Tag Archives: Vietnamese

banh mi burgers

Pork Banh Mi Burgers With Grilled Pineapple Will Be Your Go-To Summer Recipe

The ingredients and flavours in a Vietnamese banh mi sandwich is an umami and sensory dream: a light and crispy mini baguette loaded with richly marinated meat, tangy and crunchy pickled veggies, fragrant and fresh cilantro, creamy mayo and pate. We’ve added our own twist of caramelized pineapple and a squishy bun to complement the patty, while honouring the original ingredients. Canada: this juicy burger is your summertime BBQ must-try.

Grilled Pork Banh Mi Burgers With Grilled Pineapple

Prep Time: 25 minutes
Rest Time: 60 minutes
Cook Time: 5 minutes
Total Time: 90 minutes
Servings: 4

Ingredients:

Pickles
1 carrot, peeled and cut into matchsticks
¼ daikon, peeled and cut into matchsticks
1 tsp kosher salt
¼ cup warm water
3 Tbsp granulated sugar
½ cup distilled white vinegar or rice vinegar
1 jalapeño, thinly sliced and divided

Burger
3 slices bacon, roughly chopped
1 cup of cilantro leaves and tender stems
1/3 cup chopped shallots or onion
2 Tbsp granulated sugar
1 ½ Tbsp fish sauce
1 ½ Tbsp minced garlic
2 tsp soy sauce
½ tsp ground black pepper
1 stalk lemongrass, trimmed, pounded and minced
1 pound medium or lean ground pork

Other
4 thick pineapple ring slices
4 hamburger buns, halved horizontally
2 mini cucumbers, thinly sliced
Cilantro
Mayonnaise (optional)

banh mi burgers ingredients

Directions:

1. In large bowl, toss together the carrots, daikon and salt. Let stand for 30 minutes. Drain in colander and squeeze excess liquid.

Tip: To cut carrots and daikon into long, even matchsticks, a Japanese mandoline (benriner) is an affordable secret tool favoured by home cooks and professional chefs.

Related: Vietnamese Dishes to Make at Home, From Pho to Banh Mi

2. In a small bowl, whisk together the warm water and sugar until dissolved, then stir in the vinegar. Add reserved carrot mixture and half of the jalapeño; let pickle for 30 to 60 minutes and refrigerate.

Tip: You can store your pickled carrots and daikon in a covered jar in the refrigerator for up to 3 days.

banh mi burgers veggies

3. Meanwhile, you can make the burger patties. In a food processor, combine the bacon, cilantro leaves and tender stems, shallots, sugar, fish sauce, garlic, soy sauce, pepper and lemongrass. Pulse to combine. In a large bowl, add the pork and bacon mixture until combined.

Tip: To use lemongrass, trim the base and top. Remove the outer woody and dry layers and crush 4 inches from the bottom using the base of a chef’s knife to release the oils. Cut into 1-inch pieces and use in marinades and pastes.

banh mi burgers ingredients in food processor

4. Divide patty mixture into 4 equal portions and form each into 4 ½-inch rounds; place on squares of parchment paper and refrigerate until firm, about 1 hour or up to 24 hours.

5. Preheat grill to medium-high; brush and oil grill. Press centre of each patty with thumb to make a shallow indent to help keep their shape during cooking. BBQ the patties with lid closed until browned and cooked through, 3 to 5 minutes per side. Grill pineapple until slightly charred and caramelized, 1 to 2 minute per side.

6. To assemble, top bun with patty, pineapple, pickled vegetables, cucumbers and cilantro. Serve with mayo if desired.

three banh mi burgers ready to serve

Want more summertime grilling recipes? These stuffed zucchini boats and grilled salmon recipes will surely do the trick.

How to Make Vietnamese Bun Cha, The Rice Noodle Salad Your Lunch Bowl is Craving

This vibrant rice noodle salad boldly features Vietnamese-spiced pork patties, thin rice noodles, fresh vegetables and herbs, spring rolls and a salty-sweet sauce. It’s the lunch bowl you’ll be returning to again and again. The best part? You can meal prep all the components on the weekend, pack them up and enjoy throughout the week. You’ll be the envy of your co-workers!

Vietnamese Noodle Bowls (Bun Thit Nuong Cha Gio)

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Serves: 4

Ingredients:

Pork Patties
1 lb ground pork (use regular or lean for the most flavour, not extra-lean)
2 cloves garlic, minced
4 green onions, thinly sliced
1 Tbsp minced ginger
1 Tbsp fish sauce
1 Tbsp lemongrass paste
1 Tbsp honey

Nuoc Cham Dressing
½ cup warm water
¼ cup honey
¼ cup freshly squeezed lime juice
¼ cup fish sauce
1 small red chili pepper, finely diced
1 clove garlic, minced

Noodle Bowl
Approx. 4 cups cooked rice noodles
4 large (or 8 small) cooked spring rolls, cut into small pieces
1 lettuce head (like Boston), with some leaves intact, some shredded
1 large red pepper, cut into matchsticks
1 large carrot, cut into matchsticks
1 large English cucumber, cut into matchsticks
approx. ½ cup chopped, unsalted peanuts
large bunch fresh cilantro, for garnish
large bunch fresh mint, for garnish
limes, quartered, for garnish

Directions:

Pork Patties
1. Place all ingredients in a large bowl and use your hands to mix to make sure ingredients are well combined.

