…am a first time commenter but a silent lurker for a long time. Swipe to se. pork belly – yum! - Pork belly banh mi: This was the best thing we tried. I’m Vietnamese and I have never had banh mi thi kho either. I must try this! Thanks Sarah. downtown foodie- hello. We ASIANS make a big pot of rice one day and the next, everybody pitches in to make fried rice. Oh, the recipe looks wonderful! The best way to learn a language is through the food. Would love to go next time I’m in LA, promise I’ll be discreet and try not to gush too much ;-). When I make the sammy I use avocado mayo (squish em together). xo. Yes, it’s true. Thank you again! Your email address will not be published. This story is absolutely classic. Turn instant pot to the saute setting. http:// Now, I, being me, do belly first, either stovetop to sear or what I prefer, is broil. She just might kill me if she finds out that I’ve been writing about her. Katherine- LOL! No trim! Does it affect the flavour? Add oil to the pot. THIS I know will win me snow shoveling slaves for the entire time I have to live in the midwest! i could see it going either way. Like any sandwich, healthiness depends on the fillings you add into your sandwich. Once the sugar begins to caramelize, it will turn color very quickly. I will definitely try this at home, has anyone got a good Vietnamese baguette recipe as it’s quite different to a french baguette. A Vietnamese braised pork belly banh mi that will leave you overwhelmed, satisfied and in awe on the power of a good mom-wich. Wow… your Banh Mi stack makes my mouth water. I hooked a quick u-turn and headed to one of our local Vietnamese bakeries for the 8 loaves of baguettes that she requested. But over time, we realize we can’t indulge in fatty pork belly too often, so we’ll make this with 1/3 pork belly and 2/3 pork shoulder/butt. A mini soft baguette, smeared with sriracha mayo, topped with thinly … I *love* banh mi & eat them once a week. Heat a large saucepan on medium/high heat. Oh, this looks so yum – all golden and delicious. I would have never thought of adding caramel to meat. Make sure to stir occasionally while cooking. Old posts, place is quiet for such a bomb recipe. Many, many thanks. Yummy, yummy! Thank your mom please for sharing her recipe. I dived head first in to the best banh mi of the day. I need to go grab one or just make one myself. Your posts are entertaining, heartwarming, and always yummy! Cutting off the skin and fat is a personal preference. Mai- my mom is famous for putting everything into a banh mi. It MUST be good, fresh baked, THICK pieces if not in a loaf. Pour the caramel mixture into pork for braising. Dear Diane, sound like you know so much abt Vietnamese food. That is pure amazingness all packed up in a sandwich! Sprinkle … Otherwise, it’s just my elders critiquing me all the time! In a bowl, combine soy sauce and Thai red curry sauce, then add sliced pork belly. I love food but just enjoying is my strong points, i don’t care much abt other things. Can’t wait to make it! I believe you! Our favorite meal is fried rice. HungryC- I wish I was back in Hanoi too. Immediately remove from heat. Save my name, email, and website in this browser for the next time I comment. What kind of camera did you use? We can’t get enough of Aperol Spritz th, Refreshing Kiwi margaritas to get through this cra, Three styles across the Noguchi river. The step-by-step photos –esp of the caramel colors– are so helpful. for these shots, we used a Nikon D300 and a 50mm lens. And it tickles me #32 bottle-pink to see the buzzing jive of food and eyebrow “wacks” that are going on. In Japan, they sell this type cut on the local grocery, but I’m sure if I made it, my husbnd would put it on top of some Ramen… humph…. Like I’ve always said, my mother is a culinary fool, a manic of a woman who lives to feed her family of 6 kids and our extended family of neighborhood friends. I could so eat this RIGHT NOW at 6:01am. One especially inspiring day, we brought a deep-fryer and fried homemade frozen egg rolls. All Rights Reserved. LL. After the caramel sauce goes in, we braise it for about another 45 min to 1 hour, or until tender. And not only does my mother shout on the phone she also repeats everything twice. “wink” I really, really like pork, esp with a lot of fat. Thanks so much. I love food, but I cant get past pate, I hate it passionately. Oh.My.Gosh. After several minutes of boiling, the mixture will begin to turn to a golden brown. Good luck the the Vietnamese. In regards to the cut of pork, if you can’t get pork belly (try really hard because it is the best option), our next choice would be pork shoulder (also known as pork butt or Boston butt) matt- thanks matt! When you get 12 Vietnamese women talking passionately about food, recipes and family food stories, it’s a Ph.D lesson in Vietnamese culture and cuisine. For the leanest option, you can use cubed pork chops or pork loin, but you’ll have to add more water and cook it longer to break down the meat. When I arrived at the salon, it was like a scene from the “stone soup” story. Gently press each bao with a roller and place on a parchment paper or coffee filter lined steamer. Lay out strips of pork belly over the cucumber. My fam makes a caramel sauce at the beginning, then adds in the meat and seasonings. BBQ Chicken. Sad, but true. Cover with a lid and let it rest for additional 30 minutes. If it’s to your desired texture, remove from heat. $8.00 . Turn the meat every 5 minutes while basting it with the sauce left in the bag. Daikon carrot pickle, siriracha, cilantro, shot of quality soy sauce, shot of fish sauce, cilantro and Chile. That looks delicious, and I love your mother! If needed, add additional water (very carefully! Banh mi – one of my all-time favorite foods. Mmmm, looks delish! Charlotte- haha! Place the pork belly in a large zip-top bag. Thank you for sharing your amazing recipes and beautiful photography with all of us. I’ve been following your blog for quite some time and I finally started my own. Hope you get to try it one day, it’s delicious! I’ve seen two variants – this type, and the “New Yorker” recipe with a HALF CUP of fish sauce per pound of belly. definitely, you can use any cut of