20 Minute Banh Mi Sandwich | Weeknighting скачать в хорошем качестве

20 Minute Banh Mi Sandwich | Weeknighting

Didn't think you could make a Bahn Mi on a weeknight? Think again. Thanks to Trade Coffee for sponsoring. Get your first bag free when you subscribe at http://www.drinktrade.com/brian ▶️WATCH NEXT: 25 Minute Dan Dan Noodles:    • 25 Minute Spicy Noodle Stir Fry | Wee...   Pork Belly Banh Mi with Homemade Baguette:    • Pork Belly Banh Mi with Crispy Baguet...   Spring Rolls 2 Ways:    • Spring Rolls 2 Ways   ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM:   / brian_lagerstrom   🔪MY GEAR: CUTTING BOARD: https://amzn.to/341OgnD DIGITAL SCALE: https://amzn.to/30bNZO3 JULIENNE PEELER: https://amzn.to/4fN3rFc SHEET PAN: https://amzn.to/3sJWIZ3 MICROPLANE: https://amzn.to/3TcZuQT 2QT SAUCE POT: https://amzn.to/3WHdxyS FAVORITE PEELER: https://amzn.to/2HTHeKq FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo AMAZON STORE: https://www.amazon.com/shop/brianlage... *As an Amazon Associate I earn from qualifying purchases* PICKLED CARROT AND DAIKON SLAW (Do Chua) Yield: 1 quart Pickles ▪150g (1 3/4c) shredded diakon ▪150g (1 3/4c) shredded carrot ▪200g (3/4c) water ▪100g (1/2c) rice vinegar ▪100g (1/2c) white vinegar ▪40g (1/2c) sugar ▪4g (3/4t) salt Instructions: 1. Bring water, vinegars, sugar, & salt to a boil. Add shredded vegetables and submerge, remove from heat. 2. Let cool at room temperature before refrigerating for up to 90 days. -- PORK MEATBALLS ▪2 lb/900g Ground Pork ▪10g (1 1/2g) Salt ▪25g (2T) Sugar ▪5g (1-2t) Black Pepper ▪10g (3 3/4t) Corn Starch ▪60g (3T) Fish Sauce ▪30g (5-6 cloves) Garlic, grated/minced ▪30g (2T) Ginger, Grated ▪60g (1 large) Shallot, finely minced ▪20g (1-2c) Basil, Minced 1. Preheat oven to 475F/245C 2. In a bowl combine all ingredients and mix until well incorporated. 3. Scoop 2oz/2 heapting Tablespoons of meat, rolling it into balls and arrange at least 1” apart on a parchment lined sheet tray 4. Bake for 12-15 minutes/ or until internal temperature is 165F or higher, remove from the oven and let rest until ready to build the sandwich. -- NUOC CHAM Yield: 1 cup ▪120g (1/2c) Water ▪45g (2 1/2T) Fish Sauce ▪25g (2T) Granulated Sugar ▪25g (1 whole) Lime Juice ▪10g (2-3 cloves) Garlic, Minced ▪10g (2t) sambal 1. Combine ingredients and stir until sugar is fully dissolved. 2. Use immediately or store in an airtight container for up to one month. -- ADDITIONAL INGREDIENTS & ASSEMBLY: ▪1 English cucumber, partially peeled and cut into thin planks ▪1 Jalapeno, thinly sliced ▪Cilantro, rough chopped ▪Store-bought baguettes/hoagies ▪Mayo (duke’s or homemade) 1. Reheat/Toast baguettes in a 475F/245C for about 2 minutes until crispy on the outside. 2. Cut a slit in your baguette, but be sure not to slice all the way through, leaving enough bread for a hinge. 3. Spread mayo on the inside of both sides of the baguette. Arrange 4-5 halves of meatballs down the center of the sandwich, top with a generous pinch of the carrot daikon slaw, then cucumber planks, 4-5 pieces of jalapeno. Top with a handful of cilantro and finish with a generous drizzle of nuac cham. CHAPTERS 0:00 Do Chua (pickled daikon/carrot slaw) 2:31 Banh Mi Meatballs 6:04 Trade coffee 7:05 Prepping additional toppings 8:45 Banh mi sauce (nuoc cham) 9:53 Assembling the sandwich 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referra... #banhmi #easybanhmi