Best 7 Bushs Asian Banh Mi Sandwich Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to achieving the perfect balance of flavors and textures, the Bush's Asian Banh Mi Sandwich stands as a shining example of culinary excellence. This remarkable sandwich showcases a captivating combination of Vietnamese-inspired ingredients, artfully arranged between two toasted pieces of bread. The journey to crafting this delightful dish involves a careful selection of premium ingredients, from the succulent grilled chicken or tofu to the vibrant pickled vegetables and crisp herbs. With each bite, the Bush's Asian Banh Mi Sandwich promises an explosion of zesty, savory, and refreshing flavors, leaving taste buds tantalized and spirits lifted. Embark on a culinary adventure as we delve into the secrets of creating this iconic sandwich, exploring the key components that make it a true masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

BAJA BáNH Mì RECIPE BY TASTY



Baja Bánh Mì Recipe by Tasty image

A spin on a traditional Vietnamese dish, crispy beer-battered sweet potatoes are the star of this bánh mì sandwich. Served with a mushroom pâté spread, and topped with pickled vegetables, fresh avocado, and cilantro, it's so hearty and delicious, you probably won't even notice that it's meatless!

Provided by Tikeyah Whittle

Categories     Lunch

Time 3h30m

Yield 4 servings

Number Of Ingredients 34

6 tablespoons neutral oil, such as canola or vegetable
6 tablespoons soy sauce
2 large stalks lemongrass, bruised and cut into ½-inch (1 1/4 cm) pieces
3 cloves garlic, crushed
1 lime, juiced
¼ cup rice wine vinegar
2 large sweet potatoes, cut into ⅛-inch (3 mm) thick planks
2 cups canola oil, for frying
1 ½ cups all purpose flour, divided
1 teaspoon kosher salt
2 cups lager beer
1 cup rice wine vinegar
½ cup water
2 tablespoons sugar
1 teaspoon kosher salt
2 large carrots, cut into matchsticks
½ medium red onion, thinly sliced
1 lb cremini mushroom, cleaned and stemmed
2 tablespoons olive oil
¼ medium red onion, minced
2 cloves garlic, minced
1 fresh ginger, peeled and minced
2 teaspoons vegan worcestershire
1 tablespoon soy sauce
⅓ cup vegan mayonnaise
1 teaspoon chipotle powder
¼ medium purple cabbage, thinly sliced
½ teaspoon kosher salt
1 lime juice
4 French rolls, split lengthwise and toasted (6 in - 15 cm)
½ english cucumber, peeled into ribbons
1 large avocado, thinly sliced
1 jalapeño, thinly sliced
1 cup fresh cilantro, washed and large stems removed

Steps:

  • Marinate the beer-battered sweet potatoes: In a wide, shallow dish, whisk together the oil, soy sauce, lemongrass, garlic, lime juice, and rice wine vinegar. Add the sweet potatoes to the marinade and toss to coat. Cover the dish with plastic wrap and marinate the sweet potatoes in the refrigerator for 1-2 hours.
  • Make the quick pickled vegetables: In a small pan, combine the rice wine vinegar, water, sugar, and salt. Bring to a low simmer over medium-high heat, stirring until the sugar is dissolved.
  • Add the carrots and onion to 2 separate medium bowls. Pour half of the pickle brine into each bowl. Cover each bowl with plastic wrap and transfer to the refrigerator for at least 30 minutes, or overnight. The longer the vegetables pickle, the deeper the color of the red onions and the stronger the flavor of both will be.
  • Make the mushroom pâté: Add the mushrooms to a food processor and pulse until finely chopped.
  • In a medium skillet, heat the olive oil over medium heat. When the oil is shimmering, add the red onion and garlic and sauté for 2-3 minutes, until fragrant. Add the mushrooms and cook for 5-8 minutes, until most of the moisture has been released and they begin to brown. Add the ginger, vegan Worcestershire sauce, and soy sauce. Cook for 1-2 minutes, until the liquid is fully absorbed and beginning to caramelize. Remove the pan from the heat and let cool for 5-10 minutes.
  • Return the mushroom mixture to the food processor and process until nearly smooth, 20-30 seconds. Set aside until ready to assemble the sandwiches.
  • Finish the beer-battered sweet potato: In a large, high-walled skillet, heat the canola oil over medium-high heat until it reaches 375°F (190°C).
  • While the oil is heating, prepare the beer batter: In a shallow dish with a lip, whisk together the 1 cup (125 G) flour, the salt, and beer until smooth. Add the remaining ½ cup (60 G) flour to a separate shallow dish.
  • When the oil is hot, begin dredging the sweet potatoes. Working one plank at a time, remove the sweet potato from the marinade, letting any excess drip off. Lightly dredge in the flour, then coat in the beer batter.
  • Immediately drop the sweet potato plank into the hot oil. Fry in batches of 2 or 3 planks for 2-3 minutes, flipping halfway through, until golden brown. Drain on a wire rack or paper towel-lined baking sheet. Let cool slightly.
  • Make the vegan chipotle mayonnaise: In a small bowl, mix together the mayonnaise and chipotle powder.
  • Make the slaw: In a medium bowl, toss the cabbage with the salt and lime juice.
  • Assemble the sandwiches: Spread 2 tablespoons of the mushroom pâté onto the bottom of a toasted French roll. Top with cucumber ribbons and 3-4 slices of avocado. Add 1-2 sweet potato planks, then top with jalapeño, pickled carrots and onions, cabbage slaw, and cilantro. Spread chipotle mayonnaise on the top half of the roll, then close the sandwich.
  • Enjoy!

