Posts tagged ‘lunch’

banh mi thit nuong


The boyfriend and I love banh mi. I’m sure the rest of you do, too, which is why you’re here! We live in Houston, where the Vietnamese community is huge and there is no shortage of banh mi shops, so I could just drive 10 minutes and pick up some. But so why make it if it’s easily available? Honestly, it’s because I love food and I love to cook. I love learning and recreating my favorite dishes, making it more my own. Also, what else is a sick girl supposed to do all day? Resting sucks. Cooking rocks.

I can always count on The Ravenous Couple’s recipes as a starting point for Vietnamese food. Their bo luc lac is spot on and it seems to be the go to recipe for all my Vietnamese friends, too. So, that’s where I turned to for this banh mi thit nuong (grilled bbq sandwich) recipe.

There are many components to a banh mi. You’ve typically got your bread, meat, mayo, pickled carrots/daikon, cucumber, cilantro, sliced jalapenos, black pepper, and Maagi seasoning. And, if you’re really ambitious, a fried egg (omg so yum maybe next time) Personally, the only veggies I like on my sandwich are the carrots/daikon, which is what you see above. Banh mi bread is not your typical french bread roll. The banh mi rolls, in my opinion, are fluffier and the crust isn’t as tough. I went to the local Vietnamese grocery store when they first opened and got first dibs on the freshly baked bread. It smelled heavenly. It was so warm and soft, with that little bit of crunch. I literally wanted to stop right there and eat a roll. For obvious reasons, I did not. I decided to also pickle my own carrots and daikon radish. That, too, was there for me to just buy, but where’s the fun in that? The boyfriend’s mom gave me this awesome julienne slicer for Christmas and what better way to use it than for the carrots and daikon? Now, I was completely motivated to make my own mayo spread, but the one they had at the grocery was freshly made and looked so good, so I caved and bought it. Next time, I’ll make my own because I felt this one was missing something.

On to the recipes….and pictures 🙂 I’m starting with the pickled carrots and daikon radish as you can get that done and out of the way.

Pickled Carrots and Daikon (adapted from The Ravenous Couple):


Ingredients are simple: thinly sliced carrots, thinly sliced daikon radish, white distilled vinegar, salt, and sugar.

(Note: I didn’t have white distilled vinegar so I just used what I had on hand which was definitely not distilled)

I took my carrot and daikon and peeled them. Using the julienne slicer, I was able to get them sliced thinly. If you don’t have that tool, cutting with a knife or using a fancy food processor will provide the same results. I placed all the sliced carrots/daikon in a 17 oz jar that I had bought from the store. Then, I filled the jar with just enough vinegar to cover the veggies. Next, season with almost equal parts sugar and salt. I used 3 tsp. of sugar and 2 tsp. of salt and I felt it was still too tart. The pickled veggies should be a nice balance of the tart, sweet, and salty. The boyfriend LOVED what I did, but I felt it was too tart for my tastes. Pickle your veggies for at least an hour before use. You’ll be happy to know that the pickled veggies will last months in the fridge so make larger batches if you feel you’ll use them on anything else! Ta da!


Banh Mi Thit Nuong (Grilled BBQ Vietnamese Sandwich) – Also adapted from The Ravenous Couple



  • 1.5 lb pork butt or shoulder, thinly sliced just under 1/4 inch or so (not too thin as you do not want it to dry out when grilled. Ask your butcher to do this for you. Also, do not use lean pork as it will become dry.)
  • 1 tbsp. minced Lemongrass (xa bam). Many Asian markets will sell minced lemongrass in the freezer section.
  • 1/4 cup sugar
  • 2 tbs fish sauce
  • 1 tbs ground pepper
  • 1-2 cloves garlic, minced.
  • 2-3 shallots, minced.
  • 3 tbs sesame oil
  • 1 tbs thick soy sauce (not regular soy sauce–has molasses, making it thicker and adding great color. If not available, can use caramel sauce. Both can be found at Asian groceries)
  • 4-6 banh mi rolls (French bread rolls) or if that’s not available, 2 loaves of French bread or 4-6 demi baguettes
  • optional 1 cucumber, sliced thin
  • optional 1/2 bunch cilantro
  • optional jalapeno, thinly sliced
  • pickled carrots/daikon
  • Vietnamese mayo – I call it that because it’s not butter and it’s not your typical Kraft mayonnaise, so that’s what i’m sticking with.

In a large bowl, add your lemongrass, sugar, fish sauce, pepper, garlic, shallots, sesame oil, and thick soy sauce. Add the meat and make sure to mix well and incorporate all the ingredients with the meat. Marinate in the fridge for at least an hour or two.




There are a few ways to cook this. You can use a grill with a grill basket, on a grill with skewers, or in a pan on a stove top. I, personally, don’t have the option of grilling so I used my grill type pan on my stove top. It left really pretty grill marks and still gave it that same char. Grill the meat til it’s nice and brown, with a bit of char.


Once the meat is cooked, you can put your sandwich together with all the condiments. I prefer my bread warm, so I’d preheat the oven to 265 degrees and warm the bread for about 5-10 minutes. Cut it in half, spread the mayo, add the meat, add the veggies, and whatever optional items you want on there and voila. Your sandwich awaits you!


The meat cooked really well and the sandwich itself was a hit. We were able to make 5 sandwiches with this batch. The boyfriend approves, so I’m sure I’ll be making this more often. I love the bread and I’m going to make my own mayo the next round. Til then!

