Pâté is a beloved livery spread for Vietnamese Bánh Mì sandwiches. Make your own pate at home with just a few simple ingredients and take your sandwich to the next level. This recipe makes about 2 cups.
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Bánh Mì is a Vietnamese sandwich that is popular all over the world. It is not just a sandwich, it's a cultural experience. The combination of flavors and textures is a true representation of the blending of French and Vietnamese cuisines. Learn everything you need to know about the Bánh Mi.
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Here is a Vietnamese chicken recipe that you can either grill for a charred smokey flavor on the weekend or quickly roast in the oven for a simple weeknight dinner. Infused with the amazing flavor of Chinese Five Spice, this simple chicken recipe goes well with steamed rice with a side of vegetables or in a classic Vietnamese bánh mì sandwich.
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You see this all over Chinatown: Chinese/Vietnamese BBQ Pork hanging from window shops. Known as Xa Xiu in Vietnamese or Char Siu in Chinese, this delicious BBQ porky goodness is to die for. When making this at home, I make sure to double or even triple the recipe because Xa Xiu can be used in many other Vietnamese dishes. You can find Xa Xiu in Banh Mi, Hu Tieu, Bun, Mi, Banh Bao or simply serve over steamed rice. The versatility is endless!
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When I was pregnant with my daughter, I had the appetite of a million elephants. I indulged in all my favorite food. You can't finish that? Let me help you out. At the time, I was working close to Oakland Chinatown. That meant plenty of cheap and satisfying Vietnamese Sandwiches (Bánh Mì). Pregnant me didn't order just one sandwich. I usually ordered two and both were easily finished in one seating. After I was done, I would order another one, as a snack, for my grueling 15-minute waddle back to the office.
My favorite Bánh Mì? It was hands-down the roasted chicken sandwich (Bánh Mì Gà Nướng). Oh, how I love thee.
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When I feel like torturing the neighbors, I take out the grill and cook up Nem Nướng, Vietnamese grilled pork sausage. I waft the aroma of this tasty Vietnamese sausage into their yard. That is what you get for taking my parking!
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Xiu Mai is made with a mixture of pork, shrimp and chopped-up jicama. The jicama provides a very subtle crunch to the meatballs, as well as serves as one of the components to keeping the meatballs moist. The meat balls are seared on a hot pan, then braised in a flavorful tomato sauce.
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I didn’t realize how much work goes into baking bread. I spent almost 6 hours from start to finish, making baguettes for Vietnamese Banh Mi sandwiches. Most of that time was spent waiting on the dough. If reincarnation exists, I would like to come back as bread dough. You get massaged, caressed, and allowed to sit and relax.
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