BANH MI



Banh Mi image

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

½ cup rice vinegar
¼ cup water
¼ cup white sugar
¼ cup carrot, cut into 1/16-inch-thick matchsticks
¼ cup white (daikon) radish, cut into 1/16-inch-thick matchsticks
¼ cup thinly sliced white onion
1 skinless, boneless chicken breast half
garlic salt to taste
ground black pepper to taste
1 (12 inch) French baguette
4 tablespoons mayonnaise
¼ cup thinly sliced cucumber
1 tablespoon fresh cilantro leaves
1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks
1 wedge lime

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 MEATBALL SANDWICH RECIPE BY TASTY



Banh Mi Meatball Sandwich Recipe by Tasty image

Here's what you need: daikon radish, carrot, jalapeñoes, sugar, salt, sesame oil, rice vinegar, ground pork, fresh cilantro, scallion, garlic, fish sauce, siracha, sugar, salt and pepper mix, cornstarch, baguette, sriracha mayonnaise, fresh cilantro

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 19

1 ½ cups daikon radish
1 ½ cups carrot
2 jalapeñoes
2 tablespoons sugar
½ teaspoon salt
2 teaspoons sesame oil
3 tablespoons rice vinegar
1 lb ground pork
2 tablespoons fresh cilantro, chopped
1 scallion, chopped
3 cloves garlic, minced
1 tablespoon fish sauce
1 tablespoon siracha
2 teaspoons sugar
salt and pepper mix, to taste
1 tablespoon cornstarch
baguette
sriracha mayonnaise
fresh cilantro

Steps:

  • Combine the pickled carrot and daikon ingredients in a mixing bowl. Set aside and let them pickle for at least an hour.
  • Combine all of the banh mi meatball ingredients in a large mixing bowl. Form ping pong sized meatballs. Pan fry until browned on all sides and cooked all the way through.
  • Put together the sandwich. Smear a layer of Sriracha mayo on one half of the baguette, add the meats, a few of the pickled carrots and daikon and some fresh cilantro. Top with other half of baguette.
  • Enjoy!

Nutrition Facts : Calories 423 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 1 gram, Protein 30 grams, Sugar 13 grams

BANH MI (ASIAN SANDWICH)



Banh Mi (Asian Sandwich) image

Make and share this Banh Mi (Asian Sandwich) recipe from Food.com.

Provided by Brenda Sun

Categories     Lunch/Snacks

Time 40m

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 16

1/2 cup shredded carrot
1/2 cup daikon radish
1 tablespoon cider vinegar
2 teaspoons sugar
1/4 teaspoon kosher salt
3 tablespoons chili-garlic sauce (such as lee kum kee)
1 1/2 teaspoons sugar
1 (7 lb) pork tenderloin, trimmed
cooking spray
1/2 teaspoon salt
3 tablespoons fat-free mayonnaise
2 (20 inch) French baguettes
1 cucumber (cut into 16 thin strips)
16 fresh cilantro stems
2 sprigs green onions, cut length wise
1 seeded thinly sliced jalapeno pepper

Steps:

  • Combine the first five ingredients; cover and let stand for 15 mins to and hour; then drain.
  • Preheat oven to 400°F.
  • Combine the chili garlic sauce and 1 1/2 teaspoons of sugar; stir well. Place pork on the rack of a small roasting pan or broiling pan coated with cooking spray. Spread 2 tablespoons of the chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt.
  • Bake at 400°F for 20 minutes or until a thermometer registers at 155°F (slightly pink) Cool; cover, and refrigerate.
  • Combine mayo and the remaining chili garlic mixture; cover and refrigerate.
  • Cut each baguette horizontally. Cutting into but not completely through. Spread mayo garlic mixture evenly on cut sides. Thinly slice the pork; divide evenly between baguettes. Top evenly with carrot mixture, arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with the green onions and jalapeno. Press gently to close; Cut each baguette in to four servings.

