banh mi sandwiches.

Homemade Banh Mi Baguette

270 ml warm water

g active dry yeast

500 g bread flour (or all-purpose)

g sea salt

g avocado oil (or any light vegetable oil)

Measure out the warm water into a large measuring cup.

Stir in the sugar and yeast. Give it a mix to activate the yeast.

Add the flour, salt, oil, and egg into a stand mixer bowl fitted with a dough hook.

Once the yeast is bubbly, pour it into the flour mixture.

Knead the dough until it is smooth and elastic, at least 10 minutes on a stand mixer at speed 3 or 4 (depending on your mixer&#039;s horsepower).

The dough is ready when you can stretch a little bit of the dough between your fingers and it creates a thin &quot;windowpane.&quot;

Transfer the dough to a lightly oiled bowl and cover.

Let it rest in a warm location, until doubled in size.

Make the dough:

Once risen, divide the dough into 6 equal triangular portions.

Slap the dough to release any air bubbles and shape into a triangle.

Start from the "pointy" end of the triangle and roll and pinch the sides, while working your way down.

Seal the ends and place onto a perforated baguette pan. (I placed 2 pieces of dough on each &quot;well&quot;).

Repeat with the remainder.

Cover lightly with a damp cloth and leave to rise in a warm location, until puffy and almost doubled in size.

Shape the dough:

Towards the end of the proofing time, preheat oven to 425°F/218°C.

Adjust the oven rack to the 3rd from the bottom.

Carefully add a large roasting pan filled with hot boiling water to the bottom rack of the oven.

Preparing the oven:

Spray the baguettes with water using a clean kitchen spray bottle.

Make a swift yet controlled slash at a 45° angle on each baguette with a sharp knife or baking lame.

Spray the tops of the baguettes with water again.

Place the baguettes into the oven and quickly spray the baguettes with water (to create steam) before shutting the oven door.

Bake for a total of 22 minutes. Every 2 minutes, open the oven door and spray the baguettes with water, until 6 minutes have elapsed (do this 3 times, every 2 minutes).

Baking the baguettes:

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Top 24 banh mi recipes from across the web

The most viewed banh 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

Chicken Liver Pâté (Great For Bánh ...

Vietnamese Pickled Daikon And Carro...

Banh Mi Sandwich

Pork Belly Recipe for Bánh Mì (Viet...

Banh Mi Sandwich

Banh Mi Recipe

Banh Mi Bowl (Paleo, Whole30)

Homemade Banh Mi Baguette

Cách Làm Bánh Mì Việt Nam

Mahi Mahi Banh Mi with Spicy Currie...

Banh Mi Pizza.

Banh mi (Vietnamese baguette)

Vietnamese Chicken Sandwich (Bánh M...

Pork and beef meatloaf with hoisin ...

Grilled Beef Banh Mi

Bánh mì - A wonderful Vietnamese sa...

Crispy Chicken Banh Mi Bowls

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Peanut butter and hoisin banh mi re...

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