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RECIPE: Grand Green Bean Salad
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Traditional French Turnip and Pumpkin Soup


 

Locavores Bahn Mi Sandwiches

Vietnamese Pickled Daikon and Carrot
½ lb. carrots -shredded in food processor, sliced in thin rounds or thin match-like strips.
½ lb. daikon radish – cut same as carrots.
3 cups warm water
3 tablespoons distilled or rice vinegar
2-3 tablespoons sugar

 

Black Pepper Pork Banh Mi
1 pound pork chops, shoulder or loin, sliced thinly
2 cloves crushed garlic
2 tablespoons of fish sauce
2 teaspoons sugar
1-2 tablespoons fresh ground black pepper.
2 tablespoons of finely chopped shallots or onion
¼ cup vegetable or grapeseed oil
1 teaspoon of sesame seed oil

 

Vietnamese Pickled Daikon and Carrot

1. Mix warm water, vinegar, sugar and salt until everything is dissolved. Choose a pitcher or bowl with a lip that can be used for pouring mixture.
2. Peel, wash and cut daikon & carrots to desired size. Combine both together in bowl and blot dry with paper towel.
3. Fill carrot & daikon mixture into a tight lid jar, bowl or similar container.
4. Pour liquid salt mixture into carrot & daikon container till full. Close lid and let it pickle for about 3-5 days, or till desired sourness. For immediate use, let marinade for about 1 hour.

Black Pepper Pork Banh Mi

1. Mix all marinade ingredients (except for pork) in a plastic bag. Let all ingredients dissolve in oil, then add slices of pork. Allow everything to marinade for at least 1 hour.
2. Heat up frying pan, lay slices of pork, one layer at a time. When one side is cooked, flip to other side to finish cooking.

Recipe From: http://battleofthebanhmi.com/how-to-make-banh-mi/banh-mi-make-your-own/