Tag Archive: Banh Mi


Okay, I confess, I didn’t set out to make a deconstructed rice bowl.  If I’d thought of that, I would have hard-boiled some eggs and served it in a bowl.  Next time!  And there will be a next time.  This dinner was yummy.

Sausage, Brown Rice, Roasted Veggies, and Salad

6 Cups cooked brown rice.  I always use a rice cooker and season with a salt blend and a spoon of duck fat (purchased at my local market).

1 Medium onion, chopped roughly.

2 lb. smoked sausage (I used smoked turkey sausage)  Lots of possibilities here!

1 yellow squash and 1 zucchini, sliced 1/2 inch thick and tossed with olive oil and salt or other seasoning blend.   I used Italian, but rosemary and thyme would be good.

2 ob. baby portobello mushrooms, cut in half, and tossed with olive oil and salt or other seasoning blend.  I used onion salt and a pepper blend.

1 can beans of choice, drained and rinsed.  I used cannellini beans.

This meal is so versatile, you can season and imitate different international cuisines.  Use garam marsala, or five spice, curry, or coriander with lime zest, etc.  You get the idea.  Take it whatever flavor direction you want.

I served this with Banh Mi veggies I always keep on hand, and it was a huge hit.  I also put together a salad kit.

https://vickidelbrouck.wordpress.com/2018/01/30/chicken-and-biscuits-banh-mi-fusion/

 

First cut up the veggies and toss with oil and seasonings.  Tasting it raw is the only what to make sure it’s not underseasoned.

Put rice in rice cooker next, as it will take longer than the rest of the foods.

Heat olive oil in skillet and cook onions over low 5-10 minutes, while you cut the sausage into semicircles.

Once the onion is softened, put sausage in on top of it and put on a lid.  It will take about the same amount of time as the rice for this to caramelize nicely.

Put the squash and mushrooms on a baking sheet and bake at 400F for 15-20 minutes, or until tender.

When the rice is nearly done, and just a little liquid remains in the bottom, unplug and stir in beans.  Place lid back on to keep warm while squash and mushrooms finishes.

I really wish I’d thought of the rice bowl angle earlier.  A nice egg on top would have been the bomb!

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I try to make a breakfast/brunch every Sunday.  A busy schedule led to frozen breakfast sandwiches on BOGO.  Today, I felt inspired to use the pie crusts that had sitting in the fridge for too long, and the diced ham I bought on BOGO for the corn chowder, which ended up having the leftover chicken or turkey or whatever in it instead.  I bought berries intending to make a berry salad.  There’s some endive from our salad the other night.  Lots of Banh Mi style veggies still.  Setting everything out and letting everyone visit the table like a salad bar/buffet was great!  It looked kind of nice, too.

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The quiche were asparagus ham or spinach ham.  Both used tofutti cream cheese substitute and vegan mozzarella shreds, for a healthier take.

2 pie shells (I like to buy Immaculate brand, but any will do).  These will be baked before filling at 375 for 10 minutes, or as directed on the packaging.  Pierce them with a fork to prevent lifting and cracking.  Turn oven down to 320 when you take the crusts out.  The quiche cook at a lower temperature.

Filling:

8 eggs

1 container tofutti cream cheese substitute

4 Tbsp. butter

1 package mozzarella shred vegan cheese

2 (8 oz) packages diced ham, drained and dried

1 can spinach, well drained (ideally overnight)

1 can cut asparagus, drained

  1.  Place drained asparagus in one bowl and the spinach in another.
  2. Melt butter in dutch oven over medium heat.  Add in ham and cook and caramelize a little  to richen the flavor.
  3. In the meantime, you can crack four eggs over each bowl of vegetables.

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  1. Stir in cream cheese and melt over low heat, stirring regularly.
  2. Spread half of the cream cheese ham mixture into each baked pie crust.
  3. Whisk eggs and veggies.  Add in mozzarella shreds and pour over ham mixture.

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  1. Bake at 320 for about 45 minutes.   They never seem completely set because of the cream cheese, but they are done when they don’t jiggle.

