Lompat ke konten Lompat ke sidebar Lompat ke footer
Beranda / This is The Best #Food #Sandwich #Recipes >> Banh Mi Sandwich

This is The Best #Food #Sandwich #Recipes >> Banh Mi Sandwich



This is The Best #Food #Sandwich #Recipes >> Banh Mi Sandwich

 This is the right choice for the people around you. I hope this recipe is an inspiration for other people around the world ...

 You can make this recipe anywhere and anytime with anyone... and also for those of you who like to make their own dishes...

 All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good Luck... 

 Ingredients

  • 2 pounds Open Nature Pork Tenderloin from Safeway
  • 1 shallot
  • 3 cloves garlic
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • 2 tablespoons fish sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 medium carrots
  • 1 large daikon (or 2 small)
  • 1 and 1/2 tablespoons sugar (to release water)
  • 1 and 1/2 tablespoons salt (to release water)
  • 1/2cup sugar
  • 1 cup warm water
  • 1 cup white vinegar
  • oil, for searing pork
  • 1 cup mayonnaise
  • 1 tablespoon Sriracha sauce
  • 6-8 bolilo rolls, mini soft baguettes, or hero rolls
  • 1 to 2 English cucumbers, sliced into rounds
  • 2 jalapenos, optional, sliced into rounds
  • 2 bunches cilantro


 How to make

  1. Begin by slicing the pork tenderloin very thin. Or better yet, ask your butcher to do this for you! They can do it in about 2 minutes and it will save you tons of time. And they will get it much thinner than you can get it at home. 
  2. In a blender or food processor, add the shallot, garlic, sugar, honey, fish sauce, sesame oil, salt, and pepper. Pulse until combined. It's okay if there are chunks of onion or garlic. You can also just chop the shallot and garlic by hand and mix it all together in a bowl, I'm just lazy. 
  3. Add the marinade and thinly sliced pork to a medium bowl, cover, and refrigerate for at least an hour or up to 24 hours. 
  4. Make the pickled veggies: Chop the carrots and daikon into matchsticks. See photos. You want them to be about the length of a matchstick and the thickness of your average chopstick. It doesn't have to be perfect! Don't stress about it. Just chop them up thin-ish and your sandwich is going to taste amazing. 
  5. Add the chopped veggies to a large bowl and sprinkle with 1 and 1/2 tablespoons salt and 1 and 1/2 tablespoons sugar. Use your hands to massage the sugar and salt into the veggies. We're doing this to get the carrots and daikon to release water so that they will be flexible but still crunchy. After 15 minutes of sitting in the salt and sugar, you should be able to bend a carrot without it snapping (see photo). 
  6. Pour the veggies into a colander and rinse them under water until all the salt and sugar is washed off.
  7. Rinse out the bowl and make the brine: combine 1/2 sugar and 1 cup warm water, and stir to dissolve. Add the vinegar and a few shakes of salt. Stir it all together.
  8. Add the rinsed carrots and daikon to the vinegar mixture, make sure all the veggies are covered and stick it in the fridge for 45 minutes. (They will keep for months in the fridge!) 
  9. When the pork has marinated, heat a large skillet over medium-high heat. Add about a tablespoon of oil to the pan. Make sure it is shimmering. 
  10. Add the pork strips in batches. If you add it all at once, it will not brown. Make sure there is about an inch of space in between each piece of pork.
  11. Sear the pork for about 1-2 minutes, then flip and sear for another minute or so. If you sliced the pork yourself, you will probably have to cook it longer because it will be thicker. Adjust the heat as necessary, you want to keep it as high as possible without the pan scorching. 
  12. Continue searing until all the pork is cooked. Add more oil as necessary. Set aside on a plate, or put it in the oven on a pan on the "keep warm" setting (170 degrees F). 
  13. In a small bowl, combine 1 cup mayonnaise and 1 tablespoon Sriracha (more or less Sriracha to taste). 
  14. To assemble: Slice a roll in half lengthwise. Spread both sides with Sriracha mayo. 
  15. Top one side with pork, sliced cucumber, sliced jalapeno, lots of pickled carrots and daikon, and fistfuls of cilantro (you can chop it if you want, I just tore it from the top of the bunch.)
  16. Top with the other half of the roll and eat! Serve with more Sriracha mayo if you want. 


 Recipes Note
This Recipe From :
https://thefoodcharlatan.com/banh-mi-sandwich/


Thank you for visiting my website... Hopefully, it will be useful and you can share with your family or other people...
To find out more about other recipes: click here