There is a wonderful authentic Vietnamese joint in my town that sells the most delightful bahn mi sandwiches. My husband has been wanting me to recreate these at home for some time but  I'll admit, I was intimidated. Today I finally decided to make his wish come true and wow, are these sandwiches good! I'm kicking myself for not trying to make them sooner! 

6-8 hoagie type buns

1 carrot, julienned 

1 diaikon (carrot sized), julienned 

1 cup vinegar

3 tablespoons sugar

2 tablespoons salt

1 pound lean ground pork

1 pound lean ground beef 

2 tablespoons vegetable oil

1 small onion, diced 

4 garlic cloves, minced

1 large tablespoon fresh ginger, minced

2/3 cup chicken stock

1/2 cup hoisin sauce 

1 cup oyster sauce 

Black pepper

1/4 cup chopped peanuts

Chopped cilantro as garnish 

Simmer your vinegar, salt, and sugar together in a sauce pan until sugar is dissolved. Combine your carrots and diaikon in a bowl and cover them with the vinegar mixture. Allow the mixture to marinate for at least one hour. 

Add your oil to a large deep skillet and soften onion. Add your garlic and ginger and cook for an additional minute. Add 1/2 a cup of the vegetable vinegar liquid and simmer for an additional minute. Add your stock, hoisin, oyster sauce, and pepper. Allow sauce to reduce for 10 minutes. Add your beef and pork and break it up into peices and cook it through (about 7-8 minutes). 

While your meat cooks place your rolls in a 350 degree oven for about 5 minutes to crisp up. Slice down the center without cutting them into 2 pieces. Fill with meat, top with the pickled vegetables, cilantro, and peanuts. 

This is such a flavorful and memorable sandwich. You will love chowing down in flavor town. Enjoy! 

Another easy 20 minute dish for you today! This creamy rice is reminiscent of a risotto, only much easier and much healthier too! 

Ingredients:

2 tablespoons olive oil

1 small onion, diced

1 cup arborio rice

1 cup white wine

salt and pepper

1 pound shrimp, peeled

1 pint grape tomatoes

1 clove garlic, minced

8 springs fresh thyme 

1/4 cup fresh parmesan shavings

Preheat oven to 400 degrees.

Heat 1/2 your oil in a large saucepan over medium heat, cook your onion until translucent (about 5 minutes). Add the wine and rice and cook on medium high heat until the wine is absorbed, this should take about 2 minutes. Add your water and 1/2 tsp of salt and pepper to your pan. Cover and simmer until the liquid is absorbed, should take just under 20 minutes. While your rice is cooking, toss your shrimp with oil, salt, pepper, the tomatoes, thyme, and garlic. Roast them on a baking sheet in the oven until the shrimp are pink and cooked through, about 15 minutes. When your rice is done, mix in a little parm or sprinkle it on top as a garnish, serve your shrimp on top of the rice. 

Lovely, easy, with nice flavor combinations. What more could you want for a great weeknight meal?