Home Tasty (Page 4)

Tasty

Showing 569 Result(s)
Main dish

Low-Carb Pad Thai

Save Print
Low-Carb Pad Thai
Noodle-free pad thai makes for the perfect comfort food to enjoy for dinner. ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 small zucchinis
  • 1 medium sweet potato, peeled
  • 1 daikon radish, 6 inch (15 cm), peeled
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons tamarind paste, or lime juice
  • 6 cloves garlic, minced, divided
  • ¼ cup water (60 mL)
  • coconut oil, to taste
  • 1 lb boneless, skinless chicken thighs (455 g), sliced
  • 1 medium shallot, thinly sliced
  • 2 teaspoons chili paste, or 1 diced jalapeño
  • ⅓ cup roasted peanut (40 g), plus more for garnish
  • ½ cup bean sprout (50 g), plus more for garnish
  • ¼ cup fresh cilantro leaves (10 g), plus more for garnish
  • lime wedge, for garnish
Instructions
  1. Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
  2. In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
  3. Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
  4. Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
  5. Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
  6. Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
  7. Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
  8. Enjoy!

Watch the recipe video here:

Noodle-free pad thai makes for the perfect comfort food to enjoy for dinner. ?Get the recipe: https://tasty.co/recipe/low-carb-pad-thai

Posted by Tasty on Saturday, June 29, 2019

Dessert

Chocolate Ripple Cheesecake

Save Print
Chocolate Ripple Cheesecake
Learn how Kiano mastered her ripple chocolate cheesecake, then try it yourself!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 chocolate sandwich cookies
  • 4 tablespoons unsalted butter, melted
  • 32 oz cream cheese (900 g), 4 packages
  • ¾ cup sugar (150 g)
  • 1 teaspoon vanilla extract
  • 4 cups heavy cream (960 mL)
  • 1 ½ tablespoons gelatin powder
  • 2 cups semi sweet chocolate (340 g), melted, divided
Instructions
  1. Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
  2. Pour cookie crumbs into a bowl with melted butter and mix until well combined.
  3. Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
  4. In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
  5. Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
  6. Slowly whisk in the heavy cream into the cream cheese until smooth.
  7. Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
  8. In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
  9. To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
  10. Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
  11. Enjoy!

Watch the recipe video here:

Learn how Kiano mastered her ripple chocolate cheesecake, then try it yourself! Get the recipe: https://tasty.co/recipe/chocolate-ripple-cheesecake

Posted by Tasty on Thursday, June 20, 2019

Main dish

Crispy Chicken Teriyaki Rice Balls

Save Print
Crispy Chicken Teriyaki Rice Balls
Crispy Chicken Teriyaki Rice Balls recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb boneless, skinless chicken breast (455 g)
  • salt, to taste
  • white pepper, to taste
  • 2 tablespoons water
  • 1 ½ teaspoons cornstarch
  • ¼ cup soy sauce (60 g)
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon mirin
  • 2 tablespoons cooking oil
  • 1 cup bell pepper, julienned (100 g)
  • 1 cup carrot, julienned (120 g)
  • 4 cups short grain rice, cooked (800 g)
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs (100 g)
  • 1 cup scallion, thinly sliced (100 g)
Instructions
  1. In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
  2. Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
  3. In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
  4. In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
  5. Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
  6. Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
  7. Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
  8. Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
  9. Cut in half and serve with the remaining sauce for dipping.
  10. Enjoy!

Watch the recipe video here:

These crispy chicken teriyaki rice balls are seriously delicious! ??Get the recipe:…

