Im going to be serving an assortment of Banh mi for the adults attending my kids bday party. What should I serve on the side? has to be really easy as I’ll have a house full of out of town guests-prefer something prepared night before. Even considering purchasing frozen potstickers and making dipping sauce.
The banh mi IS a pretty filling sandwich. Its heritage is partly French, so it is appropriate for Euro-centric accompaniments. I’d have potato salad or macaroni salad. Not coleslaw since the sandwich has carrot/daikon slaw
It’s undeniable. Banh Mi is the PERFECT sandwich. Rich, savory meat combined with bright and crunchy homemade pickles stuffed into a fluffy baguette; what’s not to love?! We love this version because it requires minimal ingredients but still packs a powerful punch of flavor. Don’t sleep on it, people!
Made this? Let us know how it went in the comment section below!
YIELDS: 2 SERVINGS PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 0 HOURS 40 MINS
10 oz. pork tenderloin
6 tbsp. hoisin sauce, divided
6 tbsp. rice wine vinegar, divided
2 garlic cloves, grated
2 tbsp. fish sauce
1 medium carrot, thinly sliced
1 medium daikon radish, thinly sliced
1 tsp. kosher salt
2 tbsp. vegetable oil
12-inch baguette, sliced in half lengthwise
1/4 c. mayonnaise
1/2 c. cilantro leaves and tender stems
Preheat oven to 425°. Place pork tenderloin into the freezer for 15 minutes; this will make it easier to slice thinly.
Slice frozen tenderloin as thinly as possible. Transfer to a medium bowl, add 3 tablespoons hoisin sauce, 3 tablespoons rice vinegar, garlic, and fish sauce to bowl; mix until well combined. Let sit at room temperature for 15 minutes.
Toss carrot and daikon with remaining vinegar and salt; let sit at room temperature until ready to use. In a large cast-iron skillet on medium high, heat oil and add marinated pork. Cook without stirring for 4 minutes. Give it a toss and continue to cook 1 minute.
Toast baguette in oven for 10 minutes until golden brown. Spread mayonnaise on bottom half and remaining hoisin sauce on top half. Layer pork, then pickled veggies and cilantro on bottom half. Place on the top half and slice cross wise before serving.
A full-flavoured alternative to your usual weekend roast – serve with a big bowl of rice
whole chicken, about 1.8kg
two thumb-size pieces root ginger
1 stick lemongrass, bashed with a rolling pin
1 lime, cut into quarters
70g/2½ oz pack Massaman curry paste (I used Blue Elephant)
1 tsp olive oil
450g baby new potatoes, any larger ones halved
400ml/14fl oz can coconut milk
1 tsp brown sugar, any type
200g green beans, trimmed
1 tsp fish sauce
2 tbsp unsalted peanuts, crushed (optional) basmati rice, to serve
1. Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
2. Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
3. Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.
1. Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.
2. Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.
3. Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.
Pinoy (Filipino ) Chicken Noodle Soup is a tasty noodle soup dish usually made from bone-in chicken thighs, bacon and chicken liver. It has that good Asian chicken flavor and can help keep you warm during cold season.
I love cooking my own chicken noodle soup at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make chicken noodle soup the way I like it to be and within my budget.
This Recipe for Chicken Noodle Soup is very simple and quick and yet delicious. This is perfect for those Asian Food Lovers. Enjoy Cooking!!!
1 lb. chicken, cut into small pieces
1 lb. round miki noodles
½ cup chopped chicken liver
4 pcs. crumbled bacon
4 cups chicken broth
½ small cabbage, core removed and chopped
1 medium carrot, julienne
¼ cup chopped green onions
1 medium yellow onion, diced
4 cloves garlic, crushed
2 tbsp. fish sauce we called it (patis)
2 tbsp. cooking oil
2 cups water
Heat the oil in a cooking pot.
Then sauté the garlic and onion.
Then add the chicken and cook for 5 to 7 minutes or until it turns light brown.
Add the chicken liver. Stir and cook for 2-3 minutes.
Pour-in water and chicken broth, cover and simmer for 25-30 minutes.
Add the bacon, cabbage and carrots. Stir and cook for 3 to 5 minutes.
Pour-in the fish sauce and stir.
Pour the miki noodles and cook for 5 to 7 minutes.
Pancit Molo is a Filipino soup dish that makes you wonder why it’s called pancit. Pancit refers to noodle dishes, and this dish doesn’t have noodles at all. It uses wonton, soimai or molo wrappers. Not to mention most of the pancit recipes are dry while this pancit molo is a soup.
Pancit Molo is a soup dish composed of a mixture of ground pork wrapped in wonton wrappers, shredded chicken meat, and shrimps. This dish is a well known Filipino dish that resembles the Chinese dish called wanton soup but the finest ingredients and flavor makes this dish stand out.
Today I will give you my version of this dish, I’m sure you will love it.
1 onion, peeled & sliced thinly
2 cloves garlic, peeled & minced
1 tbsp. cooking oil
10 cups homemade broth
1 tbsp. fish sauce
1 pc. green onions, ends trimmed and chopped
1 cloves fried garlic bits
½ tsp. salt to taste
¼ tsp. pepper to taste
For the Homemade Broth:
3 pounds bone-in chicken parts (wings, thighs)
12-13 cups boiling water
1 onion, peeled & chopped
4 cloves garlic, peeled & minced
1 tsp. pepper corns
1 tbsp. cooking oil
2 pcs. bay leaves
1 tbsp. salt to taste
For the Wontons:
2 pounds ground pork
1 pack (30 pcs.) wonton wrappers
1 small carrot, peeled and shredded
1 tbsp. soy sauce
½ cup green onions, finely chopped
½ cup water chestnuts, finely chopped
3 cloves garlic, peeled and minced
2 tsp. salt to taste
1 tsp. pepper to taste
For the Homemade Broth:
Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.
Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.
Raise heat to high and add boiling water.
Add bay leaves and peppercorns, season with salt.
Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
With a slotted spoon, remove chicken pieces from broth.
Allow to cool to touch. Remove meat from bones and shred.
Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.
For the Wontons:
In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.
Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.
For the Final Pancit Molo:
Heat oil in a pot over medium heat.
Then Add onions and garlic and cook until aromatic.
Add broth and bring to a simmer.
Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.
Add wontons and cook for about 8 to 10 minutes or until cooked through.
Add chicken and cook for about 2 to 3 minutes or until heated through.
Divide wontons, shredded chicken and broth into serving bowls.