Tag Archives: Vietnamese sandwiches

Pork Belly and Coconut Risotto

12 Apr

 

Lemongrass chicken binh mis, Asian slaw and coconut and pork belly risotto

This weekend I cooked a Vietnamese inspired meal. On the menu was lemongrass and coconut chicken Binh Mis, coconut and pork belly risotto, Asian slaw and banana and mango spring rolls for dessert.

It was a delicious meal and despite how laborious it sounds, it was quite easy. Cook the chicken in the slow-cooker, dice up the slaw and stir up the risotto. I’ll share the ingredients for all items, but today we’ll start with the risotto. Like most things I make, this recipe isn’t a science, but rather a guestimation. I rarely ever follow recipes and this risotto is one I made up. Feel free to reach out with questions if you have any. Enjoy!

Pork Belly and Coconut Risotto

Ingredients:

  • 2 cups abrozo rice
  • 4 cups chicken stock
  • 1 cup coconut milk
  • 1 cup dry white wine
  • 1 cup shredded (unsweetened coconut)
  • 1 diced white onion
  • 2 tbs butter
  • 2 tbs olive oil
  • 1 lb sliced pork belly (cook like bacon and then dice up)
  • Salt and pepper to taste
  • Cilantro to garnish

Risotto Directions:

  1. Place the diced onion in a deep stock pot and sautee with butter over medium-high heat
  2. Meanwhile- put the chicken stock in a pot and bring to a hot temperature
  3. Once the onion is well sautéed, add the rice and olive oil, stirring continuously until the rice is transparent
  4. Add white wine and continue stirring
  5. Add the coconut shreds and porkbelly
  6. When the liquid is dissolved, begin to add half a cup of chicken stock at a time, stirring constantly and adding more liquid as it is absorbed
  7. Halfway through the use of the chicken stock, add the coconut milk
  8. The texture of the risotto should not be crunchy (I know it sounds obvious, but just saying!). Keep adding broth until you get the right level of consistency. It should take about 40 minutes of stirring, adding liquid and rinse and repeat.
  9. When the risotto is done, garnish with some chopped cilantro and serve.
  10. Enjoy

Vietnamese Sandwich Delight

7 Apr
NhuLan's Bakery

NhuLan's Bakery Lemongrass Tofu Sandwich (photo from Chicago Tribune)

I made a discovery yesterday. My favorite kind of discovery. The delicious kind.

After reading the Chicago Tribune’s ’30 sandwiches in 30 days’ piece, I realized that day 28’s was from NhuLan’s Bakery– mere steps from my house. I consulted with a co-worker, who also lives in the area, and she confirmed the sandwiches from NhuLan’s Bakery are to die for.

Well, you don’t have to tell me twice!

We put the baby in the stroller, put the leash on the dog and strolled a few blocks to experience the wonders of Vietnamese sandwiches from NhuLan’s Bakery last night. I got the tofu lemongrass sandwich and my husband got the grilled pork equivalent. At the bargain basement price of $3.50 each sandwich, we were already happy with our dinner decision.

When we got home, we tore into our respective sandwich bags and dug right in. The result? AMAZING. I was skeptical at first because the tofu was a little too good. Surely they had mixed mine up and put in pork instead. But no, it really was tofu. Sliced deli-thin and perfectly seasoned. My husband’s pork sandwich was equally delicious.

So the verdict: Yes. Yes, yes, and a million more times, yes. We will be back. Soon. And if you’re in Lincoln Square, we definitely recommend you checking it out as well.