Ingredients

Baguettes
Paté
Vietnamese grilled pork
Pickled jalapenos
Pickled cabbage

Directions

Slice the baguettes open along one side. Spread one half with paté. Add jalapenos, pork, and cabbage. Eat.

I followed this recipe. I used boneless country ribs (aka pork butt), sliced to about 1/4″. I also haven’t yet found a “meat cage” the right size (might have to make one), so just laid them on the grill. I also cannot for the life of me mince lemongrass properly; I’ll try it with lemongrass paste next time. It came out great, perfect for banh mi or just as finger food. It would also go perfectly in a vermicelli bowl.

Ingredients

2 lb boneless pork country ribs, sliced 1/4″ thick
1 shallot, minced
3 cloves garlic, minced
2 stalked lemongrass, minced
2 tbsp sugar
2 tbsp sesame seeds
2 tsp salt
1 tbsp honey
2 tbsp fish sauce
2 tsp vegetable oil

Directions

Mix together all the non-pork ingredients in a large bowl. Add the pork and mix thoroughly with hands, until the pork is completely coated. Cover and let marinate overnight in the refrigerator. Heat grill to medium-low. Lay pork on grill and cook with cover closed until they begin to char. Turn over and cook until done. Serve in banh mi, over vermicelli and salad, or just eat by hand with some nuoc cham for dipping.

Ingredients

Soup
2 tbsp peanut oil or other cooking oil
5 dried red chilies, snipped in half
1 tsp black peppercorns, whole
8 scallions (white plus a couple inches green part), cut into 1-inch lengths
1 lb pork country ribs, in 1/2″ slices
2 tbsp soy sauce
1/2 head red cabbage, shredded
1/2 head green cabbage, shredded
Approx. 8 crimini mushrooms, sliced

Dumplings
2 c all-purpose flour
1/4 tsp salt
3/4 c – 1 c water

Directions

Heat a large dutch oven (or large pot, in a pinch) over high heat. Add the oil and swirl it around the pan. With the fan on and all windows open, throw in the peppercorns and chilies. Stir-fry for 20 seconds. Add the scallions and stir-fry another 30 seconds. Add the pork and stir-fry until no longer pink. Add the soy sauce and stir-fry for another minute. Add the cabbage and mushrooms and stir-fry until the cabbage wilts, about 5 minutes. Add water to just cover everything and bring to a boil. Cover partially, reduce to a simmer, and simmer for about 45 minutes, until the meat is tender, stirring occasionally.

Meanwhile, prepare the dumpling dough. Mix the flour, salt, and water together with a fork until blended. Dough should be sticky and fairly dry; it should barely move when the bowl is tipped.

When the soup is ready, begin adding the dough. Scoop up a small amount of dough (no more than the first joint of your forefinger) with a spoon and then scrape it into the pot with another spoon. Let the dumplings float on the top. If you run out of space, occasionally stir them into the liquid and continue. Once all the dough has been added, partially cover the pot and let simmer another 10 minutes.

Serve with thinly-sliced scallions, chili sauce, chili oil, or soy sauce to taste.

Ingredients

3 lb spareribs
Boiling water
2 large lemongrass stalks
1/2 c + 6 tbsp soy sauce
1/2 c packed golden brown sugar
1/2 c dry sherry
2 tbsp Thai peanut sauce (we just used freshly-ground peanut butter)
2 tbsp sesame oil
4 large garlic cloves, peeled and chopped
3/4 c canned unsweetened lite coconut milk

Directions

Preheat oven to 350. Arrange ribs in single layer in large roasting pan (we left them attached). Add just enough boiling water to cover ribs. Cover pan with foil. Braise in oven until almost tender, about 1 1/2 hours.

Meanwhile, make marinade. Cut bottom 2 inches from each lemongrass stalk (discard upper portions). Slice into thin rounds and place in blender. Add 1/2 c soy sauce, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger. Blend until almost smooth. Blend in coconut milk and remaining soy sauce.

