Bahn Mi Sandwiches

These sandwiches are amazing and fresh and delicious!  And to quote Steve "This is the best sandwich that I have ever eaten!" 

Base recipe from - http://heatherchristo.com/cooks/2013/09/08/bahn-mi-sandwich/
Bahn Mi with some extra pan juices for dipping

1 recipe Marinated Grilled Pork (Recipe Below)
1 soft French Baguette, cut into 4 portions or 4 mini baguettes
5 tablespoons siracha mustard mayo
1 recipe pickled Carrots
12 slices pickled jalapeño pepper slices
Handful of fresh cilantro

Marinated Grilled Pork
3 tablespoons fish sauce
2 tablespoons honey
1 tablespoon vegetable (or coconut) oil
½ teaspoon sesame oil
1 tablespoon packed brown sugar
2 tablespoons reduced sodium soy sauce
2 garlic cloves, minced
½ teaspoon grated fresh ginger
½ teaspoon freshly ground black pepper
1 pound pork tenderloin, sliced into ½ inch thick medallions

Fast Pickled Carrots
2 large Carrots, peeled and cut into matchstick sized pieces
1 cup rice wine vinegar
¼ cup sugar
2 teaspoon kosher salt
¼ teaspoon crushed red pepper flakes

Siracha Mustard Mayo
4 tablespoons mayo
3 teaspoons siracha
2 tablespoons good quality grainy mustard

Instructions
For the Fast Pickled Carrots:
Warm the rice wine vinegar, sugar, salt and red pepper flakes in a small saucepan. When you have brought it to a simmer, whisk well to make sure that the sugar and salt have disintegrated. Transfer it to a bowl and let it cool completely. Add the carrots and refrigerate until ready to serve.

For the Siracha Mustard:
In a small bowl mix together the mayo, siracha and the grainy mustard. Refrigerate until ready to serve.

For the Marinated Grilled Pork:
Whisk together the fish sauce, honey, vegetable and sesame oil, brown sugar, soy sauce, garlic, ginger and black pepper in a small bowl until well combined.  Place a few pork tenderloin medallions in between sheets of parchment or plastic wrap and gently pound them ¼” flat with a meat pounder or rolling pin. Set aside and repeat with the remaining medallions. Place the medallions in a Ziploc bag and pour in the marinade. Seal the bag and shake it around to fully coat the pork. Marinate the pork in the refrigerator for 3 hours.
Heat a non-stick frying pan to medium high heat. Working in batches, sauté the pork until it is cooked through, about 3 minutes flipping halfway, you are looking for the meat to be slightly caramelized. Use tongs to transfer the meat to a plate and then tent the pork with foil to keep it warm.  At the end, add 1/4 cup of water to the pan, swirl it around to get all of the caramelized sugars and flavours, and then pour the pan juices over the cooked pork.

For the Bahn Mi:
Split a baguette portion without cutting all the way through (leave a hinge intact). Spread a generous tablespoon of the siracha mustard mayo on the bread. Fill each sandwich with pork, pickled carrots, jalapeno and cilantro.

Preparation time:  30 minutes (marinating time 3 hours)

Cooking time: 10 minute


Number of servings (yield): 4

Comments

Post a Comment

Popular posts from this blog

Coco Smoke Salmon

Image
RED AND GREEN PEPPER JELLY Adapted from  Best of Bridge INGREDIENTS 2 cups finely chopped red bell peppers 1 or 2 jalapeño peppers, minced 1 1⁄2 cups cider vinegar 1⁄2 tsp hot pepper sauce (or 1⁄4 tsp/1 mL hot pepper flakes) 6 1⁄2 cups granulated sugar 2 pouches (3 oz/85 mL each) liquid pectin INSTRUCTIONS In a large, deep, heavy-bottomed pot, combine red peppers, jalapeño peppers, vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers. Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just un...
Read more

Steak with Chimichurri Sauce

Image
Steak with Chimichurri Sauce Chimichurri Sauce §   ½ cup parsley stems, washed and rinsed. §   ½ cup cilantro stems, washed and rinsed §   ¼ cup green onion §   ¼ cup coconut oil §   ¼ cup balsamic vinegar §   5 garlic cloves §   1 teaspoon crushed red pepper §   ½ teaspoon cumin §   ½ teaspoon kosher salt Steak marinade §   1 pound flank steak §   ¼ cup coconut oil §   1 tablespoon fresh parsley §   1 tablespoon fresh cilantro §   ¼ teaspoon sage §   ¼ teaspoon cumin §   ¼teaspoon curry §   ¼ teaspoon paprika §   ¼ teaspoon basil §   ¼ teaspoon chili powder §   ¼ teaspoon coriander §   3 cloves garlic, chopped §   salt and pepper To make Chimichurri Sauce: Place all ingredients in a blender and process for a few minutes u...
Read more

Sushi Stacks

Image
Sushi Stacks Allow yourself about 2 to 3 hours of prep time if you are going to make this, but trust me it will be worth it. Rice 2 c Sushi Rice 1.5 T Seasoned Rice Vinegar Cook the rice according to the package. While still hot, add the rice vinegar and gently fold to incorporate into the rice. Lay some parchment paper on a jelly roll pan (cookie sheet) and scoop the rice onto the pan. Using a wet spoon, spread out and flatten the rice into an even layer. Cover with two layers of damp paper towel and let cool. I usually make the rice in the morning and let it chill in the fridge till supper. Teriyaki Beef ½ lb bottom round steak, cut thinly across the grain and in bite size pieces 2/3 c Teriyaki sauce 2 cloves grated garlic 1 t grated ginger S&P 1 T coconut oil Mix the sauce, garlic, ginger and S&P. Add the sliced beef and let marinate in the fridge for 3 to 4 hours. Remove from the fridge, drain and reserve the marinade in another bowl. Heat u...
Read more