Search Results: banh mi

Vietnamese Caramel Chicken Po Boy

Vietnamese Caramel Chicken Po Boy

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…

Daikon Chips

Daikon Chips

Our farmer’s market recently opened and that is always a great thing. Granted, there is not a whole lot there, but things (in terms of produce) are slowly starting to appear, and that is even better. Fortunately I was able to make it to the…

Pho Style Sandwich

Pho Style Sandwich

Let me start by saying if I could eat Vietnamese pho for breakfast every day, I would. I’ve been making a big batch of pho about every month, or every other month now for some time. To me, making the pho is a day long, if not longer process to get a well infused pho stock. Everything from charring the onions and ginger, to skimming the muck from cooking all of the beef and pork bones, it is just something I love, and the aromatics are to die for. So with my most recent batch, and I made a big one at that thinking all of my kids would devour it (they didn’t), I was left with a bunch of beef, and stock left over. I was ‘pho’d’ out at that point in time, but I knew I needed to use up that beef and not let it go to waste. That’s when it occurred to me to bring the two things I loved eating and making it a pho style banh mi. Man was this ever great.

Pho Style Sandwich Recipe
Pho Style Sandwich Recipe

Let’s get started.

First, make a batch of pho, enjoy it, then with remaining leftovers make this sandwich.

  • 2 cups of thinly sliced flank steak, dipped in hot broth until cooked to your liking.
  • Vietnamese beef meatballs, cooked, sliced thinly
  • Fresh basil, to you liking
  • Fresh mint, to your liking
  • 2 slices of provolone cheese
  • 1 French baguette
  • light spread of mayonnaise
  • Sriracha, optional
  • Squeeze of lime juice
  • Thinly sliced serrano chili or jalapeno, optional
  • Small cup of pho stock, heated, optional

Take your French baguette and slice it lengthwise, but not all of the way through.

Lay down the provolone cheese on the bottom half, spread on the mayonnaise on the top half, and drizzle with Sriracha if you are using it. Lay down the thinly sliced chilies, the top with the cooked flank and meatballs. Top with Fresh mint and basil, then squeeze a bit of lime juice over the top.

Fold the sandwich, give it a good press, and dig in. This thing is everything you love about pho and a great banh mi, all in one bite. Did I mention dipping it into the pho broth? Holy moly, you talk about a homerun, this is it. So the next time you are making a batch of pho, think about leftovers, and making this excellent sandwich! Hope you enjoy!

Asian Style Pickled Peppers

Asian Style Pickled Peppers

For whatever reason, any time I visit my local Mexican grocery store to devour their tacos, I stop in their produce aisle and typically load up on a ton of limes, and a ton of jalapeno peppers. Maybe because that is what I see the…

African Style Chicken Sandwich – Chicken Suqaar

African Style Chicken Sandwich – Chicken Suqaar

It was not too long ago when my colleagues and I ventured out to try a new restaurant, only due to the fact that someone did a writeup on them in regards to one of their sandwiches.  The place was called Blue Star Cafe, and…

Breakfast Bánh Mì

Breakfast Bánh Mì

If you have never tried a Vietnamese Bánh mì sandwich, I encourage you to either seek on out, or better yet, make one in your own kitchen. I remember the first time I bit into the sandwich, and I was blown away by the flavors, and textures of something so simple. It could literally be one of the best sandwiches out there, at least in my opinion, and that says a lot as there are some amazing sandwiches to be had in this world. First and foremost, the Bánh mì sandwich, again in my opinion, should consist of a few, very simple ingredients.

Breakfast Banh Mi Sandwich

I’m a big believer in liver pâté, pickled carrots and daikon, thinly sliced jalapeño peppers, and fresh herbs such as cilantro and mint. To me, those are must haves to any great Vietnamese sandwich, that and some really good bread, and whatever you are going to fill it up with. As for bread, I say a nice crusty French baguette with a soft interior will work, however, I have also had them with standard bolillo style rolls. Enough said, let’s get on with this amazing sandwich.

Let’s get started.

Ingredients:

  • 2 whole eggs, beaten
  • pinch of salt
  • 1 tbsp water
  • 1 tbsp unsalted butter
  • 1 French baguette, sliced lengthwise
  • 1/4 cup of liver pâté
  • 1 jalapeño, thinly sliced
  • Pickled carrots and daikon
  • 6 sprigs of fresh cilantro
  • 6-10 fresh mint leaves

Start by bringing a skillet up to medium heat. Toss in the butter, and let it melt until it is nice and bubbly.

During this time, add the eggs to a bowl, and aggressively beat with a fork. Toss in the water and salt, and mix again.

How to make a breakfast banh mi sandwich

Add the beaten eggs to the skillet and immediately stir, and keep stirring until the eggs beging to form. Lower the heat, and continue stirring until they are cooked to your desired doneness.

Open your baguette, and spread the pâté on one half of the bread.

Top the pâté with the scrambled eggs, then add the slices of jalapeño, fresh herbs, and pickled carrots.

Close the sandwich up, open wide, and take a big first bite. This not only could be one of the best sandwiches in the world, but it could be one of the best breakfast sandwiches as well. As I normally sway towards a Bánh mì loaded with roasted pork, the scrambled eggs added a great texture to the sandwich. The crunch of the pickled carrots, along with that awesome smoky flavor from the pâté results into a wonderful sandwich.

So if you are looking for something different to try, give this one a shot. You will most likely be putting those pickled carrots and daikon on all of your sandwiches!

Breakfast Bánh Mì
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 whole eggs, beaten
  • pinch of salt
  • 1 tbsp water
  • 1 tbsp unsalted butter
  • 1 French baguette, sliced lengthwise
  • ¼ cup of liver pâté
  • 1 jalapeño, thinly sliced
  • Pickled carrots and daikon
  • 6 sprigs of fresh cilantro
  • 6-10 fresh mint leaves
Instructions
  1. Start by bringing a skillet up to medium heat. Toss in the butter, and let it melt until it is nice and bubbly.
  2. During this time, add the eggs to a bowl, and aggressively beat with a fork. Toss in the water and salt, and mix again.
  3. Add the beaten eggs to the skillet and immediately stir, and keep stirring until the eggs beging to form. Lower the heat, and continue stirring until they are cooked to your desired doneness.
  4. Open your baguette, and spread the pâté on one half of the bread.
  5. Top the pâté with the scrambled eggs, then add the slices of jalapeño, fresh herbs, and pickled carrots.
  6. Close the sandwich up, open wide, and take a big first bite. This not only could be one of the best sandwiches in the world, but it could be one of the best breakfast sandwiches as well. As I normally sway towards a Bánh mì loaded with roasted pork, the scrambled eggs added a great texture to the sandwich. The crunch of the pickled carrots, along with that awesome smoky flavor from the pâté results into a wonderful sandwich.
  7. So if you are looking for something different to try, give this one a shot. You will most likely be putting those pickled carrots and daikon on all of your sandwiches!