Category Archives: Thai

Banh Mi (Vietnamese-Style Pork Sandwiches)


I can’t remember the first time I had a Banh Mi and it certainly wasn’t at a restaurant.  In fact, now that I am dusting away at my memory cobwebs, I think I was searching in my Google Reader for a recipe when I had a pork tenderloin to use-up a while back and came upon Bridget’s recipe for Banh Mi and knew I couldn’t go wrong.

Why couldn’t I go wrong…because the flavours are oh-so-right (lame, I know!).  But Banh Mi has a flavour profile that just has to be given high-praise and as a bonus, it truly is a quick and easy meal to prepare.  As Bridget describes in her post, it isn’t the most authentic recipe, but I agree with her that “taste will trump authenticity every time”.  Don’t get me wrong…this is pretty close to authentic (although I am soon to test that statement when I finally get over to Banh Mi Boys in Toronto).

Nonetheless, this is a great recipe.  I, like Bridget, made a few switches, didn’t bother with a mandoline – hand-slicing worked just fine and I used greek yogurt to lighten-up the mayo.

Definitely give this inexpensive meal a shot if you are looking for a new twist on your pork tenderloin recipes, or just a delicious sandwich to impress!


Banh Mi (Vietnamese-Style Pork Sandwiches)

Yield:  4 servings
Prep Time:  20 minutes
Cook Time:  20 minutes


  • ½ cup rice vinegar
  • 3 tablespoons sugar
  • 2 tablespoons sriracha
  • 4 tablespoons fish sauce
  • 3 regular red radishes, sliced
  • 15 baby carrots, julienned by hand
  • 1/4 cup mayonnaise
  • 1/2 cup greek yogurt
  • 1 pork tenderloin (about 1 pound)
  • 2 teaspoons five-spice powder (I was a little more generous)
  • 4 hoagie buns (or 1 24-inch baguette, cut into 4 pieces and split partially open lengthwise)
  • 1 cup fresh cilantro leaves
  • 1/2 cucumber, sliced thinly


1. Combine vinegar and sugar in microwave-safe bowl. Heat until sugar has dissolved, about 90 seconds. Add 1 tablespoon sriracha, 2 tablespoons fish sauce, radish and carrot to bowl and toss to combine. Set aside for 15 minutes.

2. Meanwhile, whisk mayonnaise, remaining 1 tablespoon sriracha and remaining 2 tablespoons fish sauce together in second bowl.  Set aside.

3. Ensure your pork is dry (rub with paper towel) and rub pork with five-spice powder.

4. Cook Pork (choose whichever method you prefer – I’ve done both and they are equally as good).

  • Grill pork over hot burner until browned on all sides and pork registers 145 degrees, 12 to 14 minutes.
  • Heat a cast-iron skillet over medium-high heat and grill pork for approximately 6-7 minutes, per side, or until pork registers 145 degrees (I rotate my pork 4 times, so each side is nice and brown).

Transfer cooked pork to cutting board, tent with foil, and let rest 5 minutes. Grill bread until lightly toasted, about 1 minute (not essential).

4. Slice pork crosswise into thin slices. Drain vegetables. Spread mayonnaise on inner sides of bread halves. Arrange slices of pork on bread and top with vegetables and cilantro. Serve.


Recipe slightly adapted from The Way The Cookie Crumbles, originally from America’s Test Kitchen Feed


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Filed under Appetizers, Bread, Healthy, Mains, Thai, Vietnamese

Crispy Baked Chicken Wings with Thai Curry Lime Sauce

This recipe is one I’ve had in my back pocket for a while, one that is cherished, brings back really great memories with friends (Hi Caits!) and has been passed along to almost everyone who has enjoyed them at our home.

The answer as to why this recipe is such a success is a simple one: who doesn’t like chicken wings? Albeit, delicious, juicy and crispy baked chicken wings (which haven’t been battered or fried), all of which are tossed in a sauce that is the perfect balance of sweet, spicy, sour and salty.

