For the love of Bánh Mì! (Vietnamese sandwiches)

Bánh Mì or the Vietnamese sandwich is yummy goodness inside a bun with a perfect combination of fresh baked bread, Vietnamese deli meat, Vietnamese pickles, veggies, pate, and creamy bơ (Vietnamese mayonnaise)...aka heaven in a bite. This is a cheap eat easily bought but if you had time, you should try making this at home because it tastes 1000x better! I recently served bánh mì at my 25th birthday party but I cheated because my mom made the pickles and bơ. This weekend, I finally had the chance to experiment with making these and the result was delicious so I wanted to share it with you today.

If you have ever been to a bánh mì shop, you know that there are many types of bánh mì with different fillings. The one I have here today is my version of the cold cut special combo (bánh mì đặc biệt).

Ingredients for sandwiches:
French baguettes (I like mine on the soft side and I highly recommend you buying these freshly baked)
cilantro
cucumber
sliced jalapenos
headcheese (giò thủ)
Vietnamese sausage/pork roll (giò lụa )
pate spread
soy sauce

Ingredients for Vietnamese pickles đồ chua:
1 large daikon
4-5 carrots
1 teaspoon salt
1 cup sugar
2 cups water
1 cup vinegar

Ingredients for Vietnamese mayonnaise: 
3 eggs
1/2 cup extra virgin olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon salt

1. Prepare the Vietnamese pickles because this tastes better pickled overnight.

• Shred the daikon and carrots into thin strips
• Wash the shreds with 1 tablespoon sugar and 1/2 tablespoon salt. Without rinsing, drain the liquid and place the shreds in a colander and let it sit for about 5 minutes
• After 5 minutes wash the shreds with water in a vigorous manner by squeezing the portions tightly 
• Drain and firmly squeeze the shreds to remove all the water and set aside
• Prepare the brine. Use your judgement for how much brine to make versus how much shredded veggie you have. If it is not enough for the veggies you can double the recipe (which is what I ended up doing).
• Place 2 cups of warm/hot water in your container or jar. Mix with 1 cup sugar, 1 cup vinegar, and 1 tsp of salt.
• Place the veggie shreds into your container and set aside in the fridge. Đồ chua tastes better pickled at least overnight but you can enjoy it after a few hours if you wish. 
• The flavors improve with time and your pickles can last 4-6 weeks in the fridge. 

2. Prepare the Vietnamese mayonnaise. 

(recipe and photos courtesy of my mom at Junniebites)

• Mix 3 egg yolks with a hand mixer on low. Mix the egg yolks in one direction and slowly drizzle in the oil as you continue to mix.
• When the egg and oil mixture thickens to the consistent you would like add the onion powder, garlic powder, sugar and salt. Mix well. And there you have it, the best buttery, garlic-y and creamy Vietnamese mayonnaise...my favorite! 

3. Prepare your sandwich components.

• Slice your cucumbers in to thin strips.
• Slice your jalapenos.
• Thinly slice your Vietnamese cold cut meats.
• Wash your cilantro.

4. Put your sandwich together.

• Start with slicing your baguette in half length-wise.
• Spread pate on one side and bơ on the other.
• Fill the sandwich with your meat fillings.
• Fill your sandwich with pickled veggies, cucumber, cilantro, and jalapeno.
• Drizzle a bit of soy sauce on top to taste.
• If you're feeling fancy, top with a fried egg. Highly recommended, very yummy. 

Acai Bowls!

My sisters and I headed to Huntington Beach one weekend to try Ahi Poke bowls at North Shore Co. When we saw Banzai nearby, we couldn't resist the temptation of stopping to try Acai Bowls. I remember my friend Dannie talking about how good they are so we stopped to try and the rest is history! This is happiness in a bowl! We got the Maui sunset, which was an acai smoothie topped with fresh fruit, coconut flakes, granola, and a drizzle of honey. The combinating is so amazing, you've got to try it! So after making 2 trips to Banzai in a week (we live about 25-30 minutes away), I needed to find an easier way to satisfy our cravings for an acai bowl. Not to mention, one bowl at Banzai costs $8-10 dollars so I wanted to find a cheaper alternative. This is what I came up with and it tastes almost the same at a fraction of the cost. It is very simple to make and takes me about 10 minutes or less. In addition, this is very good for you because Acai is loaded with antioxidants and boasts a variety of other health benefits.                 

