lesleychef

Bunh Minh – Asian Style Beef or Chicken Sandwiches
Serves 6

Cucumber Pickle
1/2 cup rice vinegar
1 teaspoon salt
1/4 cup white sugar
2 cucumbers, peeled, seeded, and cut in thin strips
2 carrots, peeled and grated
2 scallions, white bulb and 2 inches of the green part, cut in circles
3 small chili peppers, seeded, finely chopped
2 tablespoons chopped peanuts, crumbled

Asian Style Stir-Fried Beef or Chicken
1 pound beef sandwich steaks or chicken cutlets, cut in strips
2 teaspoons finely chopped fresh ginger
6 cloves garlic, crushed
1 chili pepper, seeded, chopped
1/2 cup chopped shallots
1/4 teaspoon fish sauce
3 tablespoons soy sauce
1 teaspoon sesame oil
juice of 1 lemon
juice of 1 lime
4 tablespoons hoisin sauce
1 tablespoon unsalted butter
1 tablespoon sesame oil
6 French rolls, cut about 2/3 of the way through, hot dog roll style
cilantro leaves, parsley leaves, or oregano leaves, for garnish
srichacha (Asian chili sauce) or hot salsa (optional)

Cucumber Pickle: In a small saucepan, bring the rice vinegar to a low boil. Dissolve the salt and sugar in the hot rice vinegar. Allow to cool. Put the cucumber slices, grated carrot, scallions, chili peppers, and peanuts in a small bowl. Pour the vinegar mixture over the cucumber mixture. Cover and refrigerate.

Beef or Chicken: Marinate the beef or chicken strips in the ginger, garlic, chili pepper, shallots, fish sauce, soy sauce, sesame oil, lemon juice, lime juice, and hoisin sauce, for about one-half hour in refrigerator, if possible. When ready to cook, stir-fry in butter, sesame oil, and the marinade. Stirring chicken constantly, allow most of the moisture to evaporate until the beef or chicken is thoroughly cooked and the liquid becomes a thick sauce.
When ready to serve, cut the French rolls about 2/3 of the way through, hot dog style. Layer the cucumber pickle with the chicken strips in the French rolls.
Garnish with parsley, oregano, or cilantro sprigs (rinsed of sand and patted dry) and chili sauce or salsa, if desired. Chili sauce (srichacha) comes in squirt bottles. Asians use this like ketchup, just squirt it on the roll/bun before filling, optional if you don't want the heat!!