Take time out to enjoy..

Take time out to enjoy..
Relax, renew, regain, regrow, reflect

Wednesday, October 2, 2013

The joy of the baguette! Banh Mi .. mmm!

 School's out.. and tummy's are hungry! 
 I spotted this beautiful scene in Hoi An.. 
and all of a sudden I so longed for my children's school days! 
 Memories flood back to me now .. of my three girls, after school.. I'd collect them in my car, either then a white Mini Minor, or later a green Peugeot station wagon! 
 Like these two precious children, mine would be starving, and couldn't possibly wait until dinner time! 
 Sometimes en route, we'd have a sports match to go to mind you, then I'd be sure to take along lunch.. nothing like these very yummy baguettes mind you! 
Our lunches would be a sausage roll from our local bakery, or a toasted cheese/tomato sandwich. 
Unfortunately, my mom/dad didn't come with to collect the kiddies, like this grandpa did - and we didn't just walk home.. we had a commute!  
 Oh wait.. one eldest sister has joined.. she also needs lunch please.. 
Smiles around for a gorgeous mum.. well done mum..  you're taking good care of  your family.. 
the Vietnamese term for “bread,” is actually the baguette that is used to make the popular Vietnamese sandwich. It’s found in places with a concentrated Vietnamese population, from France, Canada, United Kingdom to the United States. 
This popular Vietnamese-style sandwich can be easily found in most restaurants or Vietnamese-owned sandwich shops, and there are a variety of meat choices—from steamed, pan-fried, to grilled options (Thit Nuong, being my all time personal favorite).
Banh Mi with Lemongrass Pork
Banh Mi with Lemongrass Pork Recipe (Banh Mi Thit Noung)
Serves 4 | Prep Time: 30 Minutes | Cook Time: 10 Minutes
2 lbs boneless pork butt
(cut into 1/4-inch thick slices, 8-inch length by 2 1/2-inch width)
4-6 8-inch baguette rolls, sliced lengthwise in the center
1/2 bunch cilantro leaves
5 Jalapeno chilies, deseeded and thinly sliced
Pickled carrots and daikon (store-bought or homemade)
Lemongrass Pork Marinade:
1/2 cup minced lemongrass
1/2 cup sugar
3 tablespoons fish sauce
1 1/2 tablespoons ground black pepper
5 shallots, peeled and minced
3 cloves garlic, peeled and minced
2 tablespoons roasted sesame oil
2 tablespoons peanut oil/regular cooking oil
2 tablespoons sweet soy sauce
Lightly pound the pork slices with a mallet/back of the kitchen knife. In a bowl, mix all the Marinade ingredients well. Put in the pork slices and marinade for about 1-2 hours/overnight. Discard excess marinade before use.
Preheat grill until ready to use. Gently arrange marinated pork slices onto the grill. Grill until the pork is nicely charred on both sides and meat is thoroughly cooked. If use indoor broiler oven, broil for 5-7 minutes on each side or until the meat is completely cooked and nicely charred.
Remove lemongrass pork from grill and assemble the baguettes with mayonnaise spread, and then put the sliced Jalapeno chilies, a slice of grilled lemongrass pork, and finish off with a handful of pickled carrots and daikon and cilantro leaves. Serve a whole baguette or cut the baguette into half.
http://rasamalaysia.com/banh-mi-recipe/ - with permission to use.. 

1 comment:

  1. Loving the trip memories Jean..this recipe looks great, love this dish! xx