Ingredients for One Bowl
1/2 frozen banana
1 cup frozen mixed fruit
1/2 cup frozen berries
1 cup acai juice

Toppings
Granola
Shredded coconut
Chia seeds (optional)
fresh fruit
honey

1. Put the frozen fruits and acai juice in the blender and blend until smooth. You are looking for a consistency that is slightly thicker than a smoothie you would drink. I always have frozen fruits in the freezer for acai bowls or a green smoothie. You can get the Acai juice from Costco or you local health food store.

2. Pour the mixture into your serving bowl and top with your desired toppings. Drizzle some honey to finish and that's all there is to it! 



Thai Green Shrimp Curry

Ah...green curry. One of my favorite comfort foods and I didn't know how easy it is to make! Perfection at first bite and hits just the right spot when the green curry craving hits. This was my second attempt and because I followed the recipe more closely this time, my green curry tastes exactly like what I order at my favorite Thai restaurant. I felt like changing it up a bit and had my green curry with quinoa instead of rice and it was very delicious. You can use any type of protein you have on hand, I had some shrimp defrosted so that's what I used in this curry. Get creative with the veggies you want in the curry as well. The most important component is the flavor of the curry sauce and the rest can be left to your imagination. I think that eggplant and bell peppers would go great in this dish.

Recipe adapted from RasaMalaysia @ http://rasamalaysia.com/thai-green-curry-recipe/

1/2 lb shrimp (or your choice of protein)
3 tablespoons green curry paste (Mae Ploy brand)
2 1/4 cups coconut milk
1 can thinly sliced bamboo shoots
1 can straw mushrooms
3-4 kaffir lime leaves
1/4 cup Thai basil leaves
2 teaspoons fish sauce
2 tablespoons sugar
olive oil for frying

1. Drizzle some oil on the frying pain and saute the green curry paste until fragrant.
2. Add half of the coconut milk and stir it for 1-2 minutes until incorporated. Add the kaffir lime leaves after crushing them a bit with your hands to bruise them because it will release more flavor.
3. Rinse and drain the bamboo shoots and mushrooms. Add into the pot and continue to stir.
4. Add the shrimp and continue cooking until it is cooked.
5. Add the rest of the coconut milk, fish sauce and sugar.
6. Add the basil and remove from heat. (I didn't have basil this time but the dish still turned out great, but I know it will taste even better with basil added in)

I made all this is abut 30 minutes! Like I said...had no idea that it was so easy! If you are a green curry enthusiast, you  must give this recipe a try!

Japanese Curry

Why spend 10 bucks at a place like Curry House to satisfy your Japanese Curry craving when you can make enough to feed 12 people with the same amount of money? This recipe is super simple and easy on the wallet. Japanese curry was one of my go to dishes when I was still going to school because it can be made in one pot and tastes even better the next day. This dish is also one of my favorite warm comfort foods perfect for this time of year.

Ingredients (12 servings )

2 lbs chicken (or any other type of meat, pork or beef would work well)

salt

pepper  

4  medium sized potatoes

2 carrots

1/2 onion

1 bell pepper

6 cups water

1 package of curry mix

Serve with cooked rice

Each curry sauce mix box comes with two individual packages of curry bricks. You can easily half the recipe and save one of the packages in the fridge for a later time. This recipe is highly customizable, I just use what I have on hand. You can change up the type of veggies and meat you put in. You can also make this vegetarian by adding only veggies and tofu.

For this recipe you will need to buy a box of Japanese curry mix, commonly found in most Asian supermarkets. I believe the price ranges from $2-3 dollars per box, which makes 12 servings of curry. This is my favorite brand, I can't say much about other brands because I haven't tried them. You can pick the spiciness level from mild to hot.

Directions

1. Start by rinsing the chicken and cutting it into small bite sized pieces. Put it in a bowl and season with a little bit of salt and pepper.

2. Prep the vegetables. Peel and dice the carrots and potatoes. You can put them in a pot of boiling water until tender. My secret trick is to put them in a bowl with water and microwave for 10 minutes. I feel that this cuts down my cooking time and I only have to use one pot for the whole cooking process.

3. Dice the onion.

4. Warm up a stockpot or large wok and drizzle a little bit of oil in it. Add the onion and stir fry for about 3 minutes.

