Banh Mi (Vietnamese Baguette Sandwich)

Banh Mi, is a popular Vietnamese sandwich, usually made on a wheat and rice flour baguette bread. Inside are thinly sliced carrots, daikon, cucumbers, onions, cilantro, jalapeno peppers -- then filled with a variety of meat or tofu fillings (grilled pork, ham, head cheese, etc.)

There are many types of fillings that can be put into Banh Mi but the most popular version includes cucumbers, pickled carrots and daikon, onion, cilantro, pate, butter, roasted or grilled pork, Vietnamese sausage, ham.  The Banh Mi is a popular Vietnamese fast food because of its low price and delicious taste.  Banh mi are not your ordinary sandwiches; they’re crunchy, filled fusion baguettes, stuffed full of fresh, fragrant and tasty Vietnamese ingredients.  This popular street food originated after French settlers first introduced bread to Vietnam back in the late 18th century.  But as the years progressed and the French rule eventually ended, the Vietnamese began to introduce their own fragrant and spicy flavors, including marinated grilled meats, pickled vegetables, fresh herbs and lots of chili peppers.

Ingredients:

1/2 cup shredded carrot

1/2 cup grated peeled 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 (1-pound) pork tenderloin, trimmed

Cooking spray

1/2 teaspoon salt

3 tablespoons fat-free mayonnaise

2 (20-inch) baguettes (about 8 1/2 ounces each)

16 thin cucumber slices (about 1 cucumber)

16 cilantro sprigs

1/4 cup thinly sliced green onions (about 2)

1 seeded and thinly sliced jalapeño pepper

Preparation:

1. Combine the first 5 ingredients; cover and let stand 15 minutes to 1 hour. Drain.

2. Preheat oven to 400°.

3. Combine the chili garlic sauce and 1 1/2 teaspoons sugar; stir well. Place pork on the rack of a small roasting pan or broiler pan coated with cooking spray. Spread 2 tablespoons chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt. Bake at 400° for 20 minutes or until a thermometer registers 155° (slightly pink). Cool; cover the pork, and refrigerate.

4. Combine mayonnaise and remaining chili garlic sauce mixture; cover and refrigerate.

5. Cut each baguette horizontally, cutting to, but not through, other side using a serrated knife. Spread mayonnaise mixture evenly on cut sides of baguettes. Thinly slice pork; divide pork evenly between baguettes. Top evenly with carrot mixture. Arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with onions and jalapeño. Press top gently to close; cut each baguette into 4 equal servings.

In Hawaii there is a local Vietnamese bakery and restaurant named Ba-Le Sandwich and now a huge full scale bakery operation in Honolulu called La Tour.  My favorite type of banh mi is the pate and steamed pork version.  Lots of cilantro, jalapenos, sriracha, mayo, and hosin!  

My favorite pate and steamed pork!!  Heaven in baguette!!

Winnahz!!  I like kaukau!!  :D

Pipi Kaula - Hawaiian Dried Beef Shortribs

Pipi kaula is Hawaiian traditional dried beef or jerky made with salted or brine-soaked meat, but today contemporary versions use soy sauce, ginger, honey,sesame seeds and even kimchi seasonings.

Traditionally, the meat is sprinkled with Hawaiian sea salt or brined before drying. The sun and wind dry the beef strips to a chewy texture that's softer than jerky. Then the pipi kaula is fried or charcoal broiled before eating with poi or steamed rice.

Today, people prepare pipi kaula with various beef cuts, such as round steak, and multicultural condiments, including honey, garlic powder, sherry, sesame seeds and commercially packaged dry kimchi mix. Drying methods also include arranging in a screened dry box, oven-drying and hanging by stainless steel hooks high over a stove like famous James Beard Award winner restaurant "Helena's Hawaiian Foods" in Honolulu, deep in the heart of Kalihi where I grew up.

A good friend of mine Mr. Brandon Nunes requested this recipe since he loves bringing his family to Helena's.  He keep raving about the pipi kaula!  So here it is Brandon for you!  Now go make some and bring in some fo lunch at work!

Here is two versions of this delicious Hawaiian delicacy.


Short Ribs Pipi Kaula
(Shoyu Style)

Ingredients:

5 pounds kosher short ribs
1 cup soy sauce
6 tablespoons sugar
1 teaspoon grated fresh ginger
1 clove garlic, crushed


Procedure:

1. Butterfly each short rib into 1 long piece, about 1/2 inch thick. 
2. Combine remaining ingredients and marinate meat in mixture 1 to 2 hours, turning several times.  Drain ribs. 
3. Arrange in a screened dry box and sun dry 1 full day, turning ribs once. 
4. To serve, pan fry in a little oil or oven broil. 
5. Slice into smaller pieces while still hot.

Oven-Dried Pipi Kaula

Ingredients:

4 pounds flank steak

2 cups soy sauce 

1/3 cup Hawaiian salt

2 tablespoons sugar

1/4 teaspoon pepper

3 teaspoons grated fresh ginger

2 Hawaiian chili peppers, crushed

2 cloves garlic, minced

Procedure:

1. Trim fat from steak and slice meat into long strips, about 2 inches wide. 
2. Blend remaining ingredients. In a rectangular baking dish, pour a little marinade and arrange a single layer of meat; add more marinade. 
3. Repeat until all of meat is in the marinade. 
4. Refrigerate 24 hours.
5. Preheat oven to 165 degrees. 
6. Drain steak strips; reserve marinade. 
7. Place meat on cake-cooling racks set on foil-lined baking sheets. 
8. Oven-dry 6 to 7 hours until meat has a jerky-like texture.
9. Wrap and refrigerate up to 1 week or freeze up to 8 months. 
10. To serve, oven-broil 5 inches from heat until meat is heated through, about 3 minutes on each side.
11. Slice diagonally.

Ok get your rice and poi!!  Let's kaukau!!

:D