{"id":1056,"date":"2021-07-07T17:00:32","date_gmt":"2021-07-07T15:00:32","guid":{"rendered":"https:\/\/tartines-et-spaghetti.fr\/?p=1056"},"modified":"2021-08-19T15:25:51","modified_gmt":"2021-08-19T13:25:51","slug":"banh-mi","status":"publish","type":"post","link":"https:\/\/tartines-et-spaghetti.fr\/index.php\/categories\/banh-mi\/","title":{"rendered":"Banh mi"},"content":{"rendered":"

[et_pb_section bb_built=\u00a0\u00bb1″ fullwidth=\u00a0\u00bboff\u00a0\u00bb specialty=\u00a0\u00bboff\u00a0\u00bb next_background_color=\u00a0\u00bb#efefe6″ _builder_version=\u00a0\u00bb3.8″][et_pb_row _builder_version=\u00a0\u00bb3.8″ custom_margin=\u00a0\u00bb||-15px|\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″][et_pb_text _builder_version=\u00a0\u00bb3.8″ text_font=\u00a0\u00bbAlice||||||||\u00a0\u00bb]<\/p>\n

Banh mi<\/h1>\n

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J\u2019ai d\u00e9couvert le Banh mi \u00e0 Lyon, il y a quelques ann\u00e9es lorsque Clem, une amie ayant des origines asiatiques, m\u2019a emmen\u00e9 en manger un !\u00a0<\/span><\/p>\n

Le banh mi est un h\u00e9ritage de l\u2019\u00e9poque coloniale fran\u00e7aise au Vietnam et consiste en une baguette de pain (de bl\u00e9) garnie de viande de porc (en galette, grill\u00e9, en p\u00e2t\u00e9 de foie de porc ou po\u00eal\u00e9, etc..), de carottes et de radis blanc r\u00e2p\u00e9s au vinaigre et de coriandre fra\u00eeche.\u00a0<\/span><\/p>\n

Le pain est aussi badigeonn\u00e9 de\u2026 Mayonnaise ! Il int\u00e8gre donc \u00e0 la fois des ingr\u00e9dients d\u2019origine fran\u00e7aise, revisit\u00e9s ou non, et des \u00e9l\u00e9ments d\u2019origine vietnamienne. Et il marie \u00e0 merveille les deux cultures !\u00a0<\/span><\/p>\n

Sa traduction est \u201cpain de bl\u00e9\u201d , \u201cpain de froment\u201d, banh d\u00e9signant le pain et mi le bl\u00e9.\u00a0<\/span><\/p>\n

Certaines variantes comprennent du concombre, de la salade ou remplace le porc par du boeuf ou du poulet ! Je vous propose une alternative au poulet en fin de recette.\u00a0<\/span><\/p>\n

Cette recette s\u2019anticipe un peu car il faut faire tremper la veille les carottes et le radis dans le vinaigre. Cette \u00e9tape est tr\u00e8s importante et je vous encourage vivement \u00e0 ne pas l\u2019\u00e9viter car elle apporte \u00e9norm\u00e9ment de saveur au plat ! Ils prendront une saveur similaire \u00e0 celle des cornichons au vinaigre et donneront un c\u00f4t\u00e9 frais au banh mi.\u00a0<\/span><\/p>\n

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4 Personnes<\/strong><\/p>\n

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Temps total : 1h ( en plusieurs \u00e9tapes)<\/strong><\/p>\n

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Difficult\u00e9 : Moyenne<\/strong><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=\u00a0\u00bb1″ specialty=\u00a0\u00bboff\u00a0\u00bb prev_background_color=\u00a0\u00bb#ffffff\u00a0\u00bb _builder_version=\u00a0\u00bb3.8″ background_color=\u00a0\u00bb#efefe6″ border_radii=\u00a0\u00bbon|15px|15px|15px|15px\u00a0\u00bb max_width=\u00a0\u00bb120%\u00a0\u00bb box_shadow_color=\u00a0\u00bb#c1baba\u00a0\u00bb box_shadow_style=\u00a0\u00bbpreset6″ box_shadow_blur=\u00a0\u00bb8″ box_shadow_spread=\u00a0\u00bb-4px\u00a0\u00bb next_background_color=\u00a0\u00bb#ffffff\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb3.8″ background_color=\u00a0\u00bbrgba(239,239,230,0)\u00a0\u00bb border_radii=\u00a0\u00bbon|0px|0px|0px|0px\u00a0\u00bb border_color_all=\u00a0\u00bb#ffffff\u00a0\u00bb make_fullwidth=\u00a0\u00bbon\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″][et_pb_text _builder_version=\u00a0\u00bb3.8″ text_font=\u00a0\u00bbAlice||||||||\u00a0\u00bb header_font=\u00a0\u00bbAlice|||on|||||\u00a0\u00bb header_font_size=\u00a0\u00bb24px\u00a0\u00bb text_font_size=\u00a0\u00bb42px\u00a0\u00bb header_line_height=\u00a0\u00bb1.2em\u00a0\u00bb]<\/p>\n

