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27
Feb, 2018
Banh Mi Thit

Vietnamese Banh Mi Thit

Vietnamese
Bánh Mì

Asian Crispy Meat Sandwich
with Tangy Pickled Vegetables

Bánh mì refers to the iconic Vietnamese baguette, a lasting culinary influence from the French colonial period. The word “thịt” means meat, a common filling in this beloved sandwich. 

Our spice blend features authentic Vietnamese cinnamon, known for its unique balance of sweetness and a hint of spice, adding an extra layer of warmth and complexity to the flavors.

Bánh Mì Spice Blend

Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves.

Banh Mi Thit

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Alternative Ingredients
  • Substitute pork with chicken, turkey, or tofu.
  • Substitute daikon with radish or turnip.
  • Substitute daikon and carrots with coleslaw.
Bánh Mì Xíu Mại
Bánh Mì Thịt Xíu Mại

Variations

Explore the recipes for the following dish variations as you scroll down:

  • Bánh mì thit xá xíu with BBQ meat
  • Bánh mì thit xíu mai with meatbals
  • Bánh mì thit – tofu 
baguette

Crispy Baguette

The sandwich is made with a crispy, airy French-style baguette introduced during colonial times. Unlike traditional French baguettes, bánh mì bread is often lighter and less dense, incorporating rice flour for a delicate crunch.

cut daikon
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Balancing all the Flavors

Bánh mì combines a mix of savory, sweet, tangy, and spicy flavors. It typically includes

  • Pickled vegetables (carrots, daikon radish)
  • Fresh herbs like cilantro
  • Cucumber slices
  • Chili peppers for heat
  • Mayonnaise or butter for creaminess

 

Vietnamese Bánh Mì Thịt - Tofu

Vietnamese Bánh Mì - Tofu

SpiceBreeze
Bánh Mì Thịt, a delicious Vietnamese sandwich, traditionally features a combination of succulent meat, pickled vegetables, fresh herbs, and a crusty baguette. In this vegan version, the meat is substituted with tofu to create a plant-based delight. The dish offers a fantastic blend of textures and flavors.
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hands-on time 30 minutes
Course Main Course
Cuisine Vietnamese
Servings 3

Ingredients
  

Pickled Topping

  • 1/2 lb daikon or cucumber and carrots mix 70:30, grated
  • 1 tbsp lemon juice
  • 1 tbsp tamari [1] or fish sauce to taste

Spread

  • 1/2 cup mayonnaise [2]
  • 1 tsp lemon juice
  • chili sauce (optional) to taste

Tofu

  • 1 block extra-firm tofu 14-16 oz
  • 2 cloves garlic grated or pressed
  • 2 tbsp tamari [1]
  • 1 tbsp rice vinegar or (cooking) wine
  • 1 tbsp (agave) syrup or honey or (brown) sugar
  • 1 tbsp starch corn starch or arrowroot
  • 1 tsp fish sauce (optional)
  • oil

Choose One

  • 1-2 baguette authentic
  • any type of bun or bread
  • cooked rice or quinoa

Optional Toppings

  • some sprigs cilantro
  • jalapenos

Culinary Spice Kit

  • Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves

Instructions
 

Pickle the Vegetables

  • In a BOWL, mix lime juice and tamari.
  • Add vegetables. Mix well.
  • Let it sit for 15 minutes.

Spread

  • In a BOWL, mix mayonnaise with lemon juice and (optional) chili sauce.

Press the Tofu

  • Place the tofu in a press [3] and keep it in the fridge for 1-2 hours. Drain.
  • Cut the tofu into 8-10 slices about 1/2-inch thick.
    sliced tofu

Marinate the Tofu

  • In a BOWL, mix garlic, tamari, vinegar, syrup, and starch.
  • Optionally, add fish sauce to taste
  • Stir in Banh Mi Spices.
  • Place tofu slices on a large PLATE. Pour marinade over it.
  • Let sit for 10 minutes, turning halfway.

Fry the Tofu

  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry tofu slices in one layer until brown on both sides.
  • Repeat with any remaining slices.

