Yumm!! That sounds great! I love Vietnamese food! Last year I had my first Vietnamese Sandwich, Banh Mi, do you know of any yummy Banh Mi fillings, GH?
This looks great, Geordie! Going to pickle some daikon & carrots this evening, I like to let them sit overnight. Luv daikon, btw.
The only ingredient here that gives me pause is headcheese, what's in it?
I have a recipe for Vietnamese baguette somewhere, need to find it, it is different from French baguette in that rice flour is blended with wheat flour. Baking is therapeutic. :)
Thank you, Geordie! Please give Bubo a hug from me. :)
S- Use a french baguette- It is traditional. Um. you better google headcheese...it sounds gross but it is good. Took me awhile to try it when I was in Europe, but i liked it in the end.
Cha Bo a'la Patrick
ReplyDelete1 Lb gr beef 80/20 or pork
1 Tbl lemongrass
2 tsp chiles (thai/serrano)
1.5 Tbl fish sauce
3 Tbl ground peanuts
2 Tbl shallot/onion
1.5 Tbl coconut cream
1 tsp palm sugar (Brn sug)
1 tsp curry powder
Butter lettuce
Nuoc Cham (sweet chili sauce)
Mix all ingredients. Let sit in fridge to meld flavours for at least an hour.
Grill as you would a hamburg. Wrap in lettuce leaf, add sauce to taste.....enjoy
Good cold too.......
Awesome, I'm making that recipe. I love Thai food. Tried to grow thai chilis last year. Will try again this year.
ReplyDeleteWNT, Its actually Vietnamese- I forgot that u can use lemon zest instead of the lemongrass....
ReplyDeleteVietnamese is great too. Thanks for the lemon zest tip. My lemongrass died.
ReplyDeleteYumm!! That sounds great! I love Vietnamese food! Last year I had my first Vietnamese Sandwich, Banh Mi, do you know of any yummy Banh Mi fillings, GH?
ReplyDeleteYes I do. I will create something for you. A trip to the asian market will be necessary- lots of unique ingredients!!! Yum!
ReplyDeleteThanks Geordie!! :)
ReplyDeletePrep work for Vietnamese Sandwich
ReplyDeleteSweet/Sour Carrots and Turnips(daikon)
Adjust qty's to volume you desire
225g of shredded carrots and daikon
1/2 tsp salt (fine)
combine to soften- then rinse and disgard h2o
Add 1/4 cup fine sugar(i like palm or brown) 1/4 water and 1/4 cup rice vinegar (I prefer red rice V)
Let sit ~hour
Ready- can be used up to 2 weeks in fridge
Vietnamese Sandwich
ReplyDelete2 Baguettes
2tsp Mayo
2tsp Pate (liverwurst)
1 tsp butter
2Tbl carrot/daikon per above
Pork meat loaf (Vietnamese ham)
Vietnamese Head cheese
Cured Pork Roll
cilantro (fresh)
Thai chiles (serrano)
Note: All the meats listed can be found at any good asian market.
Warm bread
Combine mayo,butter, and Pate into a spread
Layer meats and treats
Eat while bread is still warm
Remember as all sandwiches, make it your own. Play with your food!
Other ideas- BBQ chines pork, sardines, shau mai, pork belly (yum)
For Susanne from Bubo
This looks great, Geordie! Going to pickle some daikon & carrots this evening, I like to let them sit overnight. Luv daikon, btw.
ReplyDeleteThe only ingredient here that gives me pause is headcheese, what's in it?
I have a recipe for Vietnamese baguette somewhere, need to find it, it is different from French baguette in that rice flour is blended with wheat flour. Baking is therapeutic. :)
Thank you, Geordie! Please give Bubo a hug from me. :)
S- Use a french baguette- It is traditional. Um. you better google headcheese...it sounds gross but it is good. Took me awhile to try it when I was in Europe, but i liked it in the end.
ReplyDelete