Bánh Mì

Bánh Mì Recipe
Photo: Oxmoor House
Although the bánh mì may have originated in the markets of Saigon, in bigger cities in the U.S. it is now as much of an American lunchtime staple as the burrito or panini. There are as many variations of the bánh mì as there are cooks who make it. This version combines pork, cucumber, and a pickled slaw of radish, carrot, and onion. 

Yield:

Serves 4 (serving size: 1 sandwich)
Total time: 1 Hour, 20 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 20 Minutes
Total: 1 Hour, 20 Minutes

Nutritional Information

Calories 416
Fat 11.6 g
Satfat 2.6 g
Monofat 4.4 g
Polyfat 4.1 g
Protein 22 g
Carbohydrate 55.5 g
Fiber 3.3 g
Cholesterol 55 mg
Iron 2.5 mg
Sodium 691 mg
Calcium 76 mg

Ingredients

Pickles:
1/2 cup rice vinegar
1/3 cup granulated sugar
1/3 cup water
2 teaspoons sambal oelek
1/2 cup shredded carrot
1/3 cup matchstick-cut radishes
1/3 cup thinly sliced red onion
Sandwiches:
6 (2-ounce) boneless pork breakfast cutlets
1/4 teaspoon kosher salt
Cooking spray
1 (12-ounce) French bread baguette (16 inches long)
1/4 cup light mayonnaise
1 teaspoon sambal oelek
1/4 cup thinly sliced peeled cucumber
1/2 cup cilantro leaves

Preparation

1. To prepare pickles, combine first 4 ingredients (through sambal oelek) in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat. Add carrot, radishes, and onion. Let stand, uncovered, at room temperature 1 hour.

2. Preheat broiler.

3. Place pork between 2 sheets of plastic wrap; pound to 1/8-inch thickness using a meat mallet or small heavy skillet. Sprinkle pork evenly with salt, and place on a broiler pan coated with cooking spray. Broil 5 minutes. Remove from pan.

4. Cut bread in half lengthwise. Hollow out bottom half of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Place bread halves, cut sides up, on a baking sheet. Broil 1 minute or until toasted.

5. Combine mayonnaise and 1 teaspoon sambal oelek in a small bowl. Spread mayonnaise mixture on cut side of bread top. Layer pickled vegetables, pork slices, cucumber, and cilantro evenly on bread bottom. Cover with bread top. Cut sandwich into 4 equal portions.

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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