French Baguette Meets Vietnamese Spice, Anti-American Sandwich
In the past, I only knew pho and ssam when it comes to Vietnamese food, but I also made pho at home (pho recipe@6864762) and ate ssam at home, so I wanted to make anti-American sandwiches. At first, I thought it was a fusion that originated in the United States, but it turned out that Vietnamese people began to make and eat French baguette during the French colonial period to this day. Banmi means "bread" and it means baguette. It's hard to say it's original because I didn't go to Vietnam myself, but it tastes similar to home-cooked versions of Vietnamese restaurants that are as many as Chinese restaurants in this neighborhood? People who don't like cilantro might be able to feel the charm of cilantro here
4 serving
Within 30 minutes
EasyFusion집밥er
Ingredients
  • Baguette
    1ea
  • Mayonnaise
    ea
  • Hot sauce
    suitably
  • Beef
    350g
  • Soy sauce
    2T
  • Fish soy sauce
    1T
  • cooking wine
    1T
  • crushed garlic
    1t
  • ground pepper
    little
  • Honey
  • Sugar
  • Starch syrup
  • Agave syrup
  • Cucumber
    1ea
  • Radish
    1handful
  • Carrot
    1ea
  • Vinegar
  • Sugar
  • Salt
  • jalapenos
    1ea
  • Master
    2-3ea
Cooking Steps
STEP 1/10
First, I'm going to make pickle candles, but if you use vinegar at room temperature, sugar won't melt and you have to marinate it in advance, so you can't eat it right away, but if you boil it like this, you can eat it right away. It's ambiguous to write in the ingredients section above, so I'll let you know the ratio. Vinegar 1: Sugar 2: Salt 0.5. It's different from regular pickles, right? Don't add water. One of the key points is the fresh, sweet, and salty taste. If you have ingredients at home, please add cinnamon powder and allspice powder to your liking. As the scent changes, it becomes a more delicious pickle.
STEP 2/10
Chop carrots, radishes and cucumbers while candles boil. You don't have to cut it too thin. It's going to be pickled in hot vinegar anyway, so if it's too thin, it'll droop and I don't want to see it and the texture will die. It's perfect if you cut it into the thickness of radish greens.
STEP 3/10
Pour boiling candles into the pickle vegetables that are gathered together and mixed evenly, allowing the vegetables to soak and taste while preparing other ingredients.
STEP 4/10
I chose beef bulgogi persimmon, but I think Vietnamese people eat pork better. There are three types of restaurants, pork, beef, and chicken, and beef is the best for me and the kids, so I usually like beef that is good to get ingredients and relatively less smell. Remove the blood from the bulgogi and cut it into appropriate sizes, then add all the seasoning, mix it well, and let the seasoning soak.
STEP 5/10
When baguette bread first entered Vietnam, Vietnamese people made it by mixing rice flour, a rich ingredient for them, and the unique climate of Vietnam worked, so it had a chewy texture different from the original baguette of France. If you want to make it taste better, it's better to bake it slightly in the oven. If you don't have an oven, you can skip it, but the outside needs to be crispy to make the inside feel relatively chewy. It's hard to cut it after baking, so cut the baguette in half, but don't cut it in half completely, and cut it carefully so that the ends are attached. Bake for 2-3 minutes in a preheated oven at 350 F (180 C).
STEP 6/10
The raw vegetables here are spicy peppers (I used jalapeno).) and silantro. Serrano peppers were prettier in shape, but I only had jalapeno today, so I used this one. They use jalapeno at restaurants, too. Is it because it's the most common... Wash the silantro under running water and sieve it.
STEP 7/10
You don't have to marinate meat for as long as bulgogi. Heat the pan and add a little cooking oil and stir-fry until the meat is cooked.
STEP 8/10
Place the pickle vegetables in a sieve so that the candles don't get soaked
STEP 9/10
Open the baked baguette, spread mayonnaise and sriracha hot sauce on one side, and add all the ingredients evenly
STEP 10/10
I hold it with my hand and press it hard to eat it. You have to eat it like the roof of your mouth is going to scratch!
If you don't want to measure and grill meat, you can replace it with jangjorim meat.
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