Thursday, March 10, 2011
Bahn Mi… it is the iconoclast of Vietnamese Sandwiches. They are delicious and like much of Asian cuisine the perfect blend of sweet, savory, salty, sour, soft, and crunchy. My own little twist is that rather than serving them on French baguette, I prefer the Chinese steam buns also known as Bao. I also love, and have more than once posted my pickled carrots, but just in case I have that simple recipe for you to have as well.
1 4 oz piece of grilled beef or pork any kind will do
Salt and freshly ground black pepper
Chinese Steamed Buns (Bao) or French bread, for serving
Pickled vegetables, for serving, recipe follows
Sriracha (Asian Hot Sauce) to taste or any spicey sauce you enjoy
1. Slice the meat into long, fajita like strips.
2. Steam the buns in a bamboo steamer or simply slice and toast your bread.
3. Slather mayonnaise on both sides. (Just goes to show you how the French colonization of Vietnam influenced their delicious cuisine.)
4. Assemble your sandwich according to your taste. I love lots of cilantro.
2 carrots, julienned
1/2 cup rice wine vinegar
Stir together all the ingredients; let them sit for 20 minutes. Drain and enjoy in your sandwich or as a condiment to other Asian dishes.
As always, much love, many blessings, and happy sandwich making.
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