One of the most beloved street foods from Vietnam, the irresistible bahn mi is traditionally made with juicy sliced meat (usually pork), crunchy pickled vegetables, fresh chilies, herbs and a sauce. It is served on a baguette with a soft crumb and thin, crispy crust. Lucky for us, we can make a wonderful version at home: seared ground pork patties get extra savory flavor from aromatic fish sauce and sweet and salty hoisin, and quick pickled vegetables add satisfying lightly acidic crunch. A simple sauce of mayonnaise and sriracha contributes a creamy element; sliced jalapenos a burst of heat; and fresh cilantro leaves just the right amount of green herbaceous-ness.
Traditional shrimp summer rolls are a great Asian appetizer. This version adds corn and uses Old Bay Seasoning to give it a New England inspired twist. The poaching liquid doubles as a dipping sauce as well. You can find rice paper wrappers and rice stick noodles at Asian grocery stores and the Asian section of well-stocked grocery stores.
These are an American take on an Asian favorite. The peanut sauce is a must-make, must-have, must-use.
Cellophane noodles are a traditional Vietnamese noodle – light, delicate and with a playful texture that can be served hot or cold. You could also use rice stick noodles or vermicelli.
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