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The Banh Mi Handbook by Andrea Nguyen - Recipes
The Banh Mi Handbook by Andrea Nguyen - Recipes
contents
Introduction
cold cuts
banh mi 101
bread
13
23
39
chicken
55
seafood
71
vegetarian
103
alternative banh mi
83
115
Acknowledgments
Index
123
122
contents
Introduction
cold cuts
banh mi 101
bread
13
23
39
chicken
55
seafood
71
vegetarian
103
alternative banh mi
83
115
Acknowledgments
Index
123
122
notes
If the daikon gets stinky, open the jar and let it air out for
15 minutes before using. The pickle hasnt gone bad.
Peel and cut the daikon into sticks about 3 inches (7.5 cm)
long and 14 inch (6 mm) thick, the width of an average
chopstick. Peel and cut the carrot to match the size of the
daikon sticks but slightly skinnier. Put the vegetables in
a bowl. Toss with the salt and 2 teaspoons of the sugar.
Massage and knead the vegetables for 3 minutes, or until
you can bend a piece of daikon and the tips touch without breaking. They will have lost about a quarter of their
original volume.
33
notes
If the daikon gets stinky, open the jar and let it air out for
15 minutes before using. The pickle hasnt gone bad.
Peel and cut the daikon into sticks about 3 inches (7.5 cm)
long and 14 inch (6 mm) thick, the width of an average
chopstick. Peel and cut the carrot to match the size of the
daikon sticks but slightly skinnier. Put the vegetables in
a bowl. Toss with the salt and 2 teaspoons of the sugar.
Massage and knead the vegetables for 3 minutes, or until
you can bend a piece of daikon and the tips touch without breaking. They will have lost about a quarter of their
original volume.
33
chicken sate
Makes enough for 6 banh mi Takes 1 hour
Taking a cue from Bryant Ng, the sandwich-loving chef/owner of noteworthy Los Angeles restaurants
such as The Spice Table, I grill Malaysian chicken sate and slide the meat off the skewer into baguette for
banh mi. The result is stunning.
2 tablespoons coarsely
chopped ginger
teaspoon salt
1 teaspoon ground turmeric
2 tablespoons packed dark
brown sugar or shaved dark
palm sugar
cup (2.25 oz / 65 g)
coarsely chopped shallot
1 tablespoon canola oil,
plus more as needed
60
note
For chicken sate banh mi, combine the chicken with plain
or flavored mayo and red cabbage pickle (pages 27 and 34)
along with the chile, cucumber, and cilantro. As pictured
here, it's also great with the green tomato and lemongrass
pickle and, if you like, pickled shallot too (pages 36 and 37).
chicken sate
Makes enough for 6 banh mi Takes 1 hour
Taking a cue from Bryant Ng, the sandwich-loving chef/owner of noteworthy Los Angeles restaurants
such as The Spice Table, I grill Malaysian chicken sate and slide the meat off the skewer into baguette for
banh mi. The result is stunning.
2 tablespoons coarsely
chopped ginger
teaspoon salt
1 teaspoon ground turmeric
2 tablespoons packed dark
brown sugar or shaved dark
palm sugar
cup (2.25 oz / 65 g)
coarsely chopped shallot
1 tablespoon canola oil,
plus more as needed
60
note
For chicken sate banh mi, combine the chicken with plain
or flavored mayo and red cabbage pickle (pages 27 and 34)
along with the chile, cucumber, and cilantro. As pictured
here, it's also great with the green tomato and lemongrass
pickle and, if you like, pickled shallot too (pages 36 and 37).
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