Cool ribs, still covered, 30 minutes. Transfer to heavy-duty 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally.

Preheat oven to 350. Arrange ribs in single layer on large rimmed baking sheet (we still left them attached). Spoon marinade from bag over ribs. Roast uncovered until very tender, basting often with marinade, about 1 1/2 hours. Cut into separate ribs. We served them as-is, but Bon Appetit continues: scrape marinade into pitcher for sauce; spoon off fat that rise to surface. Brush sauce generously over ribs. We didn’t have much left in liquid form by the time the ribs were done in the oven.

Ingredients

1 lb. ground turkey
1/4 c finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tbsp fish sauce
1 tbsp sriracha
1 tbsp sugar
2 tsp cornstarch
1 tsp ground black pepper
1 tsp coarse kosher salt
1 tbsp sesame oil

Directions

Combine all ingredients except sesame oil in a bowl. Form into 1-inch meatballs and place on a lined baking sheet. Cover and refrigerate at least an hour. Heat oil in a large skillet on medium-high. Add half the meatballs and saute until cooked through, turning frequently, about 15 minutes. Repeat with rest of meatballs.

Ingredients

pho broth
kalbi or other grilled meat
1/4 white onion, sliced thin
2 green onions, chopped
rice, white or brown, fresh or left over
thai basil, cilantro, or mint
lime, hoisin, sriracha

Directions

Heat the broth in a saucepan. Meanwhile, arrange rice, sliced meat, onions, and green onions in deep bowls. Serve with herbs, lime, and sauces to taste.

Ingredients

3 lb boneless pork country ribs
1/2 c soy sauce
1 Korean pear or Asian pear, grated with juices
2 tbsp finely chopped garlic
1/2 small white onion, grated or sliced
1 tbsp grated fresh ginger
2 tbsp light brown sugar
1 tbsp honey
2 tbsp sesame seeds, toasted
2 tbsp toasted sesame oil
1 tbsp korean red pepper flakes or ground red pepper
1/4 tsp ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

Directions

Combine all the ingredients other than the pork in a bowl or large plastic container. Add the pork, making sure it’s well submerged. Marinate overnight.

Heat grill to hot and grill with lid closed, about 4-5 minutes per side (country ribs are usually squarish in cross-section, so this is for 4 sides). Serve over rice with sliced green onion, toasted sesame seeds, and red pepper flakes. Or serve in ramen or other soup.

Ingredients

4 lb boneless pork shoulder
2 tbsp canola oil
1 cinnamon stick
1 tsp chili powder
2 bay leaves
4 cloves garlic, thinly sliced
1/2 tsp ground cumin
kosher salt

Directions

Cut the pork in large flat pieces, about 1″ thick and 4″ square. Rub all over with salt. Heat the oil on medium high in the pressure cooker and brown the pieces of meat thoroughly, in two batches if necessary. Remove the meat and blot any excess oil. Add a cup of water to the pressure cooker, scraping the bottom to remove the brown bits. Add the pork back to the cooker, along with another cup of water and the garlic, chili powder, bay leaves, cumin, and cinnamon stick. Seal the pressure cooker, turn the heat to high, and bring the pressure up to 15 lbs psi (second red line on kuhn rikon cookers). Turn the heat down to maintain the pressure and cook for an hour. Remove the cooker from the heat and let the pressure dissipate. Remove the meat from the cooker and let it cool. Strain the liquid remaining in the cooker.

Heat the oven to 350. When the meat is cool, shred it into two-inch pieces (the smaller the pieces, the crispier they’ll get, so make them small if you like your carnitas crispy). Spread the meat out in a large baking tray (or two) in a single layer. Pour some of the strained liquid over the meat, enough to cover the meat about halfway. Put it in the oven and bake it until the liquid evaporates and the meat begins to turn crispy. Take it out when it’s how you like it (I left it in the oven about 1:45 for extra crispy meat). Blot with paper towels to get rid of any extra oil. Enjoy!