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I had some frozen crispy breaded chicken breasts on hand and decided to make chicken and biscuits.  We all love the banh mi style veggies, so I was inspired to fuse a southern classic of chicken on biscuits, and top it with sriracha aioli and banh mi pickled veggies.  The result was better than I could have imagined!  I baked the biscuits first, and then baked the frozen chicken patties and cubed potatoes tossed with oil, salt and pepper.  All was done at the same time and was yummy.  I made the banh mi veggies before work this morning, so they would be ready for tonight’s dinner.  We’ll do this again!

Banh mi fusion

Banh Mi Style Veggies:

1 hothouse cucumber, sliced thinly

1 bag carrot matchsticks

1 sweet onion, halved and thinly sliced

1/2 c. sugar

1/2 c. water

1 c. vinegar (I used white vinegar, but rice wine vinegar is better)

Heat sugar, water and vinegar until sugar dissolves.

Pour over veggies and refrigerate at least 1 hour before serving.  This gets better every day and is amazing on sandwiches, salads, and as a crunchy topping for most anything!

 

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I was recently treated to a local restaurant called YOLO for a lunch with my boss and his daughter and girlfriend to celebrate Christmas.  Having been well-trained in the past to read all menus from right to left and respectfully order a reasonably priced item, I chose the moderately priced Vietnamese Banh Mi sandwich.  Wow!  A love affair has begun.  The flavors were intoxicating.  I began trolling the internet for recipes and discovered that there are so many variations, we can have a “Banh Mi” type sandwich on a regular basis, since the ingredients usually used are non-shadetree (good for my arthritis) and I love, love, love freshly pickled onions and the like.  For New Years, since pork is traditionally considered a good luck meal, I’ll be trying out my own first Bahn Mi using pork.  Even though I don’t have pictures yet, I decided that working through the planning process by blogging it might be fun.  I’m also potentially going to do a side that includes, what else, black-eyed peas.  The picture above is from Martha Stewart, and the pictures below from Taste of Home, sites I visit regularly for ideas.  Another favorite of mine is Damn Delicious.  Food Network also provides a good cross section of styles.  I also love America’s Test Kitchen and Cook’s Country.  My love of cooking was also enhanced by Lidia’s Italy and Fort Lauderdale’s own Chef Jean Pierre of Sunshine Cuisine.

The first step is deciding on the pork portion of the recipe.  Alton Brown (who I love) uses ground pork in his recipe.  As a devoted sale shopper, I will likely be opting for whatever good quality pork is on a great sale, and cooking it in the crock pot.  It will likely be a loin or roast.  I will thinly slice or shred, depending on the meat’s texture.  The internet is full of variations using steak, chicken, fish, you name it.  The idea is a crusty bread, tasty protein, pickled veggies, and a spicy condiment.

The bread is important too.  YOLO used a super crusty baguette.  The words “bahn mi” actually mean baguette or bread in Vietnamese.  My thoughtful daughter gave me a gift card to Lucky’s so I can sip and stroll, and they have freshly baked baguettes on sale most of the time.  It’s a good bet I’ll get my bread there.  They also have a killer produce department, so the veggies to be pickled can be bought there.  Depending on what the sales are next weekend, I may be able to one-stop shop!!

Almost all the recipes called for a sriracha or spicy style mayonnaise or aioli.  This I will likely make myself, since I always have sriracha and mayonnaise in the fridge.  Let me clarify, however, that for some people on a shade tree free diet, sriracha is a big no no because of the hot peppers used to make it.  However, I seem to still be able to have sriracha with no pain.  Ketchup and pizza sauce have proven to not be something I will be eating anymore, though.  My pain returned within an hour of very small amounts of both.

The juices from the cooked pork should also be cooked down for a dipping sauce, so this is kind of like a Vietnamese “French Dip”.

Writing this has helped to build enthusiasm for food again.  After a huge Christmas Eve of Ham, Bacon-Wrapped Carrots, and Roasted Squash, followed by an even bigger Christmas feast of turkey and all the usual trimmings.

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