absolutely one of the best things about living in new york city is the endless amount of top notch restaurants at your disposal. morning, noon or night you can get burgers, you can get breakfast, you can even get sushi. and now they have gone ahead and made it one step easier. just by standing on the street corner in front of my office building, i can get amazingly delicious, restaurant quality food from a truck that comes to me at least once a week.
food trucks hit the scene a few years ago but now they are in full effect. at any given time during the work week there will be one to three (and sometimes four or five) food trucks in a two block radius around the streets of houston and hudson where i work. while some are sweet and some are savory, all are worth the 5-10 minute wait in line. ranging from chinese dumplings to schnitzel to korean bbq to falafel, there is always something for everyone.
but when i'm at home on the weekends and my favorite food trucks aren't waiting for me at the bottom of the elevator i find myself craving them more than usual. rumor is that the kimchi taco truck, a brooklyn based food truck, is opening up a permanent location on washington just seconds from my apartment and i can hardly contain my excitement knowing that sweet korean bbq will be only seconds away. but until that day comes i've found a way to satisfy my cravings...
yes, there is nothing better than walking up to a truck, ordering and then eating five minutes later. but (maybe even better) is knowing that i can make two of my favorite food truck items; pork bánh mi and chicken tacos with spicy mayo, right at home. the caramelized pork is out of this world and nothing goes better with it than cool cucumbers, a refreshing carrot slaw, spicy jalapenos, and (lets be honest) a generous helping of mayonnaise on light and airy french bread. it is such a refreshing sandwich after a lifetime of turkey. and the chicken tacos owe their greatness to the spicy mayo sauce and burst of lime juice. they are simple yet satisfying and can be switched up a million different ways.
Caramelized Pork Bánh Mi (Vietnamese Sandwich)
from monkeymom on Food52, serves 4-6
1-1.5 pounds pork tenderloin
3 tablespoons fish sauce
2 tablespoons maple syrup
1 tablespoon brown sugar
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 garlic cloves, minced
1 slice of ginger, minced
1 green onion, chopped
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 loaf sweet French baguette (thin) or french bread sandwich rolls (you want a crisp crust and tender airy center)
pickled carrot and radishes (see below)
1 jalapeno, sliced
1 bunch cilantro
Mayonnaise, to taste
In a medium bowl, combine fish sauce, maple syrup, brown sugar, soy sauce, sesame oil, garlic, ginger, green onion, and pepper. Pour into a large Ziploc bag. Cut tenderloin across the grain into 1/2-inch thick slices. Add the pork to the bag with marinade and make sure each piece of meat is coated with the marinade. Marinate for 30 minutes to one hour.
Heat the bbq, grill pan or cast iron skillet (something that can get very hot) and heat to high heat. Add vegetable oil to the meat and carefully shake to coat all pieces. Add the meat to the pan and sear the first side of the meat until dark brown and then flip and sear the second side. Be careful not to overcook the meat, it cooks quickly, about 2 minutes on each side.
To assemble the sandwiches, slice the baguette and spread with mayonnaise on both sides. Add ingredients to the bottom in this order; sliced jalapenos, sliced cucumbers, pork, pickled carrots and radishes and cilantro.
Pickled Carrots and Radishes
2-3 large carrots, peeled and julienned
1-2 red radishes or daikon radishes, julienned
1/4 cup water
1/2 cup apple cider vinegar
1/2 tablespoon salt
1 tablespoon sugar
Mix all ingredients together and let stand for one hour or up to overnight. Store in airtight container and they will keep for several days.
Chicken Tacos with Spicy Mayo
makes 4-6 tacos
2 tablespoons extra virgin olive oil
2-3 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1.5 pounds thinly sliced chicken breast, cut into 1-inch pieces
2 limes, quartered
1 English cucumber, sliced into long wedges
4-12 soft corn tortillas (use 1 or 2 tortillas for each taco)
1/2 cup mayonnaise
2 tablespoons chipotle peppers in adobo sauce, minced, plus 1 tablespoon sauce
1/4 teaspoon ground cumin
In a medium bowl, combine the olive oil, lime juice, chili powder, sugar, salt and pepper and stir. Add the chicken and marinade in the refrigerator for 30 minutes. Make the spicy mayo by combining the mayonnaise, chipotle peppers and cumin. Transfer to a sauce bottle or empty ketchup or mustard container.
Heat a grill pan or cast iron skillet to high heat. Add the chicken and marinating juices and cook until no longer pink, about 4-5 minutes. Assemble the tacos (using 1 or 2 soft tacos each) by adding 1/3 cup chicken, a generous helping of spicy mayo, a sliced wedge of cucumber. Squeeze fresh lime juice over each taco for garnish.
food trucks hit the scene a few years ago but now they are in full effect. at any given time during the work week there will be one to three (and sometimes four or five) food trucks in a two block radius around the streets of houston and hudson where i work. while some are sweet and some are savory, all are worth the 5-10 minute wait in line. ranging from chinese dumplings to schnitzel to korean bbq to falafel, there is always something for everyone.
but when i'm at home on the weekends and my favorite food trucks aren't waiting for me at the bottom of the elevator i find myself craving them more than usual. rumor is that the kimchi taco truck, a brooklyn based food truck, is opening up a permanent location on washington just seconds from my apartment and i can hardly contain my excitement knowing that sweet korean bbq will be only seconds away. but until that day comes i've found a way to satisfy my cravings...
yes, there is nothing better than walking up to a truck, ordering and then eating five minutes later. but (maybe even better) is knowing that i can make two of my favorite food truck items; pork bánh mi and chicken tacos with spicy mayo, right at home. the caramelized pork is out of this world and nothing goes better with it than cool cucumbers, a refreshing carrot slaw, spicy