Columbia Star

1963        Celebrating 60 Years      2023

Star Chefs

Banh Mi Inspired Recipes

Banh mi is a Vietnamese sandwich that’s made with light, airy baguette bread and filled with savory (and sometimes spicy) ingredients, like pork, cucumbers, carrots, mayo, and sriracha.

Banh Mi Sliders

½ pound ground beef
½ pound ground pork
½ cup rolled oats
1 slice bread, shredded
1 large egg
¼ small onion, diced
1 stalk green onion,
sliced
3 Tbsp. dry onion soup
mix
2 Tbsp. chopped fresh
basil
1 Tbsp. soy sauce
1 Tbsp. minced fresh ginger root
½ Tbsp. sesame oil
1 (15 ounce) package
slider-size burger
buns

Gently mix beef, pork, oats, bread, egg, onion, green onion, soup mix, basil, soy sauce, ginger, and sesame oil together. Form 10 slider-sized patties.

Heat a frying pan over medium-high heat. Add patties and pan-fry until meat is browned and no longer pink in the centers, flipping as needed, 5 to 7 minutes.

While patties fry, toast slider buns in a toaster until lightly browned, 30 seconds to 1 minute each.

Add patties to toasted buns and serve.

Vegetable Banh Mi

⅓ cup matchstick-cut
carrots
⅓  cup matchstick-cut
jicama
¼ cup thinly sliced
onion
¾ cup rice vinegar,
divided
¼ cup water
¼ cup white sugar
2 Tbsp. fish sauce
1 Tbsp. soy sauce
2 tsp. sriracha sauce, or
more to taste
1½ tsp. garlic powder
1 tsp. Chinese fivespice powder
Salt and ground black
pepper to taste
2 portobello
mushrooms—stems
and gills removed,
cut into 1/4-inch
slices
4 tbsp. mayonnaise
2 hoagie rolls, split
lengthwise and

toasted
¼ cup thinly sliced
cucumber
1 jalapeno pepper,
sliced, or to taste
(optional)
6 sprigs fresh cilantro,
or to taste
2 lime wedges

Combine carrots, jicama, and onion in a small bowl. Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the sliced vegetables. Let sit for 30 minutes. Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha sauce, garlic powder, five-spice powder, salt, and pepper in a 10-inch saute pan over medium heat. Bring to a boil, about 3 minutes. Add portobello mushrooms; cook until tender, about 5 minutes. Remove mushrooms from the liquid with a slotted spoon. Spread 1 tablespoon mayonnaise over each roll half. Place 1/2 the cooked mushrooms over bottom halves. Drain pickled vegetables and place over the mushrooms. Divide cucumber, jalapeno, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over the filling of each sandwich and cover with top bun half.

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