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Receta Vietnamese Banh Mi with Pickled Carrots

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Vietnamese Banh Mi with Pickled Carrots
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Ingredientes

  • basically nothing you can’t put into a Banh Mi. The list of fillings includes steamed,
  • pan-roasted or oven roasted seasoned pork belly, Vietnamese sausage, grilled
  • pork, grilled pork patties, spreadable pork liver pate, grilled chicken, canned
  • sardines in tomato sauce, soft pork meatballs in tomato sauce, head cheese,
  • fried eggs and tofu. But to these
  • ingredients, a true Banh Mi needs at least some fresh cucumber slices,
  • cilantro, pickled carrots and or shredded daikon. To those ingredients, the condiments are
  • also used: spicy chili sauce, sliced chilies, mayonnaise and cheese. With that treasury of fillings and vegetables
  • and condiments, you can pretty well put anything into them. Our preference is for cooked sausage and a
  • piece of ham topped with a slice of paté which is then topped with pickled
  • carrots and sliced jalapenos (if we have them). And to whom do we turn for our pickled carrot
  • recipe than Marcus Samuelsson’s Mormor.
  • In all honesty, this
  • is not a pickle that Mormor would have produced. But it uses her admonition of a 1-2-3
  • solution. 1 Part vinegar, 2 parts sugar, 3 parts water. In Sweden the vinegar would be ättika, which is beechwood based vinegar
  • known for its sinus clearing properties. The sugar would likely have been
  • white. And the water straight from the
  • tap. In St. Barthelemy, there was no
  • ättika to be had. Instead I went for a Canne de Sucre (Sugar Cane) vinegar that was seasoned with scallions (Cive). I also used the ‘sugar in the
  • raw’, unrefined sugar which is common on the island. Finally, I went with bottled water just because
  • that is what we drink. The results were
  • remarkable. A sweet and sour pickle that
  • looked beautiful, tasted remarkable and made a perfect Banh Mi. Here’s the recipe:
  • Recipe for Marcus
  • Samuelsson’s Mormor’s Pickled Carrots à la St. Barth
  • 1 large Carrot, peeled sliced into coins or julienned.
  • 1 cups of Vinegar (your choice)
  • In a small saucepan, combine the vinegar, sugar and water. Bring to
  • a boil. Add the carrots. Reduce the heat

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 938g
Calories 688  
Calories from Fat 232 34%
Total Fat 25.78g 32%
Saturated Fat 11.58g 46%
Trans Fat 0.0g  
Cholesterol 411mg 137%
Sodium 826mg 34%
Potassium 2008mg 57%
Total Carbs 52.19g 14%
Dietary Fiber 6.7g 22%
Sugars 38.73g 26%
Protein 50.34g 81%
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