5. Add the chicken and stir fry until all the pinkness is gone and the meat looks done, about 7-9 minutes.

6. Drain and add the carrots and potatoes to the wok. Add the bell peppers. Stirfry for about 5 minutes.

7. Add 6 cups of water (follow the curry package instructions for accurate amount of water). Cover the pot and let it simmer for about 15 minutes or until the potatoes and meat are tender.

9. Turn off the stove and add the curry bricks into the wok. Stir well until all the bricks have dissolved.
8. Serve on top of rice. I like to also add some thinly sliced cucumbers for some freshness.

Enjoy!

Cheesy avocado egg breakfast burrito

I love the combination of egg, cheese, and tomato on a hot breakfast sandwich. I was craving quesodillas the other night so I went out and bought some whole wheat tortillas. What I came up this morning was delicious, healthy, and super simple to make.

Easy guacamole 
1 avocado
1/2 lime
pinch of salt to taste
handful of grape tomatoes

Ingredients (for 2 burritos)
3 eggs
shredded cheese
2 tortillas
1 chicken apple sausage (costco)

I diced the tomatoes and mixed it together with the avocado, lime juice, and salt to make the guacamole. Next, I heated up my frying pan and slightly warmed the 2 tortillas up. After dicing the sausage, I added a bit of olive oil onto the pan and panfried the sausage bits until slightly brown. Crack eggs onto the pan and scramble. When the eggs are almost done, I separated it into two equal portions and sprinkled cheese on top. To assemble, scoop half of the eggs onto the tortilla and top it with half of the avocado mixture. Enjoy with ketchup and Tapatio.

Voila! Super easy, delicious, and nutritious! My mom's a pretty harsh critic and even she was wowed by these. She even gave me the biggest completment because she said my dad would love these (he's tougher critic than she is).

Crispy Fish Tacos

This was the very first recipe I wrote over at JunnieBites (now my mom's blog) back in 2010.  I just wanted to share this here as I branch off and start my own blog.

These are still the crispiest fish tacos I've ever had and I'm going to have to make these some time soon. These tacos are amazingly yummy with extra crispy beer batter fish and a delicious sauce to top it off. We made these by adapting a recipe I found here.

This was also our first successful main dish dinner made from scratch by my sisters and I. Mom is always the one to make the main dinner. We can generally make pasta, other simple foods. We can also make practically any type of dessert but meat is something we can't really cook from scratch yet (that's Mom's expert arena). We never deep fried anything by ourselves either so this dinner was really fun to make :)

Ingredients

1 bag of tilapia fish (2 lbs)
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer

1 cup mayonaise
juice of 1 lemon
1 tsp minced capers (optional)
dried oregano
paprika
ground cayenne pepper
garlic salt

1 package of 30 corn tortillas
1/2 head of cabbage
cilantro
salsa

1. Prepare the taco topping goodies. Finely shred the cabbage. Wash and chop the cilantro.
2. Make the topping sauce. Measure out about 1 cup of mayonnaise. Whisk in the juice of 1 lemon and add the following spices to your taste: cayenne pepper, paprika, garlic salt, and dried oregano. I wish I had the exact measurements for you but I just mixed stuff into the sauce until it tasted good. I'll try to get the measurements the next time we make fish tacos. Minced capers are optional. The original recipe called for them and I was about to omit them but since I was surprised to find them in my spice cabinet, I added them.
3. Mix the dry ingredients for the beer batter in a big bowl (flour, cornstarch, baking powder, salt). Mix the egg together with the beer and then quickly stir into the dry flour mixture. It doesn't matter if there are lumps. Mix the batter but don't overdo it because we want the bubbles to stay.
4. Heat up canola oil in a frying pan.
5. Cut the fillet into approximately 4 strips. Lightly dust each strip of fish in all purpose flour before dunking it into the beer batter.
6. After dipping the fish into the beer batter, put it into the hot oil and fry until crisp and golden brown. Drain them on paper towels when they are done and then move them onto a cooling rack to preserve their crunchiness.
7. Warm the tortillas on a hot frying pan. No need for oil.
8. To assemble delicious tacos: put some mayo sauce on the taco, place the fish on it, top it with some salsa, the shredded lettuce, and chopped cilantro. Serve with wedges of lemon.

Enjoy! Our dad doesn't typically like Mexican food but he ate three of these babies :D