2. Use a 3-tablespoon cookie scoop to make 16 patties, flattening them slightly with your hands.

3. Place patties on a plate, covered in the fridge, until ready to cook.

4. Pre-heat a non-stick frying pan (preferably one with griddle marks) over medium heat.

5. Cook patties until a meat thermometer inserted in the middle reads 160˚F.

6. If not using straight away, set patties aside to cool to room temperature before refrigerating.

Nuoc Cham Dressing
1. Whisk all ingredients in a small jug until combined. Some honey will produce a dressing that’s a little cloudy – that’s fine! Set aside until using (can be refrigerated).

Noodle Bowl Assembly 
1. Gently reheat pork patties and spring rolls in a slow oven or microwave.

2. Line the bowls with one large lettuce leaf each.

3. Add shredded lettuce, cooked noodles, vegetables, pork patties and spring rolls.

4. Sprinkle over peanuts, cilantro and mint.

5. Serve with the lime quarters and dressing on the side and allow people to season with these to taste.

Tip: You can prepare all ingredients in advance and simply assemble when you’re ready to eat. For an amazing desk lunch, pack separate containers with noodles, vegetables, dressing and pork patties/spring rolls, and simply assemble for a meal to remember.

Here, we reveal the healthiest meal-prep lunches that won’t get soggy, plus our best no-heat lunch ideas to avoid that dreaded office microwave line.

BBQ Tempeh Banh Mi with Pickled Carrots and Cabbage

You can enjoy the fresh flavour combination of a traditional Vietnamese-style banh mi — but with no meat at all! This simple sandwich is a great meatless Monday option and you’ll be craving the left overs all week. You’ve probably seen a vegetarian take on the classic banh mi made with tofu, but we like the heartiness and bold flavour of tempeh. Smothered with sweet BBQ sauce, it goes perfectly with a quick-pickled cabbage and carrots, crunchy cucumbers, spicy jalapenos and citrusy cilantro.

888_bahn-mi-sandwich

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 4 sandwiches

Ingredients:
1 brick/package tempeh (250 g)
½ cup favourite BBQ sauce
¼ cup water
1 cup shredded cabbage
1 cup carrot ribbons (or shredded)
½ cup white wine vinegar
½ cup water
1 garlic clove, minced
1 tsp raw sugar
½ tsp ground mustard
½ tsp cumin seeds
1 tsp sea salt
¼ tsp ground pepper
1 long French-style baguette (divided into 4 pieces) OR 4 crusty rolls
½ cup vegan mayonnaise
3 field cucumbers, thinly sliced or shaved
¼ cup pickled jalapenos
1 cup cilantro leaves

Directions:
1. Pre-heat oven to 350°F.
2. Slice tempeh into approximately ¼” thick slices. Whisk together your favorite BBQ sauce with ¼ cup water and marinate tempeh for 20 minutes in the fridge.
3. In small pot combine white wine vinegar with ½ cup water, minced garlic, raw sugar, ground mustard, cumin seeds, sea salt and ground pepper and bring just to a boil. Remove from heat, and submerge cabbage and carrots in the liquid. Refrigerate until ready to assemble sandwiches.
4. Lay marinated tempeh slices onto a parchment lined baking sheet and bake for 20 minutes, flipping the slices halfway through baking time.
5. Prepare the baguette/buns by spreading 1 Tbsp of vegan mayonnaise on the inside of each side of the bun.
6. Shake excess liquid off pickled cabbage and carrots, and place a small handful on the bottom bun. Place a couple slices of baked tempeh on top and add cucumber, cilantro and pickled jalapenos.

See more from hot for food on their YouTube channel.

Canada’s Multicultural Food City Is…

With its soaring mountains and beautiful ocean views, Vancouver boasts an enviable landscape, but for You Gotta Eat Here! host John Catucci, big mountains are a small part of Vancouver’s appeal.

“Sure, Vancouver’s a beautiful city, but you can’t eat scenery!” he says. “Lucky for me, it’s also one of the country’s most exciting food cities. Vancouverites can enjoy food from all over the world without having to leave the Lower Mainland. When you’re this good looking, the whole world comes to you.”

Here, in no particular order, are some of the Vancouver eateries that inspired him to name Vancouver his favourite Canadian city for multicultural dining.

IMG_3459---Calabash_Jerk-Poutine

Calabash Bistro (Caribbean)
Fusion treats like the calabash poutine — jerk-dusted fries topped with melted Brie and jerk chicken — are washed down with delicious rum drinks at this laid-back Caribbean bistro. Visit late at night to enjoy your Caribbean meal with a side of live entertainment; Calabash hosts live reggae, hip hop, funk and poetry five nights a week.

IMG_1014---The-Reef---Island-Thyme-Chicken-SIG

The Reef (Caribbean)
Trini Roti, Domenica Beef, and Maracas Bay Mahi showcase the Caribbean’s diversity of flavours. Can’t get to The Reef? We’ve got their recipe for Island Thyme Chicken boasting juicy bone-in chicken breasts marinated in coconut milk.

