For each sandwich:
1 petit baguette roll or a 7-inch section cut from a regular length baguette
Mayonnaise
Maggi Seasoning sauce or soy sauce
Your choice of boldly-flavored meat or tofu, sliced and at room temperature
3 or 4 thin seeded cucumber strips, pickling or English variety preferred
2 or 3 cilantro sprigs, roughly chopped
3 or 4 thin jalapeño pepper slices
Daikon and Carrot Pickle (Do chua)
1. Slit the bread lengthwise, and then use your fingers or a bread knife to hollow out the insides, making a trough in both halves. Discard the insides or save it for another use, such as breadcrumbs. If necessary, crisp up the bread in a toaster oven preheated to 325ºF, and then let it cool for a minute before proceeding.
2. Generously spreading the inside with mayonnaise. Drizzle in some Maggi Seasoning sauce or soy sauce. Start from the bottom portion of bread to layer in the remaining ingredients. (As with all sandwiches, you’ll eventually develop an order for layering the filling so as to maximize the interaction between flavors and textures.) Close the sandwich, cut it in half crosswise for easy eating, and enjoy.
Daikon and Carrot Pickle (Do Chua)
Variations of the include adding tangy-sweet-pungent pickled shallots (cu kieu)
Makes about 3 cups
1 large carrot, peeled and cut into thick matchsticks
1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups distilled white vinegar
1 cup lukewarm water
1. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.
2. To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. Beyond that point, they get tired.
(From: http://www.vietworldkitchen.com/blog)
Five-Spice Chicken for Banh Mi
- 1/4 cup soy sauce
- 6 garlic cloves, minced
- 4 shallots, chopped
- 2 tablespoons fish sauce (nam pla or nuoc nam)*
- 2 tablespoons oyster sauce*
- 1 tablespoon sugar
- 2 teaspoons five-spice powder*
- 2 whole star anise,** ground in spice mill
- 6 large skinless boneless chicken thighs (breast/
To Marinate Chicken:
Mix first 8 ingredients of chicken marinade together and put into a 13x9x2 inch-baking dish. Add chicken; turn to coat. Let marinade at room temperature for 1 hour. Turn often.
Preheat Broiler. Cook chicken approx. 6-minutes per side. Check that
meat isn’t pink inside before removing from heat. Transfer to plate;
tent with foil to keep the meat warm. When ready to serve, slice.
(from: http://www.epicurious.com/recipes/food/views/Vietnamese-Sandwiches-with-Five-Spice-Chicken-233499)
Spicy Lime Mayonnaise
¼ cup favorite mayon
juice of one lime
Sriracha hot sauce (to taste) 1-3 teaspoons should do it!
(From: http://www.foodwoolf.com)
Vietnamese Restaurant-Style Grilled Lemongrass Pork (Thit Heo Nuong Xa)
Serves 4
1 pound boneless pork shoulder steak, about 1/2 inch thick
Marinade:
1 1/2 to 2 tablespoons granulated or light brown sugar
1 tablespoon chopped garlic
1 tablespoon chopped shallot or yellow onion
1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 1/2 teaspoon dark (black) soy sauce
1 1/2 tablespoon fish sauce
1 tablespoon oil
1. Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.
2. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.
3. Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.
4. Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.
(From: http://www.vietworldkitchen.com/blog)
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