Ingr\u00e9dients<\/h2>\n

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    \n
  • De l’\u00e9chine de porc (sans os pour ma part)\u00a0<\/span><\/li>\n
  • De l’huile v\u00e9g\u00e9tale\u00a0<\/span><\/li>\n
  • Du gingembre<\/span><\/li>\n
  • De l’ail\u00a0<\/span><\/li>\n
  • De la sauce soja\u00a0<\/span><\/li>\n
  • De la poudre de cinq parfums\u00a0<\/span><\/li>\n
  • Concombre<\/span><\/li>\n
  • Des l\u00e9gumes ferment\u00e9s<\/span><\/li>\n
  • Une baguette fra\u00eeche\u00a0<\/span><\/li>\n
  • Coriandre<\/span><\/li>\n
  • Menthe (optionnelle)\u00a0<\/span><\/li>\n
  • Carottes \/ radis blanc ou oignon<\/span><\/li>\n
  • Vinaigre de vin blanc, de riz ou cidre\u00a0<\/span><\/li>\n
  • Sucre, sel <\/span><\/li>\n<\/ul>\n

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    Pr\u00e9paration<\/h2>\n

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    La veille<\/b> :\u00a0<\/span><\/p>\n

      \n
    • Coupez 400gr de carottes en b\u00e2tonnets et 1 gros oignon en fines lamelles.\u00a0<\/span><\/li>\n
    • Ajoutez les dans un bocal en verre avec un couvercle et recouvrez les d’eau chaude, sal\u00e9e et sucr\u00e9e. Incorporez deux \u00e0 trois cuill\u00e8res \u00e0 soupe de vinaigre de vin blanc (vous pouvez aussi utiliser du vinaigre de cidre ou du vinaigre de riz).\u00a0<\/span><\/li>\n
    • Laissez refroidir le m\u00e9lange un moment. Laissez le reposer une nuit au frigo.\u00a0<\/span><\/li>\n
    • Hachez tr\u00e8s finement de l’ail et du gingembre et m\u00e9langez les avec environ 4 cuill\u00e8res \u00e0 soupe de sauce soja et 2 d’huile v\u00e9g\u00e9tale. Vous pouvez aussi ajouter de la citronnelle hach\u00e9e. Ajoutez une grosse cuill\u00e8re \u00e0 soupe de 5 parfums et badigeonnez la viande avec le m\u00e9lange. Vous pouvez l\u00e9g\u00e8rement entailler la viande pour que la marinade p\u00e9n\u00e8tre plus facilement.\u00a0<\/span><\/li>\n
    • Laissez mariner au moins une heure, id\u00e9alement une nuit.\u00a0<\/span><\/li>\n
    • Le jour m\u00eame ou la veille, faites cuire la viande dans une casserole \u00e0 fond \u00e9pais avec un couvercle, type cocotte ou au four dans un plat ferm\u00e9. La viande doit cuire 30min par tranche de 500gr. V\u00e9rifiez que la viande est cuite \u00e0 c\u0153ur avant de terminer la cuisson sinon prolongez.\u00a0<\/span><\/li>\n
    • Laissez refroidir totalement avant de la couper en tranches fines.<\/span><\/li>\n<\/ul>\n

      Le jour-m\u00eame :\u00a0<\/b><\/p>\n

        \n
      • Pour le montage, coupez la baguette dans le sens de la longueur. Badigeonnez chaque moiti\u00e9 de baguette de mayonnaise.<\/span><\/li>\n
      • Sur la partie basse, disposez la viande en tranches, les l\u00e9gumes au vinaigre, le concombre, ajoutez les herbes fra\u00eeches et d\u00e9gustez sans attendre.\u00a0<\/span><\/li>\n<\/ul>\n

        [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=\u00a0\u00bb1″ fullwidth=\u00a0\u00bboff\u00a0\u00bb specialty=\u00a0\u00bboff\u00a0\u00bb prev_background_color=\u00a0\u00bb#efefe6″][et_pb_row][et_pb_column type=\u00a0\u00bb4_4″][et_pb_image _builder_version=\u00a0\u00bb3.8″ src=\u00a0\u00bbhttps:\/\/tartines-et-spaghetti.fr\/wp-content\/uploads\/2021\/07\/P1130827-retouch\u00e9-scaled.jpg\u00a0\u00bb \/][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

        Le banh mi est un sandwich vietnamien \u00e0 base de viande marin\u00e9e, l\u00e9gumes vinaigr\u00e9s, salade, coriandre et mayonnaise.<\/p>\n","protected":false},"author":1,"featured_media":1061,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[4,24,5,8],"tags":[],"yoast_head":"\nBanh mi - Tartines & Spaghetti<\/title>\n<meta name=\"description\" content=\"Ce banh mi est un sandwich vietnamien est compos\u00e9 d\u2019une baguette, de viande, de l\u00e9gumes vinaigr\u00e9s, de salade, de coriandre et de mayonnaise.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tartines-et-spaghetti.fr\/index.php\/categories\/banh-mi\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Banh mi - 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