Chef Frank Turchan
University of Michigan
Ann Arbor, Mich.
For this banh mi variation, Chef Turchan serves the meat and pickled vegetables in a small bag of potato chips instead of layering the ingredients on a crusty roll, as is typical. This revamp pumps up the portability of the Vietnamese-style sandwich. Tangy carrots and radishes, fiery jalapenos and Sriracha mayo contrast with the Asian flavors in the beef.
Quick Pickled Carrots and Radishes
3½ oz. seasoned rice wine vinegar
1 tbsp. granulated sugar
Salt, to taste
1/4 lb. radishes, sliced thin
1/4 lb. carrots, julienned
¼ lb. mayonnaise
1 tbsp. Sriracha
Walking Banh Mi
8 bags (1 oz. each) potato chips
1¼ lb. Korean barbecue cooked and sliced beef
2 tbsp. thinly sliced jalapenos
2 tbsp. cilantro leaves
1. Prepared pickled carrots and radishes: In saucepan over medium heat, combine vinegar, sugar and salt; heat until sugar and salt dissolves, stirring often.
2. Pour vinegar mixture over radishes and carrots in a bowl. Refrigerate until ready to use or hold for service.
3. Prepare Sriracha mayonnaise: in mixing bowl, stir together mayonnaise and Sriracha. Mix with immersion blender until pureed. Refrigerate until service.
4. Cut open each bag of chips and crumble chips slightly, Heat beef to 135 F. Divide hot beef among bags of chips; top with pickled vegetables, jalapeno, cilantro and a drizzle of Sriracha mayonnaise. Serve with spoons.
Recipe and photograph courtesy of Hormel Foods