Nutrition Facts : Calories 1062.5, Fat 27.2, SaturatedFat 8.6, Cholesterol 262.6, Sodium 1558.4, Carbohydrate 99.8, Fiber 6.2, Sugar 3.8, Protein 98.1

VIETNAMESE-STYLE SANDWICH: BANH MI



Vietnamese-Style Sandwich: Banh Mi image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

1/2 cup water
1/4 cup sugar
1/4 cup distilled white vinegar
1/2 cup julienned carrot
1/2 cup julienned daikon radish
Kosher salt
1 teaspoon vegetable oil
1 tablespoon finely chopped onion
6 ounces ground pork
1 tablespoon roast pork seasoning mix*
Pinch garlic powder
Pinch ground black pepper
Four 10-inch baguettes
Mayonnaise, as needed
8 thin slices Vietnamese-style pork roll (cha lua), or bologna
8 slices Vietnamese-style salami, or ham or turkey
4 teaspoons soy sauce
1/2 cup fresh cilantro sprigs
1/4 medium English cucumber, cut lengthwise into 4 slices
Freshly ground black pepper
Asian-style chili oil, to taste, optional

Steps:

  • Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
  • Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
  • Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side.

BUSH'S® ASIAN BANH MI SANDWICH



BUSH'S® Asian Banh Mi Sandwich image

A vacation in one bite, this sandwich has the authentic flavor that crosses continents.

Provided by BUSHS

Categories     Bush's Baked Beans

Time 15m

Yield 4

Number Of Ingredients 8

1 (21 ounce) can BUSH'S® Sriracha Beans
1 pound teriyaki-marinated pork tenderloin, thinly sliced
1 loaf whole wheat baguette, cut into four 6-inch lengths and split
4 tablespoons sriracha mayonnaise
8 teaspoons hoisin sauce
1 cup seedless cucumber, chopped into matchstick pieces
1 cup cilantro leaves, loosely packed
1 cup carrots, chopped into matchstick pieces

Steps:

  • Heat grill to high heat. Grill pork slices 5-10 minutes, turning once, until cooked through or internal temperature is at least 145 degrees F.
  • Spread each baguette with 1 tablespoon sriracha mayo and 2 teaspoons hoisin sauce.
  • Top each baguette with 2 slices pork, and 1/4 cup of each: cucumber, cilantro and carrots.
  • Serve with BUSH'S® Sriracha Beans.

Nutrition Facts : Calories 702.2 calories, Carbohydrate 98 g, Cholesterol 68.3 mg, Fat 17 g, Fiber 9.2 g, Protein 41.9 g, SaturatedFat 3.6 g, Sodium 1666.8 mg, Sugar 7.8 g

BANH MI VIETNAMESE SANDWICHES (BáNH MI)



Banh Mi Vietnamese Sandwiches (Bánh Mi) image

These are excellent and rival anything you would get at a Vietnamese sandwich shop. If you use sourdough for the baguette, it gives it a nice tang. Feel free to use meat leftover from another meal, especially one that contained Asian flavors. Thanks to Mersaydees for putting this recipe in her best of 2008 cookbook and Nancy for including this in her best of 2017!

Provided by Maito

Categories     Lunch/Snacks

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 23

2 boneless skinless chicken breasts (or medallions of pork or other meat, marinated in satay, below, or other Asian marinade)
1 carrot, thinly sliced lengthwise
1 daikon radish, 4 inch piece, thinly sliced lengthwise
1/2 teaspoon salt
4 teaspoons sugar, divided use
3 tablespoons white vinegar
2 tablespoons water
1 small baguette, cut into 3 sections, sliced lengthwise, with centers hollowed out
mayonnaise or light mayonnaise
soy sauce
fresh cilantro
1/2 cucumber (shredded or thinly sliced lengthwise)
1 jalapeno, seeded, cut into matchsticks (or use a serrano or add some seeds, if you want it hot)
2 tablespoons mirin
1/2 tablespoon soy sauce
1/2 teaspoon fish sauce
1/4 cup rice vinegar
1 tablespoon lime juice
1/2 teaspoon garlic, minced
1/2 teaspoon sweet chili sauce
1/2 tablespoon teriyaki sauce
1 tablespoon sake
1 green onion, white part only, sliced

Steps:

  • If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.
  • Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.
  • Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.
  • Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.
  • Grill meat until done and slice.
  • Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!

Tips:

- Use a crusty bread or baguette to ensure the sandwich is sturdy. - Grill or toast the bread to add a crispy texture. - Layer the vegetables evenly so that each bite has a balance of flavors. - Experiment with different fillings, such as tofu, tempeh, or grilled chicken. - Add a spicy mayo or sriracha for an extra kick.

Conclusion:

The Banh Mi sandwich is a delicious and versatile dish that can be easily customized to fit your own preferences. With its combination of fresh ingredients, savory flavors, and convenient portability, the Banh Mi is a perfect choice for a quick and satisfying meal. Whether you're enjoying it as a lunch option or a late-night snack, this sandwich is sure to become a favorite. So next time you're looking for something new and exciting to try, give the Banh Mi a try - you won't be disappointed!

Related Topics