Banh Mi lunches! (Ingredient prep – assemble on demand)
Banh Mi lunches! (Ingredient prep – assemble on demand)
by HarveysBackupAccount
4 Comments
HarveysBackupAccount
Not authentic but it’s in the ballpark. Toppings:
* Thai grilled pork shoulder * Chinese braised beef shank * Grilled zucchini slices * Sliced fresh cucumber and jalapeno * Chopped cilantro * Mayo
**Bread:** Take’n’bake baguette from the supermarket. Baked them yesterday, and will heat up each one in a toaster oven at lunch time
**Beef** – *based on the recipe for beef with biang biang noodles, from Woks of Life*
Cut 1.5 lbs of beef shank into 1″ (2cm) thick slices, salt, and [brown in a Dutch oven on medium-high heat. Work in batches if you have to](https://imgur.com/a/IitCXBT). With all the meat in the pot add:
Stir to coat all the meat then, before the pot smokes too much, deglaze with 2 Tbsp each Shaoxing cooking wine, soy sauce, and mirin. Then add 4 c (1L) water, bring to a boil, reduce to a light simmer and cover. Cook until the meat is fork tender.
**Pork** – *based on the grilled pork neck recipe, from Pok Pok*
Make the marinade:
* 1 large clove garlic, minced * 2 tsp sugar * 2 Tbsp Thai “seasoning sauce” (soy sauce if you don’t have it) * 1 tsp coarsely ground black pepper
Slice 1 lb of pork shoulder into 1/2″ thick steaks and coat with the marinade in a bowl. Put in the fridge for up to 1 hr and prep a charcoal grill for high heat. Grill the pork until [nicely browned on both sides and cooked through, let it cool a bit, then thinly slice](https://imgur.com/a/dvr3SuV).
4 Comments
Not authentic but it’s in the ballpark. Toppings:
* Thai grilled pork shoulder
* Chinese braised beef shank
* Grilled zucchini slices
* Sliced fresh cucumber and jalapeno
* Chopped cilantro
* Mayo
**Bread:** Take’n’bake baguette from the supermarket. Baked them yesterday, and will heat up each one in a toaster oven at lunch time
**Beef** – *based on the recipe for beef with biang biang noodles, from Woks of Life*
Cut 1.5 lbs of beef shank into 1″ (2cm) thick slices, salt, and [brown in a Dutch oven on medium-high heat. Work in batches if you have to](https://imgur.com/a/IitCXBT). With all the meat in the pot add:
* 2 Tbsp tomato paste
* 2 cloves minced garlic
* 5 slices of fresh ginger, 1/8″ (3mm) thick
* 2 Tbsp Chinese spicy black bean paste
* 1 star anise
* 1 tsp cumin seeds
* 1 tsp fennel seeds
Stir to coat all the meat then, before the pot smokes too much, deglaze with 2 Tbsp each Shaoxing cooking wine, soy sauce, and mirin. Then add 4 c (1L) water, bring to a boil, reduce to a light simmer and cover. Cook until the meat is fork tender.
**Pork** – *based on the grilled pork neck recipe, from Pok Pok*
Make the marinade:
* 1 large clove garlic, minced
* 2 tsp sugar
* 2 Tbsp Thai “seasoning sauce” (soy sauce if you don’t have it)
* 1 tsp coarsely ground black pepper
Slice 1 lb of pork shoulder into 1/2″ thick steaks and coat with the marinade in a bowl. Put in the fridge for up to 1 hr and prep a charcoal grill for high heat. Grill the pork until [nicely browned on both sides and cooked through, let it cool a bit, then thinly slice](https://imgur.com/a/dvr3SuV).
Looks fantastic!
Hey so gimme this rn
Looks great!