Serious Eats' Bacon Banh Mi

Forget going out to eat or ordering takeout every time you crave Vietnamese food. Try making Serious Eats' Bacon Banh Mi at home. This dairy free recipe serves 4 and costs $3.35 per serving. This main course has 1056 calories, 25g of protein, and 70g of fat per serving. This recipe from Serious Eats has 141 fans. A mixture of sugar, black pepper, soy sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. Overall, this recipe earns a solid spoonacular score of 59%. Similar recipes include Vietnamese Caramel Braised Pork Belly Banh Mi – Nail Shop Eats #4, Vietnamese Fried Egg Banh Mi Recipe (banh Mi Trung Op La)- “the, and BBQ Chicken, Apple, Bacon, Cheddar Quesadillas - Iowa Girl Eats.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Place the carrot, daikon, 1/4 cup of sugar, and 1 tablespoon of salt in a medium mixing bowl. Using your hands, massage the salt and sugar into the vegetables until they begin to soften and exude liquid. Set the bowl aside at room temperature for 30 minutes, then drain the vegetables. Meanwhile, combine the vinegar, 1/2 cup of sugar, and 1/2 cup of water in a small bowl or Tupperware container and mix until the sugar is dissolved. Pour the vinegar mixture over the drained vegetables, and refrigerate until ready to use, at least 1 hour. (The vegetables should last at least 10 days, and will get better with time.) 2 Adjust the oven rack to the middle position, and preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and spread the bacon over it. Bake the bacon until crispy, about 15 minutes, then drain on a plate lined with two layers of paper towels. 3 Remove the foil from the baking sheet and discard it, then place the four baguettes on the now-empty baking sheet. Toast for 3 minutes until the exterior is crispy. Meanwhile, in a small bowl, combine the fish sauce, Maggi seasoning sauce, soy sauce, and the remaining 2 teaspoons of sugar. 4 With a bread knife, slit the baguettes lengthwise, leaving a hinge to keep the two halves connected. Spread 1 tablespoon of mayonnaise evenly inside each baguette. Stuff the baguettes with four slices of bacon, a quarter cup of the pickled vegetables, two cucumber strips, a few slices of jalapeño, and four sprigs of cilantro. Drizzle with the fish sauce mixture and season with salt and pepper. Close the sandwiches and serve.

 

Step by step:

1. 1

2. Place the carrot, daikon, 1/4 cup of sugar, and 1 tablespoon of salt in a medium mixing bowl. Using your hands, massage the salt and sugar into the vegetables until they begin to soften and exude liquid. Set the bowl aside at room temperature for 30 minutes, then drain the vegetables. Meanwhile, combine the vinegar, 1/2 cup of sugar, and 1/2 cup of water in a small bowl or Tupperware container and mix until the sugar is dissolved.

3. Pour the vinegar mixture over the drained vegetables, and refrigerate until ready to use, at least 1 hour. (The vegetables should last at least 10 days, and will get better with time.)

4. 2

5. Adjust the oven rack to the middle position, and preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and spread the bacon over it.

6. Bake the bacon until crispy, about 15 minutes, then drain on a plate lined with two layers of paper towels.

7. 3

8. Remove the foil from the baking sheet and discard it, then place the four baguettes on the now-empty baking sheet. Toast for 3 minutes until the exterior is crispy. Meanwhile, in a small bowl, combine the fish sauce, Maggi seasoning sauce, soy sauce, and the remaining 2 teaspoons of sugar.

9. 4

10. With a bread knife, slit the baguettes lengthwise, leaving a hinge to keep the two halves connected.

11. Spread 1 tablespoon of mayonnaise evenly inside each baguette. Stuff the baguettes with four slices of bacon, a quarter cup of the pickled vegetables, two cucumber strips, a few slices of jalapeño, and four sprigs of cilantro.

12. Drizzle with the fish sauce mixture and season with salt and pepper. Close the sandwiches and serve.

Nutrition Information:

covered percent of daily need