The classic Vietnamese sandwich is reimagined by chef Gabriel Pascuzzi of Stacked Sandwich Shop in Portland, OR. The vibrant Vietnamese community in Portland has added to the city’s explosion of global dining options.
亚搏手机版官方
For the pickled vegetables
2 star anise
2 tsp. coriander seed
1-1/2杯米酒醋
1/4杯砂糖
1 Tbs. kosher salt
2个海湾叶子
2杯Julienned胡萝卜(来自大约2个大胡萝卜)
2 cups julienned daikon radish (from about 1 medium daikon radish)
对于三明治
32个额外的虾(每磅16至20),去皮和去除,尾巴去除
2 cups good-quality teriyaki sauce
2 cups Kewpie or regular mayonnaise
2 Tbs. Sriracha; more to taste
1/4 cup vegetable oil
3个中葱,切成薄片(约3/4杯)
1 lb. baby kale, coarsely chopped
5个丁香大蒜,切成薄片
Kosher salt and freshly ground black pepper
1 jalapeño (seeded if you like), sliced into thin rounds
8 8-inch hoagie rolls
1 small bunch fresh cilantro, cleaned and dried, woody stem ends removed, cut into 6-inch lengths (about 2 cups)
2 Tbs. toasted sesame seeds (preferably a mix of black and white)
Meanwhile, put the carrot and daikon in a large heatproof bowl. Pour the vinegar mixture over the vegetables, and immediately put the bowl in the prepared ice bath. Once cool, place in an airtight container, and refrigerate until ready to use. The vegetables can be made up to 2 weeks in advance.
Make the sandwiches
Rinse the shrimp under cold water and pat dry. In a medium bowl or zip-top bag, combine the shrimp with all but 2 Tbs. of the teriyaki sauce. Cover and let marinate in the refrigerator for 30 minutes and up to 1 hour.
In a medium bowl, stir together the mayonnaise and Sriracha. Refrigerate until ready to use.
用开槽的勺子,从腌料中取出虾,然后调味盐和胡椒粉。擦拭锅,然后用中火加热。倒入1汤匙。油。将一半的虾加入锅中,然后煮至虾开始变不透明。然后在另一侧翻转并煮4至5分钟。将虾转移到板上,然后用剩余的1 TBS重复。石油和虾。用第一批虾转移到板上。将墨西哥胡椒加入锅中,煮约30秒。 Transfer to a small bowl.
Slice through the rolls lengthwise, leaving one side attached so that they open like a book. Place them on a large rimmed baking sheet, and heat in the oven until the outside is crisp, 4 to 5 minutes.
Open the rolls, and spread each side with 1 Tbs. of the Sriracha mayo. Next, spread the kale mixture evenly over the mayo. Top with 4 shrimp per roll. Remove the star anise and bay leaf from the pickled vegetables. Strain the vegetables, and divide among the sandwiches, laying them over the shrimp. Top with the cilantro and jalapeños, and then sprinkle sesame seeds over the top. Cut into halves or quarters, or serve whole. Serve any remaining mayo on the side.
Very tasty combination of flavors! It does make a copious amount of pickled veggies, so I may half that portion of the recipe next time. The same goes for the Sriracha mayo. But otherwise would recommend following the recipe as is.
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