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Go Banh Mi Crazy with this Parties That Cook Vietnamese Sandwich Recipe

Lucky you! April Fool’s Day isn’t until tomorrow, so we will not prank you. After all, we wouldn’t want to be one of those awkwardly early pranksters… Yeah.

This completely serious blog post was inspired by MEE. Bun Mee, that is. Opening Friday in San Francisco, this Vietnamese street food restaurant is stirring up a lot of buzz from popular sources like Thrillist and Daily Candy. With nine banh mi variations in the works, what’s not to be excited about? In case you want to try making your own, Parties That Cook has your recipe for delicious Banh Mi Sandwiches, complete with tangy Pickled Vegetables and the spicy kick of Hot Chili Mayo!

Vietnamese Pork Meatball Banh Mi Sandwiches with Cilantro and Mint
This recipe can also be found in our Appetizer Recipe Library.

Ingredients
Pickled Vegetables:
2 cups Carrots (about 1 ½ large carrots), peeled and coarsely grated
2 cups Daikon (Japanese white radish – about half a large radish), peeled and coarsely grated
¼ cup unseasoned rice vinegar
¼ cup sugar
1 teaspoon coarse kosher salt

Hot Chili Mayo:
1 cup mayonnaise
2 whole green onions, finely chopped
1 Tablespoon Sriracha
¼ teaspoon kosher salt
2 pounds ground pork
½ cup finely chopped fresh basil
4 garlic cloves, minced
6 green onions, finely chopped
2 Tablespoon fish sauce
2 Tablespoon Sriracha
2 Tablespoon sugar
4 teaspoons cornstarch
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 Tablespoon sesame oil
1 Tablespoon canola oil

Sandwich Assembly:
2 baguettes
Red jalapeño slices for garnish
1 bunch fresh cilantro sprigs
1 bunch mint
Toothpicks

Methods/Steps
Prepare Vegetables:
Place the carrots, daikon, rice vinegar, sugar and salt into a small bowl and let sit for ½ hour up to 1 hour. Stir occasionally.

Make Mayo: Stir mayo, green onions, Sriracha and salt together in a small bowl. Set aside.

Make Meatballs: Preheat oven to 300°F. In a large bowl, gently mix pork, basil, garlic, green onions, fish sauce, Sriracha, sugar, cornstarch, salt and pepper. Using moistened hands or a small scoop, roll meat mixture into 1 ½-inch meatballs.  Arrange on baking sheet.

Cook Meatballs: Heat sesame oil and canola oil in large skillet over medium-high heat. Add half of the meatballs. Sear meatballs until brown all over. Lower the heat if browning too quickly, about 5 minutes. Transfer meatballs to another sheet pan. Repeat with remaining meatballs. Then place into oven to finish cooking for 7-8 minutes, until cooked through.

Assemble Sandwiches: Cut each baguette into 8 mini baguettes. Then cut each mini baguette 2/3rd the way through (leaving one side attached). Pull out enough bread from each mini baguette to leave 1/4-inch-thick shell. Spread hot chili mayo over each bread shell. Cut a meatball in half and place in a mini baguette.  In the middle of the meatball, place cilantro and mint, pickled carrot and Daikon, and finish with a sprig of cilantro. Arrange red jalapeños on top. Secure with a toothpick.

Serve: Garnish tray by making sure the cilantro and vegetables are poking out showing off all of the beautiful colors.

Serves/Makes
Makes 24 Mini Sandwiches

Recipe adapted by Parties That Cook®

For other Vietnamese food options, Thrillist has rolled out a Bay Area Banh Mi Map.  You should also check out Kitchen Side Car and Little Knock – the forces behind tonight’s Rice Paper Scissors, a Saigon-style pop-up open from 6pm until they’re sold out! Follow @kitchensidecar and @littleknock for the exact location.

Parties That Cook’s March Madness Recipe: Almond-Orange Butter Cake with Ginger Crème Anglaise

Good food: bringing people together since before you were born. A great example of this is Parties That Cook’s Almond-Orange Butter Cake with Ginger Crème Anglaise. Did I stress the “Orange” part enough? This Sweet (Sixteen) treat is perfect for March Madness AND the upcoming Giant’s Season! Invite your Elite Eight friends over to watch the NCAA brackets narrow, or take the MLB preseason time you have left to practice this game-winning recipe! After all, WE TALKIN’ BOUT PRACTICE!

Almond-Orange Butter Cake with Ginger Crème Anglaise
You can find this recipe and other great dessert recipes in our Dessert Recipe Library!

Ingredients
Ramekins:

3 Tablespoons butter
3 Tablespoons sugar

Cake:
3 ounces almond paste or marzipan, cold
1/2 cup + 2 Tablespoons sugar
5 ounces unsalted butter, softened
3 large eggs, at room temperature
1/2 teaspoon vanilla
1/8 teaspoon orange oil (optional)
1 1/2 teaspoons orange zest, finely chopped or grated
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt

Ginger Crème Anglaise:
3-inch knob of ginger, peeled
2 cups milk
1/2 vanilla bean, slit down the length of the bean
4 egg yolks
1/3 cup sugar

Garnish:
Orange slices and toasted almonds

Methods/Steps

Preheat the oven to 350°F.

Prepare Ramekins: Using a pastry brush, brush 8 ramekins with melted butter. Coat each ramekin with sugar, tapping any extra sugar.

Cake: Process the almond paste in a food processor until it is in small pieces (1/8″ in size) then place in a large bowl. Add the sugar and mix well, using a hand or stand mixer. Add the soft butter and continue to mix until it is pale and fluffy. Break the eggs into a separate small bowl and add the vanilla, orange oil and grated orange zest and beat lightly to combine. With the mixer running, add egg mixture to the butter mixture in small batches, approximating one egg at a time, waiting for each addition to be fully incorporated before adding the next (the mixture might look a little curdled and this is fine).

Sift Dry Ingredients: Sift together the flour, baking powder and salt into a small bowl.  Add these dry ingredients into the butter/egg mixture all at once and mix in gently just until incorporated. Do not over mix or the cake will be tough.

Bake Cake: Divide the batter evenly among the ramekins. Place the ramekins onto a sheet pan and place into the  pre-heated oven. Bake for about 20 minutes.  If it is browning too quickly, cover loosely with foil.  When the cake is springy to the touch, is starting to pull away from the sides, and a knife inserted in the center comes out clean, it is done.  Cool on a rack for 10 minutes in the pan, and then turn out onto a serving plate to cool completely.

Blanch Ginger: Slice ginger into 1/4” thick slices.  Place in a small saucepan with cold water and bring to a boil.  Drain and reserve the ginger.

Make Crème Anglaise: In a medium saucepan, add the milk.  Scrape out the vanilla seeds and add them to the milk along with the rest of the vanilla bean. Add the blanched ginger.  Turn the heat to medium-high and bring just to a boil, stirring occasionally.  Let sit for about 10 minutes to steep. Beat the yolks and sugar together until well-blended and thick.  Temper the yolks by slowly stirring in the hot milk. Pour the yolk/milk mixture back into the saucepan. Heat the mixture, stirring constantly, until thick. The mixture is ready when it thickly coats the back of a spoon, and a line drawn with your finger remains intact or when the temperature reaches 160°F.  Strain through a fine sieve into a bowl over and an ice bath.  Chill until ready to serve.

Serve: Pour some of the crème Anglaise onto a plate.  Place a cake on top.  Garnish with oranges  and toasted almonds.

Serves/Makes
Serves 8

Recipe adapted by Parties That Cook® www.PartiesThatCook.com from Joanne Weir.