VIETNAMESE BANH MI (Sandwich)

Vietnamese Banh Mi Sandwich (Caramelized Pork)

Marinate the following for 15 minutes and drain:
½ Cup julienne carrots
½ Tbsp rice wine vinegar
1 tsp Sugar

Mix the following ingredients for the sauce:
3 Tbsp Chili garlic sauce
½ tsp sugar
4 Tbsp mayonnaise

Marinate 1-½# pork tenderloin cut across the grain and into ½” pieces and flattened to ¼” in the following:

3 Tbsp Fish Sauce

2 Tbsp Maple Syrup

1 Tbsp Brown Sugar

2 Tbsp Soy Sauce

½ tsp Sesame Oil

2 Garlic Cloves, minced

1 Slice Ginger, minced

1 Green Onion, sliced thin

½ tsp Black Pepper

Sauce should be sweet and savory…adjust seasonings accordingly.

Marinate 30 minutes.

Heat a cast iron pan till almost smoking. Add meat and sear each side without moving for 1-2 minutes.

Prepare the crusty French bread or rolls by toasting them in a 350 degree oven.

Lather the sauce on the bread. Add the pork.  Add the carrots and some or all of the following ingredients:

Sliced cucumber

Cilantro

Sliced green onions

Jalapenos

Vietnamese Banh Mi Sandwich (Chicken)

1# chicken breast, cut into bite size pieces

Heat 4 tsp olive oil over medium heat. Season chicken well with salt, pepper, and garlic powder. Cook chicken over medium heat until cooked through, about 10 minutes. Set aside.

Proceed with the instructions above to prepare the sandwich.

FRESH SPRING ROLLS with THAI DIPPING SAUCE

A great idea for a light lunch.  Great Asian flavors.

THAI DIPPING SAUCE
4 Tsp Fish Sauce
1/4 Cup Water
2 Tbsp Lime Juice
1 Garlic clove, minced
2 Tbsp Sugar
1/2 Tsp Chili garlic Sauce
Whisk all ingredients together and serve with Spring Rolls.
To make ahead refrigerate up to 2 days; season with additional lime juice to taste before serving.

SPRING ROLLS
1 Tbsp Fresh Lime Juice
1/2 Tbsp Fish Sauce
1/2 Tsp Sugar
1 Carrot, peeled and shredded
1 Jalapeno Chile, minced
1 Cucumber (8 oz) halved lengthwise and seeded and cut into matchsticks
8 (8 inch) round Rice paper wrappers
1/2 Cup fresh Mint Leaves, torn into pieces
1/2 Cup fresh Cilantro Leaves
1/2 Cup fresh Spinach Leaves
1 Scallion, sliced thin (optional)
1/2 # Cooked Shrimp, (medium) halved lengthwise

Whisk lime juice, fish sauce and sugar until sugar dissolves. Divide the lime juice mixture in half and toss with  the carrot and Jalapeno in one bowl and cucumber in another. Spread a clean damp towel on the counter.

Fill a pie plate with 1" of room temperature water.  Working with 1 rice paper wrapper at a time, immerse it in the water until just pliable, about 2 minutes. Then transfer it to the towel.

Sprinkle each rice paper wrapper with about 6 torn mint leaves, 6 torn cilantro leaves and a few spinach leaves.  Add about 5 cucumber pieces horizontally on the wrapper and top with one tablespoon of the carrot mixture. Add scallions if using. Top with 2-3 shrimp halves. Adjust these ingredients to your particular taste.

Roll the rice wrappers up around the filling into a spring roll, transfer them to a large serving platter and cover with another clean, damp kitchen towel.  Slice each in half on the diagonal and serve with sauce.

To make ahead: Do not slice rolls in half.  Store in refrigerator up to 4 hours covered with the damp towel and slice in half before serving.