Blue Pot Bahn Mi
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By Mark Juhnke in Recipes Published: Sunday, 17 January 10 - 09:44 PM (GMT -06:00) Last Updated: Sunday, 17 January 10 - 09:49 PM (GMT -06:00) |
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This is one of my favorite sandwiches. I have seen it in all kinds of publications. From Bon Appetite to the New York Times. Everyone has their own idea of what is to be on the classic Vietnamese sandwich. Really Bahn Mi means “bread” in Vietnamese. The idea was developed by the French colonialism in Indochina, combining the French “salad sandwich” of lettuce, tomato, pate, other veggies and a dressing and Asian flavors of cilantro, chilies, fish sauce and pickled veggies. Many countries have their own rendition of this popular sandwich. Common Varieties of this sandwich include roasted pork, pork meatballs (as in January’s Bon Appetit), chicken and tofu. Really this is a great sandwich to make with any leftovers. From Pork Roast from Sunday dinner or if you are not a big cook you could use deli meat. Perfect for a boring Monday lunch. I really like the meatball idea, its quick and easy. Here is a great idea as to how we would make it.
Blue Pot Bahn Mi
Serves 4
Pork Meatballs
1# Ground Pork
1tsp. Grated Ginger
1Tbs Chopped Green Onions
1Tbs Chopped Cilantro
1Tbs Fish Sauce
2Tbs Sweet Chili Sauce- Mae Ploy (Found in the Chinese Section of most supermarkets or at your local Asian Market)
1 Egg
½ cup breadcrumbs
1tsp Salt
1tsp Black Pepper
Meat Ball Procedure: Preheat oven to 400F. Mix all of the above ingredients in a bowl until well combined. If you do not prefer ground pork a great substitute would be ground chicken. Ground beef would be ok but it seems to be a bit heavy for this sandwich. Lighter meats work best. Scoop meatballs with a tablespoon into and place onto a foil and pan spray lined sheet tray. Roll each spoon of meat into a ball. Bake for 12-18 minutes until cooked through. You can break one in half to see if cooked.
Sandwiches:
Hot Chili Mayo (1/2 cup mayo mixed with 1T hot chili sauce such as siracha)
1 cup coarsely grated carrots
½ cup coarsely grated peeled daikon (Japanese radish)
½ cup julienned cucumber
1Tbs seasoned rice vinegar
1Tbs sugar
Salt and Pepper
1 tsp Asian sesame oil
1 baguette cut into 4 sandwich sized portions
Thinly sliced jalapeño chilies
Fresh cilantro sprigs
Toss first 6 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
Cut each baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain Excess liquid from vegetables (or leave on for a juicy sandwich); place atop meatballs. Press on baguette tops.
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