That title is a mouthful. Literally! I’m that person that thinks about a Vietnamese banh mi probably once a week. I’m not the guy that is thinking of that (IMHO) six inch sub that lacks all sorts of every taste just so I can make […]
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You might not be familiar with the title of this post and you are probably thinking ‘what the hell?’. Don’t worry, that’s why I am here. It basically translates to ‘awesome sandwich’, or better yet ]Chinese barbecue pork tucked into everything amazing with a Vietnamese […]
You should probably know by now that I could live off of tacos, pizza, or for that matter bacon. Many of these favorites of mine have some pork product in them. I love pork, and pretty much every piece of the pork. As much as I try a lot of new things, I stick to my standards when it comes to pork; ribs, chops, bacon, ham, shoulder. So this past week, I already knew I wanted slow roasted pork. At first, I was thinking tacos, but then the Asian influence stumbled upon me and I could not get the taste of a Banh Mi sandwich out of my mind.
This is when I came up with the Banh Mi taco. It was so worth it.
- Pork shoulder, cut into large chunks, browned and slow roasted
- Pickled carrots and daikon
- 1 large cucumber, peeled, and sliced lengthwise, seeds removed
- Fresh cilantro sprigs
- 1 large jalapeno, seeds removed, thinly sliced
- Fresh corn tortillas, warmed
- Soy sauce, optional
Simple ingredients. Huge flavors.
At first my wife asked if we had these tacos before. I asked her why, and she said the pickled carrots and daikon really reminded her of something. She had her mind on the pork tinga that I had made for a family gathering some time ago. Granted, the pork tinga was delicious, and the pickled red onions were a great balance, it had nothing on the sweet, heat of these delicious tacos.
I’ll admit it now. I love Mexican and Asian flavors, and this taco married the two, and it was apparent to both my wife and I.
When your pork shoulder is fully cooked, and basically falls apart, make sure you shred it, much like you would handle pulled pork. Heat a large nonstick skillet on medium heat, and add enough of the cooked pulled pork to fill your tacos. The goal here is to get a bit of texture, a bit of light crisp if you will, on the pork.
Remove the lightly crisp pork, and arrange your tacos. I always double up my corn tortillas. I love the texture of two, plus they hold up well when being loaded with ingredients.
Add the pork, drizzle with a bit of soy sauce if you want, add the cucumber strips, pickled daikon and carrots, cilantro sprigs and a couple of the thinly sliced jalapenos.
Trust me, these bring out some really great memories of a Bahn Mi, while at the same time really satisfying your taco cravings.
While living in Dallas, Texas, I would often frequent the markets on the weekends. Typically the Mexican supermercados as they were in abundance, however, I would also visit quite a few Asian markets. The reason being is that all of their ingredients were much more […]
As you probably are already aware, I have a few different ethnic cuisines that are my all-time favorites. Mexican, Thai, Indian, and well pretty much anything Asian. That includes Thai, Vietnamese, Malaysian, and Filipino. With hope, I pray that my kids who I cook for everyday grown up to realize that when they grow older. I’m not that guy who is serving up the same jive every week, rather I’m the dude who is serving them dishes, family style, from all over the world. I typically always do a take on this particular recipe as my entire family totally loves it, however it goes so fast that you wish you would have quadrupled the recipe or simply told the kids to slow down a bit. It’s that good. It’s Vietnamese caramel chicken, but instead of serving with a side of rice and some thinly sliced cucumbers, I made this into a po boy. I mean it’s the best of both worlds, right?
Let’s get started.
Ingredients for the chicken and marinade:
- 2 lbs boneless, skinless chicken thighs, cubed
- 4 cloves of garlic, minced
- 1/2 tsp chili flakes
- 2 tbsp fish sauce
- 1 tsp sesame oil
- 2 tbsp light brown sugar
- 2 tbsp canola oil
Ingredients for the sauce:
- 2 tbsp fish sauce
- 2 tbsp light brown sugar
- 2 tbsp rice wine vinegar
- 1/2 tsp cracked black pepper
- pinch of salt, to taste
- 1/4 cup of water
Ingredients for the sandwich:
- Your favorite baguette
- mayonnaise, optional
- cherry or roma tomatoes, optional
- head lettuce, thinly chopped
- fresh cilantro, chopped, optional
- 1 jalapeno, thinly sliced, optional
Sounds like a lot, but it’s really not as the ingredients for the marinade and sauce are essentially the same.
Start by combining all of your chicken and marinade ingredients into a mixing bowl or sealable plastic bag, and let this marinade for a at least a couple of hours in the refrigerator. Take the chicken out and have it come close to room temperature before you are ready to cook.
During this time, mix the sauce ingredients, and if you want, go ahead and prepare your sandwich ingredients. NOTE: The chicken cooks quickly, very quickly.
Get a large skillet out and heat it to medium-high heat. Let it heat up for a minute or two then add in the chicken. Don’t mess with the chicken. Let it do its thing for a couple of minutes, then start stirring it around. Cook the chicken for about 7 minutes, then turn on your kitchen vent and add in the sauce. Stir, coating the chicken and cook quickly. The sauce will thicken and get nice and sticky. Once that happens, remove the skillet from the heat.
Whatever you do, don’t start eating the chicken yet. It’s so darn addictive that you may end up not having enough to make a sandwich!
Now it’s time to make the sandwich. Lather both sides of your sandwich with mayonnaise. to the bottom, add the shredded lettuce and tomatoes. Top with a bunch of the caramelized chicken, then top with cilantro and jalapenos. Almost a banh mi style without the pickled elements. Fold, push down on the sandwich, and open wide.
This sandwich is awesome. Sticky chicken packed with great Asian flavors really knocks this one out of the park. Hope you enjoy!