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    Vietnamese recipes ベトナム料理

    スモーキーレモングラスポークバインミー l アジアの定番料理



    スモーキーレモングラスポークバインミー l アジアの定番料理

    I love Vietnamese food and I made this buni because I went to a restaurant and I was disappointed with how dry the bread and pork was. I knew I could make one better. So, I made this bunme with fragrant marinades and lemongrass pork and as much herbs and pickles as my heart desires. I pounded lemongrass, garlic, and shallotss until they released all the beautiful aromomas. And then I added oyster sauce, fish sauce, duck soy sauce, and honey. I poured the sauce all over some thinly sliced pork and allowed them to marinate for at least half an hour. To a hot oil pan, I allowed this to fry both sides until they dab on a nice char. And now for the best part, let’s make our sandwich. So go ahead and load up the juicy pork, sliced cucumbers, coriander, and homemade Vietnamese pickles. The recipe is in the comments. Now that’s what I call a bun me. Now I can’t finish this myself. So tell me, do you want to

    Here’s Vietnamese Banh Mi with smokey grilled pork and crisp pickled veggies. It’s comforting, fresh, and just a little indulgent. It’s crisp, savoury, and just the right amount of tangy – the kind of sandwich you’ll keep craving long after the last bite.

    Ingredients
    • 1 lb pork tenderloin, cut into long thin slices
    • 2 shallots, minced
    • 4 cloves garlic, minced
    • 2 stalks lemongrass, finely minced
    • 1 tbsp oyster sauce
    • 1 tbsp fish sauce
    • 1 tsp dark soy sauce
    • 1 tbsp honey
    • Vietnamese Pickled Carrots and Radish (Do Chua) – video recipe here: https://youtube.com/shorts/uXU4qcm9nmg?si=cm0hI_zjfur5jc8g
    • Freshly baked baguette
    • Butter

    Steps
    1. Start with the aromatics – pound your garlic, shallots, and lemongrass until they smell irresistible. Stir in the oyster sauce, fish sauce, dark soy, and honey to make a rich, fragrant marinade.
    2. Slice your pork into long strips and let them soak up that sauce for at least 30 minutes.
    3. Heat up a pan or grill and cook the pork until it gets a gorgeous char on the outside.
    4. While that’s happening, toast your baguette, slice it open, and gently pull out some of the soft white centre.
    5. Spread on some butter, then layer in your smoky pork, crunchy Do Chua, slices of cucumber, and a few sprigs of fresh coriander. A drizzle of Maggi seasoning at the end takes it over the top.
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    3件のコメント

    1. @tedteocookingshow on

      Here’s Vietnamese Banh Mi with smokey grilled pork and crisp pickled veggies. It’s comforting, fresh, and just a little indulgent. It’s crisp, savoury, and just the right amount of tangy – the kind of sandwich you’ll keep craving long after the last bite.

      Ingredients

      • 1 lb pork tenderloin, cut into long thin slices

      • 2 shallots, minced

      • 4 cloves garlic, minced

      • 2 stalks lemongrass, finely minced

      • 1 tbsp oyster sauce

      • 1 tbsp fish sauce

      • 1 tsp dark soy sauce

      • 1 tbsp honey

      • Vietnamese Pickled Carrots and Radish (Do Chua) – video recipe here: https://youtube.com/shorts/uXU4qcm9nmg?si=cm0hI_zjfur5jc8g

      • Freshly baked baguette

      • Butter

      Steps

      1. Start with the aromatics – pound your garlic, shallots, and lemongrass until they smell irresistible. Stir in the oyster sauce, fish sauce, dark soy, and honey to make a rich, fragrant marinade.

      2. Slice your pork into long strips and let them soak up that sauce for at least 30 minutes.

      3. Heat up a pan or grill and cook the pork until it gets a gorgeous char on the outside.

      4. While that’s happening, toast your baguette, slice it open, and gently pull out some of the soft white centre.

      5. Spread on some butter, then layer in your smoky pork, crunchy Do Chua, slices of cucumber, and a few sprigs of fresh coriander. A drizzle of Maggi seasoning at the end takes it over the top.

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