Recipe // homemade bánh mì sandwiches

June 8, 2012

i always joke that bánh mì sandwiches are just like me, half french, and half vietnamese!

but, all joking aside, bánh mì sandwiches are one of my favorite things to eat!  i have eaten these sandwiches my entire life, and i never tire of them!  they are a great twist on a boring old sandwich, and are fresh, and so full of flavor!  my mouth is watering just thinking about them!

i usually buy bánh mì sandwiches at my local asian market or restaurant, but they are also pretty easy to make at home!

Bánh mì Vietnamese sandwiches are seriously one of my favorite things to eat!  I remember eating them as a child, and as an adult, they still are a favorite!
They originate in Vietnam, but also have a French influence from when baguettes were introduced to Vietnam during its colonial period.
This sandwich has gained popularity, and it is known for it’s amazing flavor and freshness!  There are many different combinations, and today, I am sharing a lemongrass pork bánh mì recipe!
Their are many layers to a Bánh Mì sandwich, some may differ, but here is the most traditional anatomy of a Bánh Mì sandwich.
{image credit: NY Times}
{Grilled Lemongrass Pork Bánh Mì Sandwich Recipe}
(pork recipe adapted from this recipe)
  • 1.5 lb pork chops
  • 1/4 cup minced Lemongrass. Many Asian markets will sell minced lemongrass in the freezer section.
  • 1/4 cup sugar
  • 2 tbs fish sauce
  • 1 tbs ground pepper
  • 2-3 cloves garlic, minced (use more according to taste)
  • 2-3 shallots, minced.
  • 3 tbs sesame oil
  • 1 tbs soy sauce
  • 3 tbs roasted sesame seeds
  • flexible grilling basket or indoor grill
For the marinade, combine in large mixing bowl the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, sesame oil. Add pork and mix well and marinade for at least 1-2 hrs.
Grill Pork on the grill about 4 minutes per side, or until completely cooked.  Slice.
To assemble the sandwich:
Placed sliced lemon grass pork onto a fresh baguette.  Place a layer of sliced cucumber, sliced jalapeños (optional), then picked carrots and daikon, and fresh cilantro.  It is also great with a little hit of fish sauce (nuoc cham, click here for a recipe)
If you aren’t a Bánh Mì yet, then trust me, it doesn’t take long to become addicted!

DIY // neon dipped succulent pots

June 2, 2012

with neon, and “dipped” things being such a trend right now, i decided to make a little neon dipped clay pot for my children’s teacher appreciation gifts for the end of the school year.

this was a great project, because it is very simple to do, and your children can even get in on the action and help paint the pots!  i filled mine with succulents, because i just love succulents, and frankly they are the only plant i can keep alive, ha!

you only need a few supplies to get started!

head on over to hellobee for the full step by step tutorial on how to neon dip clay pots.  these would make great gifts, or add some pizzaz to your party table!

click here.

{all photos by me, caroline armelle drake}

Recipe // orzo pasta salad with feta and asparagus

May 31, 2012

Life seems to get busier and busier, and it can be hard to eat healthy on the go.  Lately, I’ve been trying to prepare a big batch of pasta salad that I can have ready to go when I need a quick lunch, something to bring to the park, or even a light dinner at a moments notice.  It has been so nice to have a healthy, and tasty option that lasts for many days for when you need something fast!
{Orzo Pasta Salad with Asparagus Feta and Tomatoes}
Pasta and vegetables
12-16 oz un-cooked orzo pasta
1 bunch asparagus, cut into 1 inch pieces
1 pint grape tomatoes sliced lengthwise
1 cup feta cheese
Dressing
2 clove garlic, minced
2 tablespoon shallots, minced
2 teaspoon lemon zest
2 tablespoon fresh lemon juice
1/4 cup white wine vinegar
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
2 teaspoons fresh chives, minced
1 teaspoons fresh dill, chopped
*any other fresh herbs you may like
1/3 cup extra virgin olive oil
Cook orzo according to package directions.   Drain pasta, and place in large bowl to cool.  Blanche asparagus in boiling water for about 3 minutes.  Drain and place in a bowl of ice water to stop the cooking process.  Drain, and place in bowl with orzo.  Add tomatoes and feta.
Mix all of the dressing ingredients in a bowl except for the olive oil.  Slowly whisk in olive oil.
Slowly poor dressing into pasta mixture and stir well until well coated.  You may have some extra dressing left over.
Place in the refrigerator for about and hour before serving for the flavors to blend.
Enjoy!