Assemble your Banh mi thit

  • Spread mayonnaise on one half of the baguette.
  • Place fried tofu in the baguette.
  • Top the baguette with the pickles, and, optionally, cilantro leaves and/or sliced jalapenos.
  • Enjoy!

Notes

[1] Substitute with soy sauce or see more substitutes in our blog.
[2] Substitute mayonnaise with yogurt.
[3] We recommend tofu press on Amazon. This is not an affiliate link, which means that we don't get paid if you buy it. We just use it for years now and it works perfectly.
Alternatively, place the tofu in a strainer that sits in a container. Cover with a plate and put some weight on top.
 
Banh Mi Thit

Vietnamese Banh Mi Thit Xá Xíu

SpiceBreeze
Bold, vibrant flavors come together in this Vietnamese street food classic, offering a satisfying mix of textures. The rich char siu pork pairs beautifully with the light crunch of cucumber and the zing of pickled daikon and carrots.
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Cuisine Vietnamese
Servings 3

Ingredients
  

  • 1 lb pork boneless (cutlet or belly)
  • 1 lb daikon and carrots mix 70:30
  • 2-4 Persian cucumber
  • 1-2 baguette
  • 4 cloves garlic grated
  • 4 tbsp tamari or soy sauce
  • 2 tbsp cooking wine e.g. Marsala/ dry sherry/ white wine
  • 4-6 tbsp agave syrup or honey or sugar
  • 2-8 tbsp rice wine vinegar or white vinegar
  • oil

Optional

  • 1 tsp sesame oil
  • 1 tsp fish sauce or 1 tbsp anchovy paste
  • mayonnaise
  • some sprigs cilantro
  • jalapenos

Culinary Spice Kit

  • Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves

Instructions
 

Marinade

  • Cut meat in 1-inch cubes.
  • In a CONTAINER, mix garlic, tamari, cooking wine, 2 tbsp syrup, 1 tbsp oil.
  • Optional use sesame oil and fish sauce.
  • Stir in Banh Mi Spices.
  • Add meat. Mix well.
  • Let rest in the fridge for 2-24 hours. Stir halfway.

Pickles

  • Cut daikon and carrots into thin match-like strips or grate them.
  • In a BOWL, add 1 cup water.
  • Add to taste: 2-4 tbsp syrup, vinegar, 1-2 tbsp salt.
  • Let rest in fridge 2-24 hours.

Grill

  • Preheat OVEN to 390°F.
  • Place meat on a baking sheet with parchment paper.
  • Bake 30 minutes.
  • Turn halfway and brush meat with the marinade.

Cut

  • Cut cucumber in strips.
  • Cut meat thinly.

Assemble your Banh mi thit

  • Place meat in your baguette.
  • Add cucumber and pickles.

Optional

  • Spread mayonnaise on one half of the baguette. Top with cilantro leaves and/or sliced jalapenos.
  • Enjoy!
Bánh Mì Xíu Mại

Vietnamese Bánh Mì Xíu Mại

SpiceBreeze
Bánh Mì refers to Vietnamese baguette. It’s a heritage from the French colonial period. This recipe is a simplified version for Bánh mì Xíu Mại with meatballs. The spice blend includes rare Vietnamese cinnamon. It’s not only sweet but a bit spicy as well.
 
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hands-on time 30 minutes
Course Main Course
Cuisine Vietnamese
Servings 3

Ingredients
  

For the meatballs

  • 1 lb ground meat (pork veal, or poultry)
  • 1/2 lb jicama grated
  • 3 tomato/es chopped
  • 1 small onion finely chopped
  • 3 cloves garlic chopped
  • sesame oil
  • 2 tbsp tapioca starch

For the sauce

  • 1 large onion chopped
  • tomato paste
  • coconut or palm oil

For the pickles

  • 1 lb daikon and carrots mix 70:30
  • agave syrup or honey or sugar
  • rice wine vinegar or white vinegar

For serving

  • 2-4 Persian cucumber cut in thin strips
  • 1-2 baguette

Optional

  • tamari or soy sauce
  • fish sauce
  • mayonnaise
  • some sprigs cilantro
  • jalapenos sliced

Culinary Spice Kit

  • Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves

Instructions
 

Cook jicama

  • In a small POT, bring water to boil and cook jicama for 5 minutes. Drain and set aside to cool.