Posted by Tasty on Friday, June 28, 2019

Dessert

Fried Cheesecake Bars

Save Print
Fried Cheesecake Bars
Fried cheesecake in a graham cracker crust is everything you need right now.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 oz cream cheese, 2 packages, softened (225 g)
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • ½ cup granulated sugar (100 g)
  • 2 cups heavy cream (480 g)
  • 1 cup all-purpose flour (125 g)
  • 4 large eggs, beaten
  • 18 graham crackers, crushed
  • 4 cups canola oil, for frying (1 L)
  • ⅓ cup strawberry sauce, for serving (80 mL)
  • 2 cups whipped cream, for serving (120 g)
  • ½ cup powdered sugar, for serving (80 g)
Instructions
  1. In a large bowl, use an electric mixer to combine the cream cheese, lemon juice, and vanilla extract.
  2. Once smooth, use a spatula to scrape down the sides of the bowl, then add the sugar and heavy cream. Mix on high speed for about 2 minutes, or until the batter is thick and smooth.
  3. Pour batter into a 13x9-inch (33x23-cm) baking dish lined with parchment paper. Use a spatula to spread the batter evenly and make the top as level as possible.
  4. Freeze for four hours.
  5. Fill a gallon-size plastic bag with the graham crackers. Use a rolling pin or meat mallet to crush the graham crackers until they are super-fine crumbs.
  6. Pour the flour, eggs, and graham cracker crumbs into 3 separate medium bowls.
  7. Heat the oil in a large pot until it reaches 350°F (180°C).
  8. Remove the cheesecake batter from the freezer and use the parchment paper to lift it out of the pan. Cut the cheesecake into 12 4x3-inch (10x7-cm) bars.
  9. Take a piece of cheesecake and toss it in the flour. Tap off any excess flour, dip the piece in the egg, and then toss it in the graham cracker crumbs. Dip it back in the egg again, then toss in the graham cracker crumbs once more. Repeat with the remaining cheesecake pieces.
  10. Fry the breaded cheesecake, 2 or 3 bars at a time, until golden brown, 30–60 seconds.
  11. Drain the cheesecake bars on a wire rack or paper towels.
  12. Serve with strawberry sauce, whipped cream, and powdered sugar.
  13. Enjoy!

Watch the recipe video here:

Fried cheesecake in a graham cracker crust is everything you need right now.Get the recipe: https://tasty.co/recipe/fried-cheesecake-bars

Posted by Tasty on Sunday, July 7, 2019

Dessert

Blueberry Lime Cheesecake {Vegan, GF, Paleo}

Save Print
Blueberry Lime Cheesecake {Vegan, GF, Paleo}
Tangy, creamy, berrylicious no-bake cheesecake you won't believe is healthy!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • ¾ cup walnuts
  • ½ cup almonds
  • 1 cup medjool dates
  • ½ tsp ground vanilla beans or extract
  • Pinch of Himalayan pink salt
  • Splash of water if needed to help blend
Cheesecake Layer Ingredients:
  • 2¼ cup raw cashews soaked
  • ¼ to ⅓ cup maple syrup or honey
  • 2 tsp vanilla extract
  • ¼ cup lime juice
  • ⅓ cup coconut oil melted
  • 1 tsp lime zest + more for garnish
  • 1 cup blueberries + more for garnish
Instructions
To make the crust:
  1. Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help sticking. Press crust into a parchment-lined 7" springform pan.
To make the lime cheesecake layer:
  1. The night before, soak cashews in a bowl of water. The next day, drain and rinse. Place cashews in food processor and blend for several minutes until smooth. Scrape down sides and add lime juice, ¼ cup sweetener, zest, & vanilla & blend again. Stream in the melted coconut oil & blend until well combined. Taste and add more sweetener, if needed.
  2. Scoop out enough of the cheesecake filling to cover the crust with about ½ to 1 inch of the white layer. Then set in freezer for 30 minutes to firm up.
To make the blueberry cheesecake layer:
  1. Add 1 cup blueberries to the remaining cheesecake in your food processor and blend until smooth. If your blueberries are tart, you may need a couple more tsp sweetener.
  2. Spread the blueberry layer on top of lime layer and decorate with fresh blueberries and lime zest.
  3. Cover with foil and set in the freezer for about 3 hours to firm up and then transfer to the fridge for a couple more hours.

