OK OK... I've been trying to make a great banh mi and none of the recipes I have found are good. A pork banh mi recipe from the New York Times was so-so, but certainly not awe-inspiring. I'm looking for something to knock my socks off. Have any ideas? Perhaps I should try chicken since I'm not a huge fan of pork -- unless it is BBQ'ed.
Also, I'm going to attempt to make a banh mi hamburger (THE American Banh Mi?).
Any suggestions to either would be greatly appreciated.
Comments ... #
This looks like a pretty good one:
http://www.food52.com/recipes/4817_caramelized_pork_bnh_m
from this thread: http://www.toledotalk.com/cgi-bin/tt.pl/article/81013/Banh_Mi_for_those_who_want_it
posted by toledolen_ on May 08, 2011 at 02:12:41 pm #
I think the main disappointment has been the bread. The ingredients are good, but where or what bread should I use. I'm tempted to try the sweet Hawaiian bread, but most banh mis call for something that is similar to a french baguette.
Yeah - you really need a good french bread to do it right.
posted by toledolen_ on May 08, 2011 at 02:51:54 pm #
french baguette is the right way to go. you can get decent french at the anderson's bakery. we did banh mis a few weeks ago, and really enjoyed them.
one of the keys (i've found) is the balance of textures. we used pate and homemade smoked bbq pork. we also quick pickled some radishes... you can see the basic spread of what we used in the pictures above. holy smokes was it ever good.
So, just plain smoked pork before it is treated with any kind of BBQ sauce? Did you re-cook the pork, or just use it straight from the smoker? Did you marinade the pork in anything? Also, what kind of pate?
I used pork that was semi-seasoned with BBQ sauce -- I bought it this way. The recipe I used called for a fish-sauce marinade that seemed to make the pork far too salty.
What are your thoughts on preparing a banh mi burger? Think I should marinate the ground beef before cooking, or?
PS... thanks for the link Len. It looks delicious, and I'll certainly try it.
Upso --
Are those pickled olives in the picture? And did you use regular radishes instead of daikon?
pork was straight from the smoker, with an asian inspired bbq rub. wasn't a need to add sauce, since all of the fat in the pork rendered the pork suuuuuper moist. we used a truffled pate but I really think any kind would work. it's more for the texture than the flavor I think.
yes, we used regular radishes and no... no olives. but actually olives would work pretty good on this type of sandwich.
as for a banh mi burger... i think it could work. but i think you'd want a burger patty on the thinner side, as a strong beef taste could overwhelm the other ingredients. if I did a banh mi burger, i'd probably mix something in with the meat prior to cooking. say, jalapenos, carrots, soy, sugar and a little fish sauce.
definitely a fun sandwich to experiment with!!!
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