Vegetarian Banh Mi-Style Nachos

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I’ve been craving nachos lately so I made these banh mi-style. I made quickly pickled carrots, but you can also add daikon if you want. Instead of tortilla chips, I used spring roll wrappers which I cut into squares and then deep fried. And for the sauce, I made a Greek yogurt and Sriracha sauce with lime juice.  These “nachos” are slightly sweet, sour, spicy and very crunchy. A very addictive snack!

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This recipe serves 2.

Ingredients:

125gr of square frozen spring rolls wrappers for frying (I got the small ones of about 10x10cm), thawed

1 litter of vegetable oil

1 red chili, thinly sliced

A handful of coriander leaves

For the quickly pickled carrots:

1 cup of shredded carrots (you can also make it with half carrots and half daikon)

½ cup of vinegar

¼ cup of sugar

1 teaspoon of salt

For the Greek yogurt – Sriracha sauce:

1/3 cup of Sriracha

1/3 cup of Greek yogurt

Juice of ½ lime

1 teaspoon of white vinegar

Salt to taste

 

The night before, place the frozen spring roll wrappers in the fridge to thaw.

In a medium bowl, mix the vinegar, sugar and salt to pickle the carrots. Add the carrots and mix well. Keep it in the fridge until ready to serve (Let it pickle for at least 15 minutes).

I find that just one sheet of the spring rolls is too thin, you can do it like this but I prefer to leave 2 sheets sticking together because they hold the toppings better. I used kitchen scissors to cut each double sheet into 4 squares. Repeat until you are done with all of the wrappers.

Pour the oil into a medium saucepan over medium heat. Once the oil is hot, start frying the wrappers in small batches. Fry them until they are golden. Then place them in a large plate lined with paper towels. Repeat until all of them are fried.

To make the Greek yogurt-Sriracha sauce, just mix all of the ingredients in a bowl. Add salt to taste. Pour it into a zip lock bag.

Drain the pickled carrots.

To serve, place the fried wrappers on a large plate. Spread the pickled carrots all over. Then slice off the tip of the zip lock bag with the sauce, and drizzle it over the nachos. Finish it by adding fresh coriander leaves and finely sliced chili. Enjoy!

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Rice Paper Banh Mi with Pork Belly (gluten free)

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This is a bread-less version of the Vietnamese sandwich. Juicy pork belly with crackling mixed with pickled vegetables and a spicy mayonnaise. This recipe makes about 12 rolls.

Ingredients:

1kg of Pork belly

Salt

Chinese five spice powder

1 daikon, thinly sliced and pickled with white vinegar, sugar and chili

1 carrot, shredded and pickled with vinegar and salt

1 liter of white vinegar

1 cup of sugar

1 bird’s eye chili, sliced

2 cucumbers, sliced

Coriander leaves

½ cup mayonnaise

2 tablespoons of sriracha sauce or any other hot sauce

12 rice paper wrappers

Start by pickling the vegetables the night before. In a medium saucepan, over medium heat, add 750ml of the vinegar and the sugar. Stir until the sugar has dissolved and add the sliced daikon. Then place in an airtight container. Refrigerate until ready to use. For the shredded carrot, just mix it with the remaining vinegar and some salt. Store in an airtight container in the fridge until ready to use,

For the pork belly, preheat the oven to 180C/350F. Pat dry the pork belly with paper towels. Score the pork skin with a sharp knife. Be careful not to cut the meat. Sprinkle some salt and five spice powder on the skin and on the meat side. Roast for about 1 ½ hours. Then broil for about 12 minutes untill the skin gets crispy and the crackling forms. Be careful not to burn it. Cut the meat into thin slices.

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Mix the mayo with the hot sauce. Set aside.

Fill a large bowl with warm water. Place one wrapper in the water until it softens a bit. Then remove from the water and place it on a flat plate. Arrange the cucumber slices, coriander leaves, pickled carrot, pickled daikon and some slices of pork belly. Add a bit of the spicy mayonnaise. Roll the paper like a burrito. Repeat with the remaining filling.

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