Watch the recipe video here:

This fruity and dairy-free cheesecake is made with soaked cashews instead of cream cheese!Recipe: prettypies.com/recipe/blueberry-lime-cheesecake-vegangfpaleo/

Posted by Tasty on Saturday, April 27, 2019

Main dish

Scalloped Potato Roll

Save Print
Scalloped Potato Roll
Scalloped Potato Roll recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 potatoes, peeled
  • 2 cups grated parmesan cheese, divided (220 g)
  • 3 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 sweet onion, diced
  • 1 lb ground beef (455 g)
  • 14 ½ oz diced tomato, 1 can, drained (410 g)
  • 4 tablespoons fresh parsley, chopped, divided
  • 1 teaspoon paprika (2 g)
  • ½ teaspoon pepper
  • 6 cups spinach (240 g)
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese (250 g)
  • 1 cup shredded mozzarella cheese (100 g)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  7. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  9. In a bowl combine the spinach mixture and the ricotta. Set aside.
  10. Evenly spread the spinach mixture over the cooked potato sheet.
  11. Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  12. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  13. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  14. Sprinkle with parsley for garnish. Slice and serve immediately.
  15. Enjoy!

Watch the recipe video here:

This scalloped potato roll is insanely delicious ?!Get the recipe: https://tasty.co/recipe/scalloped-potato-rollSubscribe to our YouTube for more Tasty! ? http://bzfd.it/moretasty

Posted by Tasty on Wednesday, June 5, 2019

Breakfast

Beet Gnocchi

Save Print
Beet Gnocchi
Beet Gnocchi recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 medium beet, greens trimmed
  • 1 large russet potato
  • 1 large egg
  • ½ cup grated parmesan cheese, plus more for serving (55 g)
  • 1 teaspoon kosher salt, plus more for boiling
  • 1 ½ cups whole wheat flour, plus more for dusting (190 g)
  • ½ cup salted butter, ½ stick, divided (115 g)
  • 2 tablespoons fresh sage, chopped, divided
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Add the beet to an oven-safe dish and pour in enough water to come ¾ of the way up the beet. Cover the dish tightly with foil and set aside.
  3. Poke the potato all over with a fork and place in the center of a parchment paper-lined baking sheet.
  4. Place both the beet and potato in the oven and roast for 45 minutes, until fork tender. Remove from the oven and let cool until safe to handle.
  5. Gently rub the beet to remove the skin. (If you’d like, wear rubber gloves to protect your hands from being dyed by the beet juice.) Trim any remaining stem from the beet after peeling, then roughly chop.
  6. Transfer the beet to a food processor, along with the egg, Parmesan, and salt. Puree until completely smooth. Set aside.
  7. Peel the skin from potato and grate through the small holes of a box grater, or press through a potato ricer, if you have one.
  8. In a large bowl, combine the potato and the beet mixture. Fold gently to combine, being careful not to over mix.
  9. Add the flour, ½ cup (60 grams) at a time, and fold until the dough comes together. You may not need to use the full 2 cups.
  10. Turn the dough out onto a lightly floured surface and knead gently until a pliable dough is formed that is tender but not sticky when handled. Divide into 8 portions. Roll a dough portion into a ½-inch (1 ¼ cm) thick rope. Cut the rope into 1-inch (2.5 cm) pieces. Repeat with the remaining dough.
  11. If desired, roll each piece of gnocchi over the tines of a fork to create ridges.
  12. Bring a medium pot of well-salted water to a boil over high heat.
  13. Working in batches, drop 8-10 gnocchi into the boiling water and cook until they begin to float. Once they start floating at the surface, let cook for 30 seconds more, then transfer from the water with a slotted spoon to a plate and set aside.
  14. In a medium pan, melt 2 tablespoons of butter until just beginning to bubble. Add 1 tablespoon of sage and half of the gnocchi, to avoid overcrowding the pan. Sauté for about 1 minute per side until the gnocchi are lightly toasted and well coated with butter and sage. Repeat with the remaining butter, sage, and gnocchi.
  15. Serve immediately with Parmesan cheese for garnish.
  16. Enjoy!