These wings are absolutely devoured any time they are served, so be sure to make a few extra (or save a few for the cook in the kitchen)!  They make a great appetizer, they are a great party food, but CH and I also love them for a weeknight dinner, with a simple green salad on the side.


Crispy Baked Chicken Wings with Curry Lime Sauce

Yield: 4lbs of wings
Prep Time:  10 minutes
Cook Time: 25 minutes


  • 4 pounds chicken wings
  • extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • ½ cup (1 stick) unsalted butter
  • 3 generous teaspoons of Thai red curry paste
  • 1 tablespoon honey
  • splash of soy sauce (about 1 tsp)
  • zest and juice of 1 lime
  • handful of cilantro leaves, chopped, for garnish


Preheat the oven to 425 degrees F.

Remove the chicken wings from the package and pat them really dry.

Place the wings in a large bowl, drizzle with olive oil (be generous!), season well with salt and pepper and toss to coat.

Spread the wings onto a baking sheet and roast them in the oven for about 25 minutes, or until the skin gets crisp and brown, and the meat is tender.  Flip the wings about half-way through cooking to ensure that both sides get golden brown.

While the chicken wings are cooking, place the butter, red curry paste, honey, zest of the lime and soy sauce into a small saucepan. Warm the mixture over low heat, whisking frequently to incorporate all of the ingredients. Season with salt and pepper and keep warm until the wings are cooked.

When the chicken wings are ready, scrape the curry lime butter into a large (clean!) bowl.

Take the wings out of the oven and immediately add them to the bowl with the curry butter mixture. Squeeze the juice of the lime over the wings. Give the bowl a good toss and you’re done. Garnish with cilantro.


Recipe Adapted From Two Dishes: Mother and Daughter: Two Cooks,Two Lifestyles, Two Takes


Filed under Appetizers, Mains, Side Dishes, Thai

Mango Salad

To accompany my Tom Yum Soup, I made a mango salad.  CH loves mango salad and he eats it without hesitation (some days he gives me side-eyes when I give him a new salad concoction, or when it has too much lettuce)!

Apparently traditional Thai mango salads use green mango, but they can be hard to find at most supermarkets.  Thus, I use the red mango, and it tastes just as good!

This salad is a quick, healthy and bursting with flavour (and color for that matter)!  It would go nicely with a grilled piece of Mahi Mahi, a nice chicken breast or simply on it’s own for a light meal.

I urge you to give it a try, especially with patio season just around the corner!


Mango Salad

Yield:  4 Side Servings
Prep Time:  10 Minutes
Cook Time:  N/A



  • 1 large mango, cored and julienned
  • 1 medium red pepper, julienned
  • 10 baby carrots, julienned
  • 1 green onion, thinly sliced
  • 2 tbsp fresh mint, chopped
  • 1/3 cup peanuts, coarsely chopped (optional)


  • 2.5 tbsp vegetable oil
  • 1 tsp lime rind, zested
  • 1 tbsp lime juice
  • 2 tsp fish sauce (or soy sauce)
  • 1 tsp granulated sugar
  • 1 tsp Sriracha hot sauce
  • 2 tbsp rice wine vinegar (or white wine vinegar)
  • S&P, to taste



Prepare all of your veggies and set aside in a large bowl (for a tutorial on how to julienne vegetables:  You could also grate all of the vegetables, using a box grater, as they do in some restaurants.  This is a preference thing, however we prefer a slightly heartier, crispier texture to our salad!


In a small bowl, combine all of the ingredients.  Whisk together vigorously, until dressing is smooth and well combined.

Drizzle dressing over the julienned ingredients and mix well to combine.

Garnish with chopped peanuts.  Serve immediately (this salad goes soggy and doesn’t refridgerate well once dressed – so wait until you are ready to serve to dress it!)


Adapted From Jill’s Table

PS – I do apologize, I realized AFTER I shot the salad (and ate it), that I forgot to add my peanuts as garnish! Oops.

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Filed under Healthy, Mains, Salads, Side Dishes, Thai