Pickles

  • Cut daikon and carrots into thin match-like strips or grate them.
  • Keep 2 tbsp cooked jicama aside and add remaining jicama to the daikon and carrots.
  • In a BOWL, add 1 cup water.
  • Add to taste: 2-4 tbsp syrup, vinegar, 1-2 tbsp salt.
  • Let rest in fridge 1-24 hours.

Fry garlic and onions

  • In a PAN, heat 1 tbsp sesame oil over medium heat. Add garlic and onions. Fry over medium-low heat until the onions turn brown. Take them out and set aside to cool.

Prepare meatballs

  • In a BOWL, mix ground meat, 2 tbsp jicama, fried garlic and onions, tapioca starch, and salt to taste. Mix well.
  • Form meatballs. Use about 1 tbsp of the meat mixture for each meatball.

Steam meatballs

  • In a large POT, place a deep soup plate. Fill water around the plate up to half of the height of the plate. Place meatballs in the plate. Cover POT. Heat water and steam meatballs for 15 minutes.

Sauce

  • In a PAN, heat 1 tbsp coconut oil. Add onions and Banh Mi Spices. Mix well.
  • Fry onions until they turn translucent.
  • Add tomatoes and salt to taste. Cook over slow heat for 10 minutes.
  • Add 1 cup of water and stir in 1-2 tbsp tomato paste.
  • Season with tamari and fish sauce to taste.
  • Add steamed meatballs and the liquid from its plate.
  • Mix well and let cook over low heat for 5 minutes, stirring in between.

Assemble your Banh mi thit

  • Place meat in your baguette.
  • Add cucumber and pickles.
  • Spread mayonnaise on one half of the baguette (optional).
  • Top with cilantro leaves and/or sliced jalapenos (optional).
  • Enjoy!
30
Nov, 2017
Indian Pumpkin Sambar

Indian Pumpkin Sambar

How to cook 34 authentic global recipes without tedious planning.
Indian Pumpkin Sambar

Indian Pumpkin Sambar

SpiceBreeze
Sambar is an Indian stew abundant in hearty pulses and seasonal vegetables, with a bright tart flavor from tamarind. A staple in South Indian cuisine, it is simple, gluten free, and can be plant-based - or not - with each family having their own creative spin on ingredients.
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hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Protein

  • 2-3 cups cooked yellow pigeon peas [1]

Produce

  • 1 large onion halved and sliced
  • 12 oz pumpkin [2] cut into about 1-inch cubes
  • 1 tomato chopped

Packaged Goods/Staples

  • 2 cups broth vegetarian or chicken
  • vegetable oil or ghee
  • salt & pepper

Pumpkin Sambar Culinary Spice Kit

  • Tamarind, coriander, cumin, black mustard, turmeric, fenugreek, asafoetida

Optional

  • chili pepper
  • lemon juice
  • sweetener of your choice
  • 1-2 cups cooked shredded chicken or thinly sliced mild sausages

Suggested Sides (See also Serving Suggestions)

  • 2-4 cups cooked rice basmati recommended
  • bread slices
  • noodles of your choice

Instructions
 

Soup - Fry Aroma Veggies

  • In a POT, heat 2 tbsp oil.
  • Fry onions over medium-low heat until they turn translucent.

Soup - Cook Veggies

  • Careful of splatters, add pumpkin [2], tomato, broth, and Sambar spices.
  • Add salt, pepper, and chili (opt.) to taste.
  • Cover. Bring to a boil. Reduce heat to medium-low.
  • Cook until the pumpkin is almost cooked.

Soup - Add Pulses

  • Add 2 cups cooked pigeon peas. If you like the soup richer, add more.
  • Adjust salt & pepper to taste. Mix well.
  • Cover. Bring to a boil. Reduce heat to medium-low.
  • Continue to cook until the pumpkin is tender.