pork. Sear. Thank you and thank your mom! The best vietnamese sandwich I have found in NYC is this place in Chinatown called Saigon. I have a piece of pork belly in the freezer, just begging to be made into this. Thanks again! Cynthia- Thanks, because of you, I find humor in it too. It’s interesting that you add the caramel sauce at the end. I like the story of your mother and her nail salon! And your mom’s nail shop stories: classic! Lightly brush or spray oil on one surface of the baos and fold in half as a half moon shape. Meanwhile, … I’ve been learning Vietnamese for about 2 years now. Hi Jess, And even better that you used it as a filling. Or whatever it is that she is cooking. BBQ Pork. I was munching down on cream puffs, and chowing down on bowls of beef porridge and beef noodles before my travelling companions were awake. When I visited Vietnam I fell in love with banh mi and am so sad I can’t get a decent one here I will have to try this recipe…not just banh mi but a caramel-y pork belly one! This recipe looks great!! WOW, this is the best darn pork belly recipe I have ever seen. It looks delicious so I’ll have to try it now. I am ready to make this tonight, if possible. Diane – I love your site! I love the color! To do this, we store the data as outlined in our privacy policy. Add the rest of the ingredients that you want (or like) to the banh mi. Place a fist sized chunk of pecan wood on the coal bed. My vision of heaven already had a pedicure involved–and now, well, I gotta say, forget the pedicure and hand me the sandwich! Wow, with just one look, I really want to bite into it now. Oh my God, you are making me miss the Bay Area so much because of that banh mi food porn. To make mayo, whisk together yolk, water, lime juice, and salt in a medium metal mixing bowl. Your pic make me wish I was back in Hanoi. Before I arrived, she rang me on my phone and screamed (she always thinks we’re deaf on the other side of the cell phone) “Con ghé vaò tiệm bánh mì mua cho mẹ 8 ổ bánh mì baguette!! Garlic. Using silicone spatula. Yumi- wow! Banh mi is Vietnamese sandwich, using baguette and fill up with their own unique ingredients and flavors. For a less fatty version, use all pork butt/shoulder and cooking times aren’t too much longer than cooking with full pork belly. Modified this AWESOME recipe a bit for what I think is a bit easier, at least for us. Spread some some mayo, pate, and/or soy sauce if using on the interior of the baguette. And I really could use a pedicure while I’m at it. This is one great recipe. ♥ Please Subscribe my channel for more delicious recipes! Generous helping of meat. After eating my lovely sandwich, all is right with the world. Goes very well with the banh mi toppings! Refrigerate overnight before using. , My tailor took me to a nail salon in Hanoi (where locals go), and I had the best iced coffee there. Good luck. Any chance that pork butt can be used instead of pork belly? Hope that helps. Slice baguettes lengthwise. That’s right, Vietnamese banh mi is one of the worlds best sandwiches and anyone who wants to argue with me will have my mother and her staff to contend with! Sadly if I want to get anything this good here I’d have to make it myself. When she cooks it’s hard to find an empty seat on the “floor” as well. If needed, add more water until the pork is nearly covered. We LOVE Korean food. Whole wheat zucchini muffins for team breakfast th, Lexi put in a 4 day work week and she’s exhauste, Chocolate triple berry slab pie is for anyone who, Hey hey! I think counting calories is out of the question here, eh? By the way, I love my banh mi with mayonnaise and Maggi sauce as well as chili sauce. Depends on how thick the pork is cut. Believe me, I never considered myself a sandwich person (rice all the way…) until I had my first banh mi in Saigon Sandwich in San Francisco. … Btw, I used your fabulous pork recipe to make the pork filling for chau siu bao (steamed pork buns) and it was a big hit! (I got sick there, so there were bad aspects, too.). These stories totally give me flashbacks of the good aspects of visiting Hanoi. Just <3 them and this sandwich looks even juicier and flavorful! let’s skip the sandwich and just have a bowl of the pork, maybe over rice. Spread the Sriracha mayo on the top and bottom buns. I love banh mi sandwiches and now that I am making my own bread, I will have to follow this recipe to make one at home! Personally, we’ll trim the skin maybe half the time, trying to keep as nice of a layer of fat as we can. Your mom sounds sweet :)! thanks!! Thanks for sharing another delicious tale from the nail salon. These traditional Vietnamese Banh Mi Sandwiches will blow your mind! This is no place to be health conscious. Yum. We have a rice cooker and electric wok that is stored permanently in the lunch room. Thanks for a great recipe. My version of this Vietnamese street food classic is pimped up with slow cooked pork belly...sticky and oh so tender. I’ve had the pleasure having this from T&D and believe it — THERE IS NOTHING BETTER. It’s really hard for me to enjoy meats by themselves because although my husband eats meat, he is SO Picky about the texture. oh my goodness…i could literally eat those sandwiches. – ha ah ah ah!) It’s pork belly. The food is fantastic and so I always look forward to your Viet posts. This is got to be one the best pictures I have seen, its so pretty, and looks delicious too. Don’t kill it. Your mom reminds me of mine, she’s Thai and i have to hold the phone at arms length away when she calls. Hi there, I have only just found your gorgeous blog. There’s a new place downtown (Starry Kitchen) that’s making them for lunch. Wow, could there be any more gorgeous dish – so colorful with amazing looking layers. “Vietnamese banh mi is one of the worlds best sandwiches and anyone who wants to argue with me will have my mother and her staff to contend with” — I agree 200%!!! Just like Jen . I laughed so hard at this: My arrival of the baguettes was met with roaring applause and the always anti-climatic critique, “What took you so long? To me, any way. Looks delicious. 3:51. Just wished I did not have to travel for for the crusty bread. 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