Watch the recipe video here:

This red beet gnocchi is BEAUTIFUL!Recipe: https://tasty.co/recipe/beet-gnocchiGet the slotted spoon used in this…

Posted by Tasty on Wednesday, August 28, 2019

Main dish

Instant Pot Lasagna

Save Print
Instant Pot Lasagna
This easy Instant-Pot Lasagna is a great dish to whip up for a quick weeknight dinner. Made with all of the classic flavors--garlic, marinara, ricotta, mozzarella, and Parmesan cheese--this recipe is sure to please. Add a touch of red pepper flakes for a little kick.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • ½ lb ground beef (225 g)
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 2 teaspoons dried oregano
  • ½ teaspoon red pepper flakes
  • 2 cups marinara sauce (520 g)
  • 1 cup whole milk ricotta cheese (250 g)
  • 1 ½ cups low-moisture mozzarella, divided (150 g)
  • ¾ cup grated parmesan cheese, divided (80 g)
  • 1 cup fresh parsley, minced, loosely packed (35 g)
  • 1 large egg, beaten
  • 1 teaspoon olive oil
  • 10 lasagna noodles, uncooked
  • 1 cup water (240 mL)
SPECIAL EQUIPMENT
  • instant pot
  • springform pan, 7 inch (17 cm)
Instructions
  1. Set the Instant-Pot to sauté. Add the ground beef and cook for 5-6 minutes, until no longer pink. Add the onion, garlic, salt, oregano, and red pepper flakes and cook for 3-4 minutes more, until the onions are translucent. Add the tomato sauce and stir to combine, then carefully remove the insert from the Instant-Pot. Let cool for 5 minutes, then transfer the tomato sauce to a bowl and wash and dry the insert.
  2. In a medium bowl, combine the ricotta, 1 cup (100 G) of mozzarella, ½ cup (55 G) of Parmesan, the parsley, and egg. Mix well.
  3. Add the olive oil to a 7-inch (17 cm) springform pan and brush in an even layer over the bottom.
  4. Arrange a layer of lasagna noodles on the bottom of the pan, breaking the noodles to fit if necessary. Top with a layer of sauce, then half of the ricotta mixture. Add another layer of noodles, sauce, and the rest of the ricotta. Finish with the remaining noodles and sauce. Cover the pan tightly with foil.
  5. Return the insert to the Instant-Pot and pour in the water. Place pan with the lasagna on a steamer rack trivet and carefully lower into the pot. Cover with the lid and twist to lock. Turn the steam valve to “sealing”. Set to high pressure and cook for 24 minutes (it will take about 5 minutes to heat and pressurize).
  6. Once the cook time is finished, vent naturally for 15 minutes, then turn the quick release steam valve to “venting” and when the float valve has fully dropped, open the pressure cooker and carefully lift out the lasagna.
  7. Remove the foil and sprinkle top of the lasagna with the remaining ½ cup (50 G) mozzarella and ¼ cup (25 G) Parmesan.
  8. Turn the broiler to high. Broil the lasagna for 2-4 minutes, until the cheese on top is melted and golden brown.
  9. Let the lasagna cool for 10 minutes, then place on a serving plate and carefully release the springform. Slice and serve.
  10. Enjoy!

Watch the recipe video here:

This instant pot lasagna recipe will be your new favorite. Trust us ?Get the recipe: https://tasty.co/recipe/instant-pot-lasagna

Posted by Tasty on Wednesday, September 4, 2019

Dessert

Carrot Cake Pancakes

Save Print
Carrot Cake Pancakes
Vegetables for breakfast? You bet! These carrot cake pancakes are fluffy, slightly sweet, and full of aromatic spices. Top your stack with a pat of cream cheese, a drizzle of maple syrup, and some crunchy walnuts for a decadent start to your day!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 ½ cups all-purpose flour (310 g)
  • ¼ cup brown sugar (50 g)
  • 2 teaspoons kosher salt
  • 1 ¾ teaspoons McCormick® Ground Cinnamon
  • ¼ teaspoon McCormick® allspice
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups buttermilk (480 mL)
  • 1 stick unsalted butter, melted
  • 2 large eggs
  • 1 ½ cups carrot (165 g)
  • 5 tablespoons unsalted butter
  • ¼ cup walnuts, chopped (25 g)
  • 10 tablespoons cream cheese
  • 10 teaspoons maple syrup
Instructions
  1. In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
  2. In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
  3. Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.
  4. Let the batter rest for 15-30 minutes at room temperature.
  5. Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.
  6. Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.
  7. Enjoy!

