Vietnamese Hoagies

Wow. You may not change one thing about this recipe. Unless you can't find a daikon radish in which case a regular one would suffice. I am madly in love with this dish. I was so excited when I saw this and it didn't disappoint. It's a Vietnamese Banh Mi which is basically a hoagie. Um, two of my favorite things combined?! I love a good sandwich hoagie (which is why Danny's Market is my favorite place back home) and I have a soft spot for almost any type of Asian cuisine. 

Anyway, don't be intimidated by the list of ingredients! It's really not a lot and it's totally work it. I was skeptical of pickling the veggies but they added a nice sweetness to the sandwich to balance out the spicy mayo and jalapenos. Plus it was super easy: pickle veggies, leave for work, come home and bam! We all know I'm a sucker for Sriracha mayo and it was perfect for this dish. The meatballs were divine and reminded me of the filling from some dumplings I've had. Good flavor and sauteing them in the sesame oil adds a little something special.

Pork Meatball Banh Mi

(From Bon Appetit)

Ingredients:
Hot Chili Mayo
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (such as sriracha)
Meatballs
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
Pickled Veggies
2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon radish (or other radish)
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt

Sandwiches
1 tablespoon Asian sesame oil
4 10-inch-long individual baguettes
Thinly sliced jalapeño chiles
16 large fresh cilantro sprigs
Directions:

1. Pickle your veggies an hour in advance. Mix together rice vinegar and sugar. Pour over the carrots and daikon. I kept mine separate so the daikon didn't turn orange. Let them sit at least an hour and then drain the juice.

2. Make your hot chili mayo by combining mayo, hot chili sauce, and green onions. Season with salt to taste.
3. Meatball time! Gently mix all meatball ingredients together, do not over mix! Roll mixture into small one inch meatballs (about a tablespoon of meat), set aside on a tray. These can be made one day ahead and refrigerated.
4. Heat sesame oil in a large pan on medium-high heat. Saute meatballs until brown and cooked through, turning often, about 10-15 minutes. You may have to make them in batches depending on the size of your pan.
5. Slice each baguette and pull out some bread from each half. Spread chili mayo on each side. Add jalapenos and cilantro to bottom half. Fill will desired amount of meatballs and top with pickled veggies. Press down the baguette tops and enjoy!

The Condiments!

Spicy Mayo, Daikon, Carrot, Jalapeno, and Cilantro

A Hit And A Miss

I love asian food, I love BLTs, I loved these spring rolls (especially once I added some Cabot Cheddar....which is always on my BLTs.). Mr. Lawyer on the other hand started out with a "Aren't spring rolls suppose to be fried" which was quickly followed by him comparing the rice paper to a condom. Needless to say, he took all the insides out and I was left to eat the lion's share. I was worried about using rice paper for the first time but it was super easy! (see the pictures below) The Sriracha Mayo was to die for and would be a welcome addition to any sandwich.

BLT Spring Rolls

(from Inspired Taste)

Ingredients:
4 8-inch rice paper (spring roll) wrappers
2 cups packed shredded or baby lettuce leaves
1 large tomato, cut into 1/4-inch slices
4 strips cooked thick-cut bacon
Cabot Cheddar Cheese!
1/4 cup mayonnaise
juice of 1/2 a lime
1-2 teaspoons Sriracha chili sauce
salt to taste
Directions:
1. Combine mayonnaise, lime juice and 1 teaspoon of chili sauce. Taste for spiciness then add more chili sauce if needed. Season with salt.
2. Dip a rice paper into a plate of warm water for 5-10 seconds; shake off excess water and place on a clean kitchen towel or cutting board. Stack shredded or baby lettuce leaves on the lower third of the rice paper. Add tomatoes then a strip of bacon. Spread about 2 teaspoons of lime mayonnaise then top with some more lettuce.
3. Fold the bottom of the rice paper up over the lettuce, tomato and bacon. Fold in the sides, then roll up. Repeat with remaining ingredients. If one of the wrappers rips, carefully overlap the two edges then continue to assemble the roll.

Soak.

 Fill it up.

 Fold.

Lemongrass Chicken

"In my book, it's a win" so says Mr. Lawyer. It was different, it grew on me, but I'm not itching to make it again. Of course I don't know how I stand on curry powder so I only used 1 teaspoon instead of a tablespoon. I just used one jalapeno instead of 3 chilies and I would increase that, it could have used more spice. It was an interesting combination of salty and sweet. It was fun to branch out and use lemongrass from my garden!

Vietnamese Lemongrass Chicken

(adapted form Food and Wine Magazine)

Ingredients:
2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons cooking oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion for garnishingMethod:
Directions:
1. In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
2. In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
3. Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.