Happy Eating – Chelle ^_^


December 29, 2013 at 5:06 am 3 comments

Michael Caine’s in ABode Manchester

Millefeuille banana parfait –
caramelised banana and lime coulis

Lunch was a grazing affair at Michael Caine’s in ABode Manchester with many dainty little dishes to excite your palette in different ways. The idea of a western dim sum style lunch to have as much choice as possible without over stuffing oneself was well executed here as I was thoroughly satisfied.
The marrying of Asian herbs with scallops was skilfully done and the Japanese mushrooms with sesame seaweed and bean sprouts that accompanied the fish served as a refreshing counterpoint to the strong lemongrass foam sauce.
Not that the classical European styled dishes were lacking in any quality either! The duck risotto is probably one of the best risotto I’ve ever had and I really hope it is something the chef can pull off consistently and not just an one-off on the day. Nothing much to say about the lamb as it was just classically cooked, but very flavourful and presented very elegantly.
Overall, 3.8/5 as I felt the chef was a little too enthusiastic about using foam as a novelty point in the dishes. Service was very friendly and attentive (might have to do with how only 3 tables were occupied) and the staff knew the menu well. Very enjoyable experience and I am looking forward to returning and try the set lunch menu.

Duck confit risotto –
Wild mushrooms

Pan-fried scallops –
Caramelised cauliflower purée,
sweet raisin vinaigrette and cauliflower
and cumin velouté

Best-end of Herdwick lamb
Onion and thyme purée, fondant potato
and tapenade jus
Slow poached sea bass –
Thai purée, stir-fry of mangetout,
shiitake mushrooms and bean sprouts
with lemongrass foam
Passion fruit soufflĂ©e –
vanilla bourbon ice cream
by Png

May 14, 2008 at 3:17 am 1 comment

Obento, packing lunch…

japanese food pyramid
(This is a Japanese food pyramid poster sponsored by some major food corporations, I believe the official government one is far larger and includes categories for fermented foods and sea vegetables.)

    I usually just pack leftovers as a lunch for the hubby. When there are no leftovers, he sometimes leaves in morning with a banana and an orange and calls it a meal. With our families always insisting he’s too thin, I try feed him as often as I can. Usually in addition to dinner, he eats most of my baked goods and I pack him lunch when he’s substitute teaching. Here’s an example of my obento (not the cutest or most elaborate).

    1 1/2 cup cooked short grain rice
    1 tsp red shiso furikake (rice seasoning)
    1/2 sheet nori (cut into small strips)
    1 egg (beaten w/ dash of salt & pepper)
    3 shitake mushrooms
    1 korean pepper
    1 tsp sesame
    2 tsp mirin
    1 tbsp oil
    handful of (1 cup) baby spinach
    4 cherry tomatoes (halved)

      Cook rice according to package (I used a rice cooker and added some mixed grains). Cut mushrooms and peppers into strips. Heat up a small pan, add oil and then sesame seeds. Give it a few seconds for the sesame seeds to toast up and then throw in the mushrooms and peppers. Cook till mushrooms have shrunk and the peppers soften, then add the mirin and the spinach, stir till they wilt. I put the veggies in one corner of the dish, and the rice on the other half. With a hot pan coated in oil, pour the beaten egg in and swirl around. It should spread out thin like a crepe, and fold it over on itself twice to get a wedge. Stick in the egg and tomatoes, and sprinkle the rice with nori and furikake. You can make it completely vegan by replacing the egg with tofu or natto (for the adventurous). I think I got in a good chunk of the food pyramid, and I applied the principles of washoku (balance of colors and flavors). Made me feel like a Japanese housewaifuu.

      lina-sm.gif L

      January 31, 2008 at 11:21 am Leave a comment

      TĂ© House of Tea

      TĂ© House of Tea ( 1927 Fairview St. Houston, TX 77019) is snuggled between Montrose & Shepherd, right on the corner of Woodhead & Fairview. The ambience is very mellow, and I noticed that the second we walked in today, with the soft reggae playing over the speakers. There’s a butterfly hanging from the ceiling, photos (for sale) hanging decoratively along the walls, and the cutest tea pots/sets/cups displayed throughout the cafe. The seats are comfy and the whole place gives off this cozy vibe.

      It’s definitely a place I’d go to on a relaxing Saturday morning or afternoon for some tea. However, as I learned today, it’s not somewhere I’d go for my quick one hour lunch from work. This place is really just somewhere you go and meet friends, have a good talk, share a crepe (or get your own, because those things are DELICIOUS). I had eyed the menu before heading over there, and decided on the roasted chicken & brie panini, which comes with a salad, all for the lovely price of $5.95. I did not know there was going to be cranberry sauce on my panini. I’m not a cranberry sauce kind of girl, so my friend was kind enough to share her margherita panini with me (pictured above). It was divine. The fresh tomato, melted mozarella, and basil served on a perfectly herbed foccacia bread really hit the spot. OH!! The salad was great too. I’m not sure what type of vinaigrette they used, but I really liked it.

      I should have gotten tea, but didn’t this time. I wanted to be able to enjoy it, and not be in a rush to finish it. My friend did get a small pot of their Strawberry Fields Green Tea. She’s not a tea drinker, so it really wasn’t her cup of tea. It did smell fabulous, though.

      So I leave yall on a happy note. The highlight of my meal was the crepe with chocolate spread, topped with fresh strawberries, whip cream and powdered sugar (see below). It was like a taste bud orgasm. You can choose from a variety of spreads and fresh fruits. That crepe was certainly the best I’ve had. I’m definitely going back for more.

      reina-sm.gif –Chelle

      January 23, 2008 at 5:00 am 5 comments

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