Soup - Finishing

  • Adjust sour- or sweetness to taste.

Soup - Toppings

  • Optionally, top with cooked shredded chicken or thinly sliced mild sausages.

Serving Suggestions

  • Add rice to taste into your soup or eat soup with some slices of bread.
  • Alternative: Add small noodles into your soup or pour soup over long noodles.

Notes

[1] Substitute pigeon peas with yellow or red split lentils.
[2] Substitute pumpkin with (sweet) potatoes, cauliflower, root vegetables, or green beans, or a mix of it.

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5
Nov, 2017
Sichuan Gong Bao Chicken

Sichuan Gong Bao

Chinese Sichuan
Gong Bao

Picture this: Panda Express Kung Pao, crafted with genuine flavors and boasting several advantages.   

You Are In Control

Firstly, you’re in the know about every ingredient, steering clear of artificial flavor enhancers. Secondly, customize the dish by picking your preferred vegetables or experimenting with new combinations. Thirdly, take command of the spice level to suit your palate. Lastly, select the protein that fits your preferences. Whether paired with noodles, rice, or both, it’s a flavorful adventure awaiting your culinary exploration! 

Spice Blend

Garlic, ginger, Sichuan pepper, mild chili pepper

Traditional stir fried Chicken Gung Bao

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Gong Bao Ingredients at a Glance

Here are the essential ingredients at a glance for enhancing the flavor of your chosen protein. The necessary seasonings range from 1 tablespoon of dry sherry or cooking wine to 3 tablespoons of soy sauce (alternative options available). Include two types of vegetables and green onions for added freshness. While peanuts are recommended, you can also substitute them with cashews for a delightful twist.

gong bao main seasonings
gong bao main ingredients
gong bao substitute veggies
cashews
How to cook 34 authentic global recipes without tedious planning.
Sichuan Gong Bao Chicken

Sichuan Gong Bao

SpiceBreeze
"Gong Bao" is a classic, spicy dish originating in the Sichuan Province in Southwest China, named after a former governor of Sichuan. Unlike the Westernized version, also known as Kung Pao, its signature spice is Sichuan peppercorn. Don't be surprised; this pepper is not hot but causes a slight numbing sensation on the tongue. Add fresh chili pepper to taste for the desired level of heat.
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hands-on time 30 minutes
Course Main Course
Cuisine Chinese, Sichuan
Servings 3
Calories 317 kcal

Ingredients
  

Protein

  • 1.25 lbs chicken breast or tenders [1] cut into 0.5-inch chunks

Fresh Produce, cut into 0.5-inch pieces

  • 1 small red bell pepper [2]
  • 1 small zucchini [2]
  • 6 green onions Keep the chopped green part separate for later.

Dry Packaged Goods/Staples

  • 2-3 tbsp sugar [3] for sauce
  • 3 tbsp corn- or potato starch 1 tbsp for sauce, 2 tbsp for chicken

Liquid Packaged Goods/Staples

  • 1 tbsp dry sherry or cooking wine [4] for marinade
  • 3 tbsp soy sauce [5] 2 for marinade, 1 for sauce
  • 0.25 cup chicken broth or stock for sauce
  • 3 tbsp vinegar for sauce
  • oil 2 tsp for sauce, 2 tbsp for frying

Optional

  • 1 chili pepper finely chopped
  • 0.5 cup peanuts or cashews roasted recommended
  • salt & pepper

Gong Bao Culinary Spice Kit

  • Garlic, ginger, Sichuan pepper (don’t use during pregnancy), mild chili pepper

Suggested Sides

  • cooked or steamed rice
  • long noodles

Instructions
 

CONTAINER - Soy-Sherry Marinade

  • In a CONTAINER, mix 2 tbsp soy sauce and 1 tbsp sherry.
  • Add chicken and mix well. Cover.
  • Keep in the fridge overnight. Stir halfway.