Lemongrass-Chicken-Banh-Mi-2

DD Mau (Vietnamese)
Bahn Mi, or Vietnamese sandwiches, are the specialty at downtown Vancouver’s DD Mau. Favourites include the BBQ Roasted Duck, Crispy Roasted Pork and Lemongrass Tofu, washed down with an avocado smoothie. For a taste of DD Mau at home, try their recipe for Lemongrass Chicken Banh Mi.

Enchiladas-Classicas---IMG_5799

La Mezcaleria (Mexican)
This stylish spot on Commercial Drive is beloved for its organic brunches and fresh margaritas. Serving inventive creations like BBQ Tamarind Squid and Barbacoa de Cordero (lamb shoulder roasted in banana leaves and served in volcanic rock) alongside favourites like Enchiladas Classicas and Queso Fundido, La Mezcaleria has something for everyone. Try their recipe for Enchiladas Classicas at home!

Nuba---Halloumi---IMG_6371

Nuba (Lebanese)
With several downtown locations, it’s easy to find a Nuba to satisfy your cravings for Lebanese treats. Favourites include standards like Chicken Tawook, Falafel and Hummus, as well as Grilled Halloumi Cheese served with fresh tomato, nuts and pomegranate mint dressing and Lamb Hushwie (sautéed minced lamb with onions and pine nuts, served on a creamy base of fresh hummus).

Campagnolo-Roma---Bucatini-all-Amatriciana---IMG_5451

Campagnolo Roma (Italian)
Simple, unfussy Italian is on the menu at Campagnolo, a busy East Hastings establishment serving comforting classics like Bucatini all Amatriciana (bucatini noodles with cured pork, tomato and Parmesan cheese), as well as fresh pizzas and house-made meatballs.

IMG_6504---Rangoli_Spicy-Pulled-Pork

Vij’s Rangoli (Indian)
Vancouver has many Indian restaurants, but Vikram Vij’s namesake spot, which features a fusion of classic Indian spices and local delicacies, is one of the most celebrated. Some favourites from You Gotta Eat Here!’s visit include Spicy Pulled Pork on Sautéed Greens with Sour Cream Chutney and Naan, and Split Pea, Lentil and Spinach Mash with Mogo Fries and Bengali Curry. For visitors on the go, Vij’s has an extensive menu of boil-in-the-bag takeout treats.

Papaya-Salad---IMG_4857

Longtail Kitchen (Thai)
Fresh B.C. seafood meets classic Thai flavours in this New Westminster restaurant that serves modern versions of Thai street eats. Enjoy the variety of Thai curries, the classic Pad Thai with Prawns, or try the Som Dtam Green Papaya Salad at home.

Catch all new episodes of You Gotta Eat Here! Fridays at 9 E/P. Be sure to visit the location map to plan your next  multicultural dining experience. 

How to Make Faux Pho

Pho, the Vietnamese rice noodle soup dish (pronounced “fuh” with the inflection and not “faux” as it’s commonly mispronounced), has quickly become a go-to comfort food for many. Its distinctive blend of aromatics and, of course, wallet-friendly price point, is a welcoming sight on a cold, miserable night. For those times when venturing out the door is too much of a challenge, here’s a surprisingly easy way to recreate the flavours in less than half an hour in your very own kitchen.

Phobroth_sized

Faux Pho Broth
Yields enough broth to cook noodles for two people, or make one XL-sized bowl.

Ingredients:
900 ml no sodium-added chicken or beef broth
3 star anise pods
2 teaspoons all-spice
1 teaspoon ground cinnamon
1 teaspoon black pepper
Sriracha, to taste
Salt, to taste
Package of noodles (Vietnamese rice noodles or Japanese udon)

SpicyPho_sized

Directions:
1. Bring the broth to a simmer in a soup pot. Add the anise, all-spice, black pepper, cinnamon. Continue to simmer for 10 minutes.
2. Season with salt to taste. Drizzle in Sriracha as well if you want a spicy broth.
3. Throw in noodles. Continue to simmer until noodles are tender.
4. Finish with various toppings and serve immediately.

Toppings:

Proteins
Make sure to slice the meat really thinly so that they’re easier to pick up (and eat) with chopsticks.

Grilled chicken
Roast beef or flank steak
Tofu steaks
Peeled shrimp (grilled or boiled in the broth)
Fried or boiled egg sliced in half

Vegetables
Raw veggies add that distinctive watery crunch that contrasts the hot, earthy broth.

Bean sprouts
Green onions
Snow peas or sugar snap peas
Kimchi
Green onions
Corn niblets
Mushrooms (add when the broth is simmering with the spices)
Raw baby kale or spinach leaves
Quick Pickles*

Quick Pickles*

Directions:
1. Simmer sliced cucumbers, julienned carrots, white onion, and daikon in a saucepan with 1/2 cup white vinegar, and a pinch of both salt and sugar for 10 minutes.
2. Remove from heat and pour into a bowl.
3. Let cool to room temperature or chill before serving.

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.