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Tailgate banh mi
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.
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.
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.
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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.
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