Banh mi skewers, a delightful fusion of Vietnamese and skewer cuisine, are a tantalizing treat that combines the vibrant flavors of Southeast Asia with the convenience of skewer cooking. These skewers offer a unique culinary adventure, capturing the essence of traditional banh mi sandwiches in a compact and portable form. Whether you are craving a quick and tasty appetizer, a fun finger food for a party, or a flavorful addition to your next barbecue, banh mi skewers are sure to satisfy your cravings. Embark on a culinary journey and discover the secrets to crafting the perfect banh mi skewers, blending the aromatic herbs and zesty pickled vegetables with tender marinated meat.
Check out the recipes below so you can choose the best recipe for yourself!
BANH MI
A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.
Provided by metzstar
Categories World Cuisine Recipes Asian
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
- Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
- While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
- Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
- Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
- To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.
Nutrition Facts : Calories 657.2 calories, Carbohydrate 85.2 g, Cholesterol 42.8 mg, Fat 25.2 g, Fiber 3.7 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 990 mg, Sugar 30 g
BANH MI SKEWERS
I love banh mi sandwiches but wanted to make them a little easier to serve for a party. These skewers are a really fun twist! For easier prep on the day of the party, make the meatballs in advance and freeze them. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine vinegar, sugar and salt; whisk until sugar is dissolved. Add cucumber, carrots and radishes; let stand until serving. Combine mayonnaise and chili sauce; refrigerate until serving., In another large bowl, combine cilantro, green onions, soy sauce, garlic and cayenne. Add pork; mix lightly but thoroughly. Shape into 36 balls., In a large skillet, heat oil over medium heat. Cook meatballs in batches until cooked through, turning occasionally., Drain vegetable mixture. On 12 metal or wooden skewers, alternately thread vegetables, meatballs and baguette slices. Serve with Sriracha mayonnaise.
Nutrition Facts : Calories 336 calories, Fat 24g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 416mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
SEARED RIB EYE BAHN MI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 17
Steps:
- For the quick-pickled vegetables: Bring the rice vinegar, sugar, chile paste and 1/2 cup water to a boil in a small saucepan. Combine the radishes and carrots in a small bowl and pour the pickling liquid over the top. Set aside and allow to cool and pickle while you prepare the remaining ingredients, at least 20 minutes or up to 1 hour.
- For the rib-eye steak: Heat the olive oil in a large heavy-bottomed skillet over medium to medium-high heat. Sprinkle the steak on all sides with the salt and pepper. Place the steak in the skillet and cook until it reaches the desired temperature, about 4 minutes per side for a perfect medium-rare. Meanwhile, mix the butter and soy sauce together in a small bowl. Remove the steak to a plate and immediately spread the soy butter over the top. Let the steak rest and the butter melt into the steak, 5 to 7 minutes.
- For the spicy mayonnaise: Mix together the mayonnaise, chile paste and sesame oil in a small bowl until completely combined. Set aside.
- To assemble: Using a sharp knife, split the baguette through the middle. Spread the top and bottom with the spicy mayonnaise. Thinly slice the steak and shingle it on the bottom of the bread. Drain the pickled carrots and radishes and place on top of the steak. Finish with the cucumber ribbons and cilantro. Cut the sandwich into thirds or fourths and serve.
BANH MI SLIDERS
Vietnamese-inspired pork and beef banh mi sliders. Spread with Sriracha-cilantro aioli and top with daikon cucumber relish and pickled carrots.
Provided by Bryan Buerkle
Categories Everyday Cooking More Meal Ideas Recipes Mini Foods Main Dishes Slider Recipes
Time 25m
Yield 5
Number Of Ingredients 13
Steps:
- Gently mix beef, pork, oats, bread, egg, onion, green onion, soup mix, basil, soy sauce, ginger, and sesame oil together. Form 10 slider-sized patties.
- Heat a frying pan over medium-high heat. Add patties and pan-fry until meat is browned and no longer pink in the centers, flipping as needed, 5 to 7 minutes.
- While patties fry, toast slider buns in a toaster until lightly browned, 30 seconds to 1 minute each.
- Add patties to toasted buns and serve.
Nutrition Facts : Calories 538.8 calories, Carbohydrate 570 g, Cholesterol 94.8 mg, Fat 20.4 g, Fiber 1.3 g, Protein 25.9 g, SaturatedFat 5.2 g, Sodium 461.5 mg, Sugar 0.8 g
Tips:
- Choose the right baguette. A good banh mi baguette should be crusty on the outside and fluffy on the inside. It should also be able to hold up to the fillings without getting soggy.
- Make sure your fillings are fresh and flavorful. The quality of your fillings will make or break your banh mi. Use fresh, high-quality ingredients and don't be afraid to experiment with different flavors.
- Don't overload your banh mi. A banh mi should be a balanced combination of flavors and textures. Don't overload it with fillings, or it will be difficult to eat and enjoy.
- Serve your banh mi immediately. Banh mi is best served fresh, so make sure to serve it as soon as it's made.
Conclusion:
Banh mi is a delicious and versatile Vietnamese sandwich that can be enjoyed for breakfast, lunch, or dinner. With its crispy baguette, flavorful fillings, and fresh herbs, banh mi is a surefire hit with everyone who tries it. So next time you're looking for a quick and easy meal, give banh mi a try. You won't be disappointed!
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