Banh Mi Party

The crazy cats that threw the pizza party in December recently threw a Vietnamese sandwich shindig. It was a simpler affair, the only variations were the options of Nayonaise versus the real thing, and tofu, pork, or chicken. The meats had been marinated in a gorgeous place filled with star anise, ginger, coriander and other lovelies.

The recipe is roughly:

Meat marinade
1 knob of ginger, about 1.5" x 1.5", peeled and chopped fine
4-6 star anise, ground
3 cloves garlic, chopped fine
1/4 cup soy sauce
1/4 cup rice vinegar
1/2 teaspoon sesame oil
1/4 cayenne
1 teaspoon coriander
2 tablespoons brown sugar
*optional 1 tbsp honey

Four chicken breasts or equivalent pork, cut into thin strips. Baked tofu works well too.

Slaw:
1/4 cup distilled white vinegar, or enough to cover
1/2 cup julienned carrot (i think 3" lengths work best)
1/2 cup julienned daikon radish
5 green onions, sliced into 3" strips

For Sandwiches
Cilantro, leaves only, washed
Mayonnaise
French baguette

Combine the first 9 ingredients in a gallon ziploc bag or large bowl. Mush around with your hand to mix well. Add the chicken/pork and allow this to marinate for 30 minutes - 2 hours.

Make the slaw: Grate the daikon and carrots first and put them in a small bowl and cover them with rice vinegar. This will give it a pickle like flavor. Prepare the other veggies.

Cook meat in a pan and let cool before building sandwiches.


This recipe was contributed by Zach, who has just started a garden on his fire escape, sure to be a hotbed (heh heh) of beautiful urban produce.