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OMG!!! This Banh Mi is insane!

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I am really excited about this one guys!

There is nothing I love more than creating a dish that-

A-reminds me of a trip that I have taken or a dish that I LOVE and…

b- can be made at home and will easily impress and make any sandwich lover happy.

The first time I tried a Banh mi was when I went backpacking through Vietnam 6 years ago… I have been hooked ever since. Crunchy, fresh, spicy, porky…this sandwich has got it all…

There are many different variations, some have grilled pork, pork belly, vietnamese sausage, pork liver (pate) etc. The bread is traditionally lighter than a classic french baguette and has a really crunchy crust (this is because they use a combination of rice flour and wheat flour in the dough), it is hard to find this bread so I just used a classic french baguette (it totally does the trick.)

I am SO excited about the flavor and texture combination in this sandwich. I just know you are going to LOVE IT!

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Garlicky Sriracha Mayo

1 whole head of garlic

1 teaspoon olive oil

1/2 cup mayo

2 tablespoons sriracha

pinch of salt

1 tsp fresh lemon juice

directions-

Pre-heat the oven to 350 degrees F. Cut the top part of the garlic off and place on the tin foil. Drizzle the olive oil over the garlic and wrap the tinfoil around the garlic. Place in the oven for 30 minutes, until the garlic is soft. Remove from the oven and let cool.

In a bowl squeeze out all the garlic from the skin, smash it with a fork to break it up. Place in the mayo, sriracha, lemon juice and salt. Mix and keep in fridge until ready to use.

Quick pickled carrots and jalapenos

2 carrots, julienned

1 jalapeno, finely sliced

2 1/2 tsp sugar

1 tsp salt

3/4 cup rice wine vinegar

½ cup water

directions-

in a bowl place the carrots and the sliced jalapeno, set aside.

in a small pot heat up the vinegar with the sugar and the salt. When the sugar and salt are dissolved pour the vinegar into the bowl with the carrots and the jalapeno. Pour in the water, stir and let sit for at least 30 min.

Spicy/Sweet GROUND PORK

1 ½ pounds ground pork 

½ pound ground smoked bacon (if you cant find it ground, then just buy regular bacon and finely chop)

2 teaspoons ground coriander

2 teaspoons ground cumin

1 tsp chili powder

5 scallions, finely sliced

5 cloves garlic, finely sliced

1 jalapeno, finely chopped (keep seeds in if you want it hot)

2 tablespoons honey

2 tablespoons fish sauce

2 tsp sugar

2 tsp rice wine vinegar

directions-

Heat up a large pan and place in the ground pork and ground bacon. Season well with salt and pepper. Sprinkle the ground coriander and cumin on top and saute until nice and golden. Remove the pork from the pan, keeping some fat in the pan and place the pork in a bowl on the side. In the same pan add the sliced scallions and the jalapeno, saute for a minute then add the garlic and season with salt and pepper. Add the pork back in and stir together. Add in the honey, fish sauce, sugar and rice wine vinegar, bring heat down and let simmer for 10 minutes. Check for seasoning. The sauce should be dark, sweet and slightly spicy. The meat can go in the sandwich hot, warm or cold…I like it warm.

To assemble the sandwich-

1- 1 fresh baguette (or you can buy individual buns and make mini sliders?!?!? great for a party!)

2- 2 persian cucumbers (or whatever kind of cucumber you can find…i just love the Persian cucumbers), peeled and sliced lengthwise

3- fresh cleaned cilantro

4-  quick pickled carrots and jalapeno

5- garlicky sriracha mayo

6- spicy sweet ground pork

directions-

Cut the baguette into whatever size sandwich you like then cut in half lengthwise keeping one side intact so that the filling stays in. Place a heaping spoonful of the pork on the bottom bun (making sure you get some of the fatty sauce with it…that shit is gold!), spread a nice amount of the garlicky sriracha mayo on the inside of the top bun. Place some cucumber slices, pickled carrots and jalapeno (only if you want it hot) on top of the pork and then STUFF a nice amount of cilantro inside the whole sandwich. Grab it with both hands and take a monster bite! ENJOY!