Watch the recipe video here:

These carrot cake pancakes are fluffy, slightly sweet, and full of aromatic spices.Get the recipe: https://tasty.co/recipe/carrot-cake-pancakes

Posted by Tasty on Monday, September 2, 2019

Breakfast

Grilled Lemongrass Pork Bánh Mì

Save Print
Grilled Lemongrass Pork Bánh Mì
This recipe makes it easy to recreate a classic Vietnamese bánh mì at home. Pork butt is a cut of meat that usually requires a longer cooking time in order to make it tender, but by slicing it thinly, you cut the cooking time down to just a few minutes on a hot grill pan.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
PICKLED VEGETABLES
  • 2 large carrots, peeled and cut into large matchsticks
  • 12 oz daikon root, peeled and cut into large matchsticks (340 g)
  • 3 tablespoons kosher salt, plus more to taste
  • 2 tablespoons sugar
  • ¼ cup distilled white vinegar (60 mL)
LEMONGRASS PORK
  • 4 stalks lemongrass
  • 1 small white onion
  • 3 tablespoons soy sauce
  • 3 tablespoons fish sauce
  • ⅓ cup sugar (50 g)
  • 1 tablespoon dry white wine
  • 1 ½ teaspoons fresh ground black pepper
  • 2 lb pork butt, trimmed of excess fat, cut into ½ in (1¼ cm) thick slices (910 g)
  • 2 tablespoons canola oil
ASSEMBLY
  • 4 large French rolls, lightly toasted
  • ½ cup mayonnaise (120 g)
  • ½ cup pâté (110 g)
  • cucumber, sliced
  • white onion, thinly sliced
  • jalapeño, sliced
  • fresh cilantro leaves, and tender stems
Instructions
  1. Make the pickled vegetables: Set a large colander in a large bowl. Add the carrots and daikon to the colander. Toss with the salt, then add just enough water to cover the vegetables, about 6 cups (1.4 L). Let sit at room temperature for 30 minutes.
  2. Lift the colander out of the soaking liquid, then rinse the vegetables well. Shake the colander a few times to allow any excess water to drain away. Let the vegetables sit at room temperature for 30 minutes to dry out a bit.
  3. Add the sugar and vinegar to the bowl with the vegetables. Season to taste with more salt, if needed. Transfer to an airtight container and refrigerate overnight.
  4. Make the lemongrass pork: Trim the bottoms and green tops from the lemongrass stalks. Slice the light parts in half lengthwise, then remove any tough outer layers. Mince and transfer to a medium bowl.
  5. Finely chop the onion and add to the bowl with the lemongrass.
  6. In a large bowl, whisk together the soy sauce, fish sauce, sugar, wine, and pepper.
  7. Add the sliced pork butt to the marinade and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, up to 4 hours.
  8. Heat the canola oil in a large pan over medium-high heat. Add the onion and lemongrass and cook until the onion is tender and beginning to brown, stirring constantly, about 10 minutes. Transfer to a bowl and set aside.
  9. Heat a large grill pan over medium-high heat. Working in batches, remove the pork from the marinade, letting any excess liquid to drip off, then grill the pork until lightly charred on both sides and just cooked through, about 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
  10. Cut the pork into bite-sized pieces and transfer to a large bowl. Add the lemongrass and onion mixture and stir to combine.
  11. To assemble, slice the toasted French rolls in half lengthwise almost all the way through, leaving a long end intact. Slather the bottom of the rolls with a generous amount of mayonnaise, then spread on a layer of pâté. Top with the pork mixture, cucumber, sliced onion, jalapeño, the pickled vegetables, and cilantro.
  12. Close the sandwiches and serve.
  13. Enjoy!

Watch the recipe video here:

This recipe makes it easy to recreate a classic Vietnamese bánh mì at home. Get the recipe: https://tasty.co/recipe/grilled-lemongrass-pork-banh-mi

Posted by Tasty on Friday, August 23, 2019