I'm new to Banh Mi, I discovered it way to late. Delicious doesn't even express how good. It takes a little preparation to make Vietnamese Banh Mi, but it's worth it. FoodWoolf has one of the easier recipes and it turned out great. Try it today.
Caramel Pork Banh Mi3 lb. Pork Butt
One bunch of lemongrass leaves (all green tops)
3 small onions, quartered
3 or 4 sprigs of Thai Basil
1 tablespoon olive oil
1 cup water with beef boullion (I used a gluten free granual brand)
8 tablespoons Nuoc cham
Caramel Sauce is 2 tablespoons soy, or gluten free coconut aminos/tamari +1/2 cup brown sugar +1/2 cup water
Place all ingredients into a microwave safe glass measuring cup, put a stack of paper towels under it and microwave on high for 3 minutes. As it cooks watch close, it should start to turn thick and saucy. It should be bubbling vigorously at the end of 3 minutes, but if it's not then add a bit more time. Make sure you handle with care as it will be freaking hot! Remove the sauce, stir and let cool on the side.
Nuoc cham dipping sauce
2 small cloves of garlic, sliced
1 teaspoon of ground chili paste
1 teaspoon of Sriracha (gluten free organicville is a good choice)
1/4 cup fish sauce (check for gluten free thai kitchen brand)
2/3 cup hot water
Juice of one lime (2 tablespoons)
1/4 cup splenda or sugar
Mix all ingredients in a food processor or blender, set aside to cool.
For the Meat: Heat a skillet up until the meat sizzles when it makes contact with it. Add your oil. Quickly brown the pork butt on all sides. Transfer the meat to a slow cooker. Lay lemon grass tops, basil and onions on the pork and cover. The meat will take approximately 6 hours or more, check on it's tenderness or if it shreds and then that will tell you if it's done. After it's cooked for the first hour, add 1 cup of beef broth and then baste the pork every so often.
Remove the pork butt from the braising liquid. Let cool. When the meat is at a reasonable temperature for you to pull the meat apart with two forks, do so. Add to the meat the caramel sauce, soy, and Nuoc Cham into the pulled pork. Serve on top of a baguette ( I used a udi's gluten free bun) toasted with sliced radish, carrots, cucumber and sprigs of mint and your Nuoc Cham dipping sauce.
5 Spice Chicken Banh Mi Marinated Daikon Radish and Carrots (you can use regular radish too)
3/4 cup sugar
3/4 cup distilled white vinegar
1/4 teaspoon (rounded) salt
3 cups daikon—cut into matchstick-size pieces
3 cups carrot—cut into matchstick-size pieces
-Whisk first 3 ingredients in a large bowl until dissolved. Add daikon and carrots; toss to coat. Let stand at room temperature for 2 hours. Drain well.
Five spice Marinated Chicken
1/4 cup soy sauce or gluten free coconut aminos/tamari
6 garlic cloves, minced
4 shallots, chopped
2 tablespoons fish sauce (thai kitchen is a great gluten free fish sauce)
1 tablespoon splenda or sugar
2 teaspoons five spice powder
6 large skinless boneless chicken thighs or breasts
-Whisk together all ingredients and marinate your chicken for an hour in a plastic bag that can closed. Make sure the marinade covers all the chicken.
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 into fairy thin slices.
Spicy Lime Mayo
1/4 cup favorite mayonnaise
juice of one lime
Sriracha hot sauce (to taste) 1-3 teaspoons should do it! (make sure you choose a gluten free sriracha if you're gluten free)
-Squeeze the juice of one lime into mayo. Add Sriracha one teaspoon at a time. Stop with preferred spiciness is achieved. Have nearby with other sandwich fixings.
Sandwich fixings
6 6-inch baguettes, cut down the center (don’t cut all the way through)
I purchased a gluten free loaf at my local gluten free bakery. A good choice is a Udi's bun
1 English cucumber, cut into 1/4 inch thick slices
1/2 of one small red onion, cut in half through the stem, thinly sliced. Soaked in water and drained.
12 fresh cilantro sprigs
1 jalapeno sliced or minced
-Grill the bread until just toasted. Spread spicy mayonnaise on bottom half of baguette. Top with cucumber slices. Fill sandwich with the meat of one chicken thigh (or breast, if that’s what you have), drained daikon and carrot, onion slices and cilantro sprigs. Sprinkle with jalapeno slices and ground black pepper. Serve with cucumber.
1/4 cup rice vinegar, mixed
1/4 cup water
2 Tbsp sugar
1 tsp salt
1 clove garlic, finely chopped
1 green mango, shredded or cut into thin matchsticks
1/2 carrot, peeled and shredded or cut into thin matchsticks
1 cup shredded cabbage
2 sprigs each of mint and cilantro
1/4 cup roughly chopped roasted peanuts
*optional 1 fried shallot fried in chili oil until browned and crispy
Shred your mango, carrot and cabbage. Toss all together in a large bowl. Mix rice vinegar, water, sugar, salt, and garlic and mix well. Dress your veg and mango and top with shredded cilantro and mint and sprinkle with cut peanuts. This salad is great cold or at room temperature. You can also add a small amount of shredded cucumber on the side and that is really good too. My son loves this salad with white sticky rice, so maybe your little one too.
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