RadioBDC Logo
| Listen Live
 
 
< Back to front page Text size +

Tailgate banh mi

Posted by Devra First  December 14, 2009 12:02 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

The Vietnamese sandwiches are the perfect pregame food. That hit of sriracha saw us nicely through the Patriots' rainy win yesterday. Wes Welker, I'll make one for you any time.

Thumbnail image for banhmi.jpg

Tailgate banh mi
Serves 4

PICKLED VEGETABLES
1 carrot
1 bunch radishes (or 1 daikon)
1/2 cup water
1/4 cup sugar
1/4 cup rice vinegar

1. The night before the game, make pickled vegetables. Peel carrot and radishes into thin strips with peeler or mandoline, or else julienne. You'll want enough to top four sandwiches. Place in a medium-size bowl. 

2. Combine water, sugar, and vinegar in a small saucepan and bring to a boil. Stir to dissolve sugar. Pour over vegetables and let sit for at least 30 minutes. Drain and refrigerate.

BANH MI
1/4 cup soy sauce
1 tablespoon white pepper
1 tablespoon ground coriander
1 1/2 pounds skirt steak
1 bunch cilantro
1 cucumber
1 baguette
Sriracha
Mayonnaise

1. The morning of the game, combine soy sauce, white pepper, and coriander in a glass dish. Stir to make a thin paste. Turn steak in mixture to coat. Put in freezer bag.

2. Wash enough stems of cilantro for four sandwiches and julienne cucumber. Transfer to a portable container. Pack up meat, vegetables, baguette, and condiments. Meat should go in a cooler with some ice. Or not. Tailgating renders bacteria impotent. (This recipe assumes you are bringing a grill to the game. If not, you could conceivably grill the meat beforehand, but I really think  you should bring a grill to the game.)

3. Go to game. Drink coffee with booze in it. Eat chips, wings, sausages, etc. Light grill.  

4. Put steak on grill and cook to medium rare. Remove from grill and let rest for a few minutes.

5. During that time, slice baguette in quarters widthwise, then in half lengthwise. Put bread on grill face down for a minute, till it's nice and toasty.

6. Slice steak thinly across the grain. Spread sriracha and mayo on four bottom pieces of bread to taste, then top with pickled vegetables, stems of cilantro, cucumber, steak, and remaining slices of baguette. Go team.


About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
Required
Required
archives