CUP - Mix the Sauce

  • In a CUP, mix 2 tbsp sugar, Gong Bao spices, 1 tbsp starch, 1 tbsp soy sauce, 3 tbsp vinegar, 0.25 cup broth, and 2 tsp oil.
  • Optionally, add more sugar and/or chili peppers to your taste. Set aside.

PAN - Fry Chicken

  • In a large PAN, heat 2 tbsp oil over high heat until right before smoking.
  • Mix chicken with 2 tbsp starch.
  • Add it to the PAN and stir-fry until it's slightly brown.

PAN - Fry Vegetables

  • Reduce heat to medium.
  • Add vegetables. Fry until all ingredients are tender.

PAN - Thicken Sauce

  • Stir the sauce well and add it to the PAN.
  • Stir and toss until the sauce thickens.
  • Lastly, stir in the nuts (optional).

Serve

  • Serve with your preferred side and sprinkle with the green parts of the onions.
  • Enjoy!

Notes

[1] Substitute chicken with boneless pork chops, beef sirloin, shrimp, tempeh, or tofu.
[2] Substitute bell peppers and/ or zucchini with bok choy, green beans, sugar snap peas, bamboo shoots, green asparagus, small broccoli florets, cauliflower rice, or shredded root vegetables. Substitute green onions with leek.
[3] Substitute sugar with agave syrup, honey, or your preferred sweetener.
[4] Substitute with dry wine or lager beer. Or use 1 tbsp apple juice with a few drops of white vinegar.
[5] For alternatives, visit our blog.

Nutrition

Serving: 207gSodium: 789mgSugar: 4.8gFiber: 6.4gCalories: 317kcalMonounsaturated Fat: 6.7gPolyunsaturated Fat: 2.7gSaturated Fat: 3.6gFat: 14.6gProtein: 10gCarbohydrates: 39.4g

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10
Aug, 2016
Ahi Tuna Salad

Californian Seared Ahi Tuna Salad

How to cook 34 authentic global recipes without tedious planning.
Californian Aji Tuna Salad​

Californian Seared Ahi Tuna Salad

SpiceBreeze
Seared Ahi Tuna Salad is served in most Southern Californian microbrewery restaurants. Enjoy this fast to prepare and delicious dish at home. If you cannot find fresh tuna, just cook the tuna through or make the dish with fresh salmon or chicken breast.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Californian
Servings 3

Ingredients
  

  • salt & pepper

Salad Base

  • 1 lb mixed lettuce salad of your choice (cut in 1 inch slices)

Salad Dressing

  • balsamic vinegar
  • 1 orange (for juice)
  • syrup or honey (optional)
  • olive oil

Protein

  • 3-4 Ahi tuna steaks (fresh sushi-quality)
  • vegetable oil

Suggested Side

  • fresh baguette

Ahi Tuna Culinary Spice Kit

  • pouch [1] smoked paprika, oregano, black pepper, white pepper
  • pouch [2] Chipotle chili

Instructions
 

Protein

  • Season both sides of the tuna steaks with Ahi Tuna [1] spices, and salt and Ahi Tuna [2] spices to taste.
  • In a PAN, heat 2 tbsp vegetable oil until smoking hot.
  • Add tuna steaks. Cook each side for 1 to 1 1/2 minutes. The inside will still be rare.
  • If you want the tuna fully cooked, turn the heat to medium and cook until done.
  • Cut the tuna steaks into slices of about 1/4 inch.

Salad

  • In a BOWL, place lettuce.
  • In a CUP, mix 1 tbsp balsamic vinegar with 1 tbsp fresh orange juice. Add syrup to taste (optional).
  • Season with salt and pepper to taste.
  • Mix with 1 tbsp olive oil.
  • Toss it over the lettuce and mix well.

Serve

  • Place salad on plates and the tuna slices on top. Serve with fresh baguette.
  • Enjoy!

Notes

Variations:
  • Substitute tuna with:
      • salmon, shrimps, or chicken.
  • Add vegetables to the salad, e.g.:
      • 2 carrots, thin 1 inch long stripes
      1 cup capers, the smallest available
      1 cup edamame beans

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