the banh mi handbook by andrea nguyen - recipes
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https://itunes.apple.com/us/book/the-banh-mi-handbook/id795980961?mt=11https://www.google.com/search?tbo=p&tbm=bks&q=isbn:9781607745334&gws_rd=sslhttp://www.indiebound.org/book/9781607745334?aff=randomhouse1http://www.barnesandnoble.com/w/?ean=9781607745334&cm_mmc=Random%20House-_-The+Banh+Mi+Handbook-HC--scribd-9781607745334-_-The+Banh+Mi+Handbook-HC--scribd-9781607745334-_-The+Banh+Mi+Handbookhttp://www.amazon.com/gp/product/160774533X?ie=UTF8&tag=randohouseinc700419-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=160774533X -
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INTRODUCTION 1
banh mi 101 5
Banh Mi Pantry 7 Master Banh Mi 9
bread 13
Bread Buying Guide 14 Homemade Banh Mi Rolls 17
mayonnaise, sauces, and pickles 23
Homemade Mayonnaise 24 Sriracha Aoli 26
Cilantro Maggi Mayonnaise27
Eggless Mayonnaise28
Garlic Yogurt Sauce 29 Mock Maggi Sauce 30
Spicy Hoisin Sauce 31 Daikon and Carrot Pickle 33
Citrusy Red Cabbage Pickle 34 Pickled Shallot 36
Snow Pea and Lemongrass Pickle 37
cold cuts 39
Garlic Pepper Pork Tenderloin 40 Cheaters Silky
Sausage 42 Garlicky Silky Sausage 44 Beef and Dill
Sausage 45 Gateway Chicken Liver Pt 47
Quick Pork Liver Pt 48 Edamame Pt 48
Headcheese Terrine 51 Baked Maggi Tofu 53
chicken 55
Hanoi Grilled Chicken 57 Classic Chicken 58
Chicken Sausage Patties 59 Chicken Sate 60
Sri Lankan Black Curry Chicken 63 Rotisserie Chicken
and Cracklings 65 Crispy Drunken Chicken 66
Oven-Fried Chicken Katsu 68
CONTENTS
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seafood 71
Shrimp in Caramel Sauce 73 Viet Oyster Po Boy 74
Panko-Crusted Tilapia 75 Sardine and Tomato Sauce 76
Herbed Salmon Cakes 79 Spicy Wok-Seared Shrimp 81
pork and beef 83
Grilled Lemongrass Pork 84 Meatballs in Tomato
Sauce 87 Chinese Barbecued Pork 89
Caramel Sauce Pulled Pork 90 Crispy Roast Pork 93
Viet Home-Style Doner Kebab 95 Beef and Curry
Sliders 96 Star Anise and Lemongrass Sloppy Joe 97
Korean Beef and Kimchi 99 Maggi Steaks 101
vegetarian 103
Peppery Portobello 105 Gingery Tofu Sliders 106
Egg and Tofu Pancakes 107 Coconut Curry Tofu 108
Thai Fried Omelet 111 Lemongrass Sriracha Tempeh 112
alternative banh mi 115
Banh Mi Buns 117 Lettuce Wrap Banh Mi 120
Banh Mi Salad 121
ACKNOWLEDGMENTS 122
INDEX 123
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mayonna
ise,sauces,andpickles
daikon and carrot pickle
Makes about 3 cups (750 ml) Takes about 20 minutes, plus 1 hour for marinating
If you only have one pickle for banh mi, this is it. Many banh mi shops opt to use only (or mostly) carrot
for their do chua(literally tart stuff). In your kitchen, emphasize the slight radish funk for a sandwich
with more character and cut the vegetables big enough to showcase their crunch; limp pickles get lost.
Select daikon thats firm, relatively smooth, and no wider than 2 inches (5 cm). A batch of this pickle
requires one thats about the length of a forearm. See Notes for worthy daikon substitutes.
1 medium daikon, about
1 pound (450 g)1 large carrot, about6 ounces (180 g)
1 teaspoon salt, ine sea saltpreerred
2 teaspoons plus cup
(3.5 oz / 105 g) sugar1 cups (300 ml) distilledwhite vinegar
1 cup (240 ml) lukewarmwater
Peel and cut the daikon into sticks about 3 inches (7.5 cm)
long and 14inch (6 mm) thick, the width of an average
chopstick. Peel and cut the carrot to match the size of the
daikon sticks but slightly skinnier. Put the vegetables in
a bowl. Toss with the salt and 2 teaspoons of the sugar.
Massage and knead the vegetables for 3 minutes, or until
you can bend a piece of daikon and the tips touch with-
out breaking. They will have lost about a quarter of their
original volume.
Flush with running water, then drain in a mesh strainer
or colander. Press or shake to expel excess water. Transfer
to a 4-cup (1 l) jar.
