Classic Banh Mi

Classic Banh Mi

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

 

INGREDIENTS

  • 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

 

DIRECTIONS

  1. Preheat oven to 425°. Place pork tenderloin into the freezer for 15 minutes; this will make it easier to slice thinly.
  2. 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.
  3. 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.
  4. 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.

 

 

Classic Banh Mi
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Crunchy Mandarin Orange-Chicken Salad

Crunchy Mandarin Orange-Chicken Salad

This recipe was semi-inspired by the Chinese Chicken Salad at The Cheesecake Factory. I fell in love with dish in eighth grade—it made me feel grown up and sophisticated. Twenty something years later, I still find the salad delicious. It’s sweet, savory, refreshing, and extremely crunchy. (I’m a huge sucker for iceberg lettuce.)

The History of Chinese Chicken Salad

The exact origin of “Chinese Chicken Salad” is unknown. However, legend has it that it was invented in the 1960s at Madam Wu’s in Los Angeles because Cary Grant requested it. Sunset magazine published a recipe in 1970, and Wolfgang Puck created his own version of it in the 80’s.

The salad itself is much more American than it is Chinese. In her book, The Seventh Daughter: My Culinary Journey From Beijing To San Francisco, chef Cecilia Chang says, “In China, lettuce was imported and rare and salads were things that were pickled.” Because my recipe is based on a American chains version of a very American dish, I decided to change the name to more accurately describe what it is: a crunchy salad with chicken and mandarin oranges.

The Crunch Factor

Many restaurant versions of the dish, including The Cheesecake Factory use wonton strips and crispy rice noodles. I sub in a block of broken up ramen—the cheap, dried stuff, not the fresh noodles that come refrigerated. Broken up, the crunchy, wavy noodles act as croutons. The almonds can be easily swapped for cashews or roasted peanuts.

The Chicken 

Leftover rotisserie chicken works wonderfully for this recipe, but if you have chicken breasts on hand, follow our easy guide to poaching chicken.

Mandarin Oranges

I’m a sucker for the syrupy sweetness you get from a can of mandarin oranges. But fresh mandarin oranges (aka clementines) will add the perfect pop of brightness to your salad.

 

 

YIELDS: 8 SERVINGS              PREP TIME: 0 HOURS 15 MINS             TOTAL TIME: 0 HOURS 20 MINS

 

 

INGREDIENTS:

FOR THE SALAD

  • 3 c. finely chopped romaine or iceberg lettuce
  • 2 c. shredded red cabbage
  • 2 c. shredded chicken
  • 1/2 c. jarred mandarin oranges, drained
  • 1 instant ramen packet, crushed (flavor packet discarded)
  • 1/2 c. shredded carrot
  • 1/3 c. sliced green onions
  • 1/4 c. sliced almonds

FOR THE DRESSING

  • 3 tbsp. rice wine vinegar
  • 2 tbsp. honey
  • 1 tbsp. sesame oil
  • 1 tbsp. hoisin sauce
  • 2 tbsp. soy sauce
  • 1 tsp. minced ginger
  • 1 clove garlic, minced
  • 1/4 c. vegetable oil

 

DIRECTIONS:

  1. Make salad: In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrots, green onions, and sliced almonds.
  2. Make dressing: In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. Slowly drizzle in vegetable oil, whisking constantly until emulsified.
  3. Before serving, drizzle dressing over salad and toss to combine.

 

 

Crunchy Mandarin Orange-Chicken Salad
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Pepper Steak

Pepper Steak

Pepper steak is a stir-fried Chinese American dish consisting of sliced beef steak cooked with sliced bell peppers, bamboo shoots and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe.

We’re huge fans of homemade beef and broccoli, but no matter how hard they try, some people can’t seem to convert to the church of broccoli. This is the broccoli-free version of your favorite stir-fry and has quickly become one of our favorits. We like  to use both red and green peppers (because they make the dish so dang pretty!), but you can swap in whatever colors you like best. Serve with rice and you’ve got yourself a delicious dinner on the table in no time.

Tried making this awesome dish? Let us know how it went in the comments below!

 

YIELDS:

4 SERVINGS

PREP TIME:

0 HOURS 15 MINS

TOTAL TIME:

0 HOURS 30 MINS

INGREDIENTS:

 
1/4 c. low-sodium soy sauce
2 tbsp. rice wine vinegar
4 tsp. packed brown sugar
1 tbsp. cornstarch
2 tbsp. vegetable oil, divided

Kosher salt

Freshly ground black pepper

1 lb. flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
green bell pepper, thinly sliced
3 cloves garlic, minced
1 tbsp. freshly minced ginger

Cooked white rice, for serving

DIRECTIONS:

 

1. In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.

2. Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more. 

3. Serve with rice.


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Shrimp Shiu Mai

Shrimp Shiu Mai

Last month I was  craving dim sum or steamed dumplings and going out to my favorite Chinese restaurant that still had dim sum carts was out of the question.  The virus thing you know.

So after searching for frozen dumplings that would hit the spot I decided that I had to DIY my own.  It’s tedious, frozen ones are so much easier.  But I wanted shrimp dumplings, not chicken and shrimp or pork and shrimp, just shrimp.  So armed with my bamboo steamer and wanton wrappers I set off to make shrimp shiu mai. And they were delicious!

You can find all the ingredients at any Asian market, they’re pretty basic.

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Shrimp Shiu Mai

Ingredients:

1 Tsp. Fresh Ginger, finely grated

1 Tsp Garlic, minced

1/2 Lb. Raw shrimp, peeled and deveined

1/4 Cup Water Chestnuts (canned)

1 Egg white

1 Tsp. Soy Sauce

1/2 Tsp. Sesame Oil

1/2 Tsp. Rice Wine Vinegar

20 pcs. Wanton or dumpling wrappers

Directions:

Put garlic, ginger, and shrimp in a food processor.

Pulse until shrimp is broken up.

Add water chestnuts and pulse to chop.

Add egg white, soy sauce, sesame oil, and vinegar.  Pulse to fully combine.

Place 1 Tbs. shrimp filling on to the center of each wrapper.

With damp fingertips (dampen with water) moisten the edge of wrapper.

Pinch wrapper together into small folds.

Work around the filling so in the end the filling is still visible.

Line bamboo steamer with  parchment paper and place dumplings inside.  Allow some space between dumplings so they don’t stick together.

Steam over boiling water for about 7-8 minutes or until  filling is cooked.

Serve with preferred dipping sauce like soy sauce or seasoned rice vinegar.

 


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