The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches

By Andrea Nguyen

A cookbook dedicated to the cherished Vietnamese sandwich, with 50 recipes starting from vintage fillings to leading edge sleek combinations.

Created via Vietnamese highway owners a century or so in the past, banh mi is a twist at the French snack of pâté and bread that's as outstanding because it is addictive to devour. Who can face up to the mix of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, skinny chile slices, fresh cucumber strips, and stinky cilantro sprigs? You’ll have plentiful possibilities to customise your sandwich with filling innovations resembling grilled beef, roast fowl, and “the special”—a delectable mixture of garlicky beef, liver pâté, and Vietnamese cold-cuts.

starting a brand new realm of taste for somebody uninterested in average sandwich fare, The Banh Mi Handbook provides greater than fifty recipes and diverse insights for crafting quite a lot of sandwiches, from iconic classics to trendy options, including: 

Crispy Drunken Chicken
Shrimp in Caramel Sauce
Grilled Lemongrass Pork
red meat and Curry Sliders
Coconut Curry Tofu
Lettuce Wrap Banh Mi

revered foodstuff author Andrea Nguyen’s uncomplicated, scrumptious recipes for flavor-packed fillings, punchy home made condiments, and crunchy, colourful pickled greens convey the superior of Vietnamese highway nutrition for your kitchen.

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Notice Have the sandwich parts to your wok-seared shrimp banh mi able to move, as you will want the shrimp at the hot part. If the chile warmth within the shrimp isn’t scorching adequate for you, upload clean chile slices and/or line the bread with Sriracha aïoli. The cilantro Maggi mayonnaise lends stable style and colour distinction, as does the snow pea pickle, even though any of the opposite pickles might paintings good. clean chile warmth while it’s chilly outdoor as they’re becoming, clean chiles have much less oomph, so upload additional slices in your sandwiches; pull again in the summertime months while their warmth is on. Slices in the direction of the stem are warmer, as a chile’s punch is usually inside the capsaicin glands (membranes) hooked up to the seeds. red meat and pork within the Vietnamese kitchen, tasty, reasonable beef reigns very best. Many banh mi hire beef, from chilly cuts to the morsels during this bankruptcy. red meat, conversely, is taken into account a special-occasion deal with, to be savored in small, flavorful parts. Grilled Lemongrass red meat grilled lemongrass red meat Makes adequate for six sandwiches • Takes approximately 1 hour, plus 1 to 24 hours for marinating Viet chefs like to grill thinly sliced beef; it’s no ask yourself banh mi thit nuong is likely one of the ubiquitous recommendations at Viet delis. the flavour is usually extra candy than savory and dryish in texture. whilst I make the sandwiches at domestic, I marinate rich-tasting red meat shoulder with elemental southern Viet flavors—lemongrass, garlic, shallot, and fish sauce, then prepare dinner it on skewers. It’s a simple breezy direction towards banh mi heaven. 1½ kilos (675 g) boneless beef shoulder three huge cloves garlic, chopped � cup (1. 1 ounces / 35 g) coarsely chopped shallot 1 fats stalk lemongrass, trimmed and coarsely chopped (⅓ cup / 35 g;) � plus ⅛ teaspoon black pepper 2 tablespoons granulated sugar, or 2½ tablespoons firmly packed mild brown sugar 2 teaspoons darkish soy sauce, or 1½ teaspoons general soy sauce plus � teaspoon molasses 2 tablespoons fish sauce 1 tablespoon canola oil, plus extra for grilling minimize the beef around the grain into strips, each one approximately four to five inches (10 to twelve. five cm) lengthy, � inch (6 mm) thick, and 1 inch (2. five cm) large (see Maggi Steaks). put aside in a bowl. placed the remainder materials in a mini or widespread meals processor. Whirl right into a semicoarse puree. Pour over the red meat, then use your palms to therapeutic massage and coat the beef good. Thread onto skewers, overlaying so much of every skewer. (With 10-inch / 25-cm bamboo skewers, you’ll fill four or five of them. should you plan to cook dinner at the range best, reduce skewers in part to slot the grill pan, or hire brief skewers. ) provide each one skewer a gradual squeeze so the beef hugs the skewer and keeps its succulence in the course of cooking. Set on a plate, conceal, and marinate at room temperature for 1 hour. For most sensible taste, refrigerate the skewers in a single day or as much as 24 hours; allow sit down out at room temperature for forty five mins to take away the various sit back sooner than grilling. To cook dinner, organize a medium-hot charcoal hearth, preheat a gasoline grill to medium-high, or use a stove-top grill pan heated over medium-high warmth with a bit oil brushed on.

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