For the brine, stir together the remaining 12cup (105 g)
sugar with the vinegar and water until dissolved. Pour
into the jar to cover well. Discard any excess brine. Use
after 1 hour or refrigerate for up to a month.
NOTES
I the daikon gets stinky, open the jar and let it air out or
15 minutes beore using. The pickle hasnt gone bad.
When daikon is unavailable, try another radish or similar
kind o vegetable, such as red radishes, watermelon radishes
(red meat radish), and purple top turnips. Pickles made with
watermelon and red radishes are a striking pink-orange. The
turnip will be stark white.
Whatever you select, it should have bite. I usually choose
red radishes a good 1 inch (2.5 cm) wide, and turnips andwatermelon radishes weighing about 8 ounces (225 g) each.
I using watermelon radishes or turnips, peel then cut them
into sticks like you would the daikon. Treat the carrot as sug-
gested in the main recipe.
Leave red radishes unpeeled and cut them into rounds
a generous 1/8inch (8 mm) thick. Cut the carrot lengthwise,
then thinly cut the halves on the bias. The shapes wont
match, but carrot rounds take longer to pickle. Afer tossing
the vegetables in salt and sugar, let them sit or about
10 minutes so theyll be easier to squeeze. Brine as usual.
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TheBanhMiHandbo
ok
60
1 pounds (675 g) boneless,skinless chicken thighs
2 teaspoons whole corianderseeds or ground coriander
2 teaspoons whole fennelseeds or ground fennel
teaspoon salt
1 teaspoon ground turmeric
2 tablespoons packed darkbrown sugar or shaved darkpalm sugar
2 cloves garlic, coarselychopped
2 tablespoons coarselychopped ginger
1 fat stalk lemongrass,trimmed and coarselychopped ( cup / 35g;see page 37)
cup (2.25 oz / 65 g)coarsely chopped shallot
1 tablespoon canola oil,plus more as needed
As needed, butterfly the chicken (see page 58 for details)
to even out the thickness. Cut across the grain into stripsabout 1 inch (2.5 cm) wide. Put into a bowl and set aside.
If starting with whole coriander and fennel seeds, toast
them in a skillet over medium heat until fragrant, about
3 minutes. Cool, then grind to a sawdust-like texture in a
spice grinder. Put the spices into a mini or full-size food
processor and add the salt, turmeric, sugar, garlic, ginger,
lemongrass, shallot, and oil. Process into a wet paste,
pausing and scraping to ensure an even texture. Add to
the chicken and use your hands to massage and coat well.
Thread the chicken onto skewers, covering most of each
skewer. (With 10-inch / 25-cm bamboo skewers, youll fill
4 or 5 of them. If you plan to cook them on the stove top,
use short skewers or cut long ones to fit the grill pan.)
Give each loaded skewer a gentle squeeze to ensure that
the chicken hugs the skewer (this keeps it succulent). Set
on a plate, cover, and marinate at room temperature for
30 minutes.
To grill the chicken, preheat a gas grill to medium-hot,
prepare a medium-hot charcoal fire, or use a stove-top
grill pan heated over medium-high heat with a little oil
brushed on. Right before grilling, brush oil on the skew-
ers. Cook for about 12 minutes, turning frequently andbasting with oil, until the chicken is slightly charred and
done. Nick a piece to check. Briefly cool before sliding the
chicken off the skewers.
NOTE
For chicken sate banh mi, combine the chicken with plain
or flavored mayo and red cabbage pickle (pages 27 and 34)
along with the chile, cucumber, and cilantro. As pictured
here, it's also great with the green tomato and lemongrass
pickle and, if you like, pickled shallot too (pages 36 and 37).
chicken sate
Makes enough for 6 banh mi Takes 1 hour
Taking a cue from Bryant Ng, the sandwich-loving chef/owner of noteworthy Los Angeles restaurants
such as The Spice Table, I grill Malaysian chicken sate and slide the meat off the skewer into baguette for
banh mi. The result is stunning.
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Copyright 2014 by Andrea Quynhgiao Nguyen
Photographs copyright 2013 by Paige Green
Illustrations by Betsy Stromberg and Andrea Nguyen
All rights reserved.
Published in the United States by Ten Speed Press, an
imprint of the Crown Publishing Group, a division of
Random House LLC, a Penguin Random House Company,
New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are
registered trademarks of Random House LLC
Library of Congress Cataloging-in-Publication Data
is on file with the publisher.
Hardcover ISBN: 978-1-60774-533-4
eBook ISBN: 978-1-60774-534-1
Printed in China
Design by Betsy Stromberg
Food Styling by Karen Shinto
Prop Styling by Tessa Watson
10 9 8 7 6 5 4 3 2 1
First Edition