There is nothing like a Banh Mi Sandwich! There are so many flavors and textures going on between the baguette. There are many ways to make this sandwich, in fact, my friend Andrea Nguyen has written an entire book on the subject!
For each sandwich:
- 1 petite baguette roll or part of a longer baguette
- Mayonnaise (I use Duke’s)
- Maggi Sauce (available at Hispanic and Asian groceries)
- Char Su (this is Asian style pork belly) or BBQ chicken, pate’ or slices of rare steak
- 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
- Bean sprouts
- Daikon and Carrot Pickle (Do Chua)
- Slit the bread lengthwise, and then use a fork to pull out some of the bread, making a trough in both halves. Place the bread halves under the broiler on LOW, but watch carefully!
- Generously spread the inside with mayonnaise. Drizzle in some Maggi Seasoning sauce or soy sauce. layer the remaining ingredients. I like to start and end with some herbs.
Daikon and Carrot Pickle (Do Cha)
Makes about 3 cups
- 1 large carrot, peeled
- 1 pound daikons, peeled
- teaspoon salt
- 2 teaspoons and 1/2 cup sugar in the raw or grated jaggery
- 1 1/4 cups distilled white vinegar
- 1 cup lukewarm water
Either cut the carrot and daikon into julienne or use a spiral cutter to cut them. 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.
Drain in a colander and rinse under cold running water, then press gently. Return the carrot and daikon to the bowl.
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 carrot and daikon. 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. It is not traditional, but I like to add some dried red chile flakes too.
You are going to LOVE this. It is so good, full of herbs, honey, saffron and grilled chicken… flavor, flavor and more flavor! the original inspiration came from the fabulous cook book, Jerusalem. I added more herbs and changed the oranges to blood oranges.
This is easy. You can do it with blood oranges, regular oranges or tangerines. The honey, saffron and reduced orange pieces make for a fabulous sauce/dressing. This serves 4 as a side dish or 2 as a meal.
- 1/4 cup of your favorite honey
- 2 blood oranges
- 1 teaspoon of saffron threads
- 2 TBS champagne vinegar
- 1 1/2 cups (or more to cover oranges) water
- 2 chicken breast halves (boneless/skinless)
- 1/4 cup olive oil
- 1 TBS Sumac
- 2 TBS fresh lemon juice
- 2 small fennel bulbs sliced thinly
- 1 cup cilantro leaves
- 1 cup mint leaves torn
- 1/2 cup basil leaves chiffonade
- 1 red chile thinly sliced
- sea salt and freshly ground pepper to taste
- Preheat oven to 400 degrees If using a grill, start it.
- Trim and top the oranges. Cut one into wedges of 8ths with the skin on, remove the peel and make supremes on the other. Reserve the supremes for the salad.
- Place the 8ths of orange into a saucepan with the honey, saffron, vinegar and water to cover the orange pieces.
- Bring to a boil and then simmer for about an hour, till a thick syrup forms.
- Allow to cool slightly then put into a food processor and process till a thick syrup results. You may need to add a tiny bit more water.
- Put the chicken on a grill pan or grill and sear till golden and char marks form (2-3 minutes per side, then put in the oven to finish, till interior measures 150 degrees and then remove and allow to cool.
- When cool enough, tear apart chicken into bite size pieces, add to a large bowl and then add the herbs, oranges, fennel, chiles, lemon juice and the orange syrup. Toss, add remaining olive oil and season with salt and pepper to taste.
This is such a nutritious and delicious thing to have on hand. It can be served with grilled pita bread, rustic breads, slices of radishes, carrots or cucumbers or eaten as a salad on its own. There are a lot of recipes out there, this one is based on a Palestinian version, basically a parsley salad. Chop and stir! This keeps for about a week in the refrigerator. I used fresh and dried parsley to get different levels of flavor.
- 1/2 cup fine bulgur wheat, soaked for 2-4 hours in boiling water, then strained
- 1 pound of grape tomatoes, finely chopped
- 1 large shallot finely chopped
- 4 Tbs fresh lemon juice
- 2 large bunches fresh flat leaf parsley finely chopped
- 1/2 cup dried parsley
- 2 large bunches mint (not peppermint) finely chopped
- 2 Tbs Baharat seasoning (see below)
- 1 Tbsp Sumac (more if you prefer)
- 1/2 cup good olive oil
- freshly ground black pepper (I use a four peppercorn blend)
- Sea salt to taste
Baharat Spice Mix
To make spice mix: Toast all but the nutmeg in a dry pan, being careful not to burn. Use a spice grinder or mortar and pestle to grind to a fine powder). Add the nutmeg and stir. Keeps for 8-10 weeks
To make Tabbouleh:
Add all ingredients in a large bowl and stir. Taste before adding salt and pepper. Serve with additional lemon quarters.