The Banh Mi Handbook by Andrea Nguyen - Recipes

8/12/2019 The Banh Mi Handbook by Andrea Nguyen - Recipes

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INTRODUCTION 1

banh mi 101 5

Banh Mi Pantry 7 Master Banh Mi 9

bread 13

Bread Buying Guide 14 Homemade Banh Mi Rolls 17

mayonnaise, sauces, and pickles 23

Homemade Mayonnaise 24 Sriracha Aoli 26

Cilantro Maggi Mayonnaise27

Eggless Mayonnaise28

Garlic Yogurt Sauce 29 Mock Maggi Sauce 30

Spicy Hoisin Sauce 31 Daikon and Carrot Pickle 33

Citrusy Red Cabbage Pickle 34 Pickled Shallot 36

Snow Pea and Lemongrass Pickle 37

cold cuts 39

Garlic Pepper Pork Tenderloin 40 Cheaters Silky

Sausage 42 Garlicky Silky Sausage 44 Beef and Dill

Sausage 45 Gateway Chicken Liver Pt 47

Quick Pork Liver Pt 48 Edamame Pt 48

Headcheese Terrine 51 Baked Maggi Tofu 53

chicken 55

Hanoi Grilled Chicken 57 Classic Chicken 58

Chicken Sausage Patties 59 Chicken Sate 60

Sri Lankan Black Curry Chicken 63 Rotisserie Chicken

and Cracklings 65 Crispy Drunken Chicken 66

Oven-Fried Chicken Katsu 68

CONTENTS


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seafood 71

Shrimp in Caramel Sauce 73 Viet Oyster Po Boy 74

Panko-Crusted Tilapia 75 Sardine and Tomato Sauce 76

Herbed Salmon Cakes 79 Spicy Wok-Seared Shrimp 81

pork and beef 83

Grilled Lemongrass Pork 84 Meatballs in Tomato

Sauce 87 Chinese Barbecued Pork 89

Caramel Sauce Pulled Pork 90 Crispy Roast Pork 93

Viet Home-Style Doner Kebab 95 Beef and Curry

Sliders 96 Star Anise and Lemongrass Sloppy Joe 97

Korean Beef and Kimchi 99 Maggi Steaks 101

vegetarian 103

Peppery Portobello 105 Gingery Tofu Sliders 106

Egg and Tofu Pancakes 107 Coconut Curry Tofu 108

Thai Fried Omelet 111 Lemongrass Sriracha Tempeh 112

alternative banh mi 115

Banh Mi Buns 117 Lettuce Wrap Banh Mi 120

Banh Mi Salad 121

ACKNOWLEDGMENTS 122

INDEX 123


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mayonna

ise,sauces,andpickles

daikon and carrot pickle

Makes about 3 cups (750 ml) Takes about 20 minutes, plus 1 hour for marinating

If you only have one pickle for banh mi, this is it. Many banh mi shops opt to use only (or mostly) carrot

for their do chua(literally tart stuff). In your kitchen, emphasize the slight radish funk for a sandwich

with more character and cut the vegetables big enough to showcase their crunch; limp pickles get lost.

Select daikon thats firm, relatively smooth, and no wider than 2 inches (5 cm). A batch of this pickle

requires one thats about the length of a forearm. See Notes for worthy daikon substitutes.

1 medium daikon, about

1 pound (450 g)1 large carrot, about6 ounces (180 g)

1 teaspoon salt, ine sea saltpreerred

2 teaspoons plus cup

(3.5 oz / 105 g) sugar1 cups (300 ml) distilledwhite vinegar

1 cup (240 ml) lukewarmwater

Peel and cut the daikon into sticks about 3 inches (7.5 cm)

long and 14inch (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 with-

out breaking. They will have lost about a quarter of their

original volume.

Flush with running water, then drain in a mesh strainer

or colander. Press or shake to expel excess water. Transfer

to a 4-cup (1 l) jar.

For the brine, stir together the remaining 12cup (105 g)

sugar with the vinegar and water until dissolved. Pour

into the jar to cover well. Discard any excess brine. Use

after 1 hour or refrigerate for up to a month.

NOTES

I the daikon gets stinky, open the jar and let it air out or

15 minutes beore using. The pickle hasnt gone bad.

When daikon is unavailable, try another radish or similar

kind o vegetable, such as red radishes, watermelon radishes

(red meat radish), and purple top turnips. Pickles made with

watermelon and red radishes are a striking pink-orange. The

turnip will be stark white.

Whatever you select, it should have bite. I usually choose

red radishes a good 1 inch (2.5 cm) wide, and turnips andwatermelon radishes weighing about 8 ounces (225 g) each.

I using watermelon radishes or turnips, peel then cut them

into sticks like you would the daikon. Treat the carrot as sug-

gested in the main recipe.

Leave red radishes unpeeled and cut them into rounds

a generous 1/8inch (8 mm) thick. Cut the carrot lengthwise,

then thinly cut the halves on the bias. The shapes wont

match, but carrot rounds take longer to pickle. Afer tossing

the vegetables in salt and sugar, let them sit or about

10 minutes so theyll be easier to squeeze. Brine as usual.


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TheBanhMiHandbo

ok

60

1 pounds (675 g) boneless,skinless chicken thighs

2 teaspoons whole corianderseeds or ground coriander

2 teaspoons whole fennelseeds or ground fennel

teaspoon salt

1 teaspoon ground turmeric

2 tablespoons packed darkbrown sugar or shaved darkpalm sugar

2 cloves garlic, coarselychopped

2 tablespoons coarselychopped ginger

1 fat stalk lemongrass,trimmed and coarselychopped ( cup / 35g;see page 37)

cup (2.25 oz / 65 g)coarsely chopped shallot

1 tablespoon canola oil,plus more as needed

As needed, butterfly the chicken (see page 58 for details)

to even out the thickness. Cut across the grain into stripsabout 1 inch (2.5 cm) wide. Put into a bowl and set aside.

If starting with whole coriander and fennel seeds, toast

them in a skillet over medium heat until fragrant, about

3 minutes. Cool, then grind to a sawdust-like texture in a

spice grinder. Put the spices into a mini or full-size food

processor and add the salt, turmeric, sugar, garlic, ginger,

lemongrass, shallot, and oil. Process into a wet paste,

pausing and scraping to ensure an even texture. Add to

the chicken and use your hands to massage and coat well.

Thread the chicken onto skewers, covering most of each

skewer. (With 10-inch / 25-cm bamboo skewers, youll fill

4 or 5 of them. If you plan to cook them on the stove top,

use short skewers or cut long ones to fit the grill pan.)

Give each loaded skewer a gentle squeeze to ensure that

the chicken hugs the skewer (this keeps it succulent). Set

on a plate, cover, and marinate at room temperature for

30 minutes.

To grill the chicken, preheat a gas grill to medium-hot,

prepare a medium-hot charcoal fire, or use a stove-top

grill pan heated over medium-high heat with a little oil

brushed on. Right before grilling, brush oil on the skew-

ers. Cook for about 12 minutes, turning frequently andbasting with oil, until the chicken is slightly charred and

done. Nick a piece to check. Briefly cool before sliding the

chicken off the skewers.

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.


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Copyright 2014 by Andrea Quynhgiao Nguyen

Photographs copyright 2013 by Paige Green

Illustrations by Betsy Stromberg and Andrea Nguyen

All rights reserved.

Published in the United States by Ten Speed Press, an

imprint of the Crown Publishing Group, a division of

Random House LLC, a Penguin Random House Company,

New York.

www.crownpublishing.com

www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are

registered trademarks of Random House LLC

Library of Congress Cataloging-in-Publication Data

is on file with the publisher.

Hardcover ISBN: 978-1-60774-533-4

eBook ISBN: 978-1-60774-534-1

Printed in China

Design by Betsy Stromberg

Food Styling by Karen Shinto

Prop Styling by Tessa Watson

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The Banh Mi Handbook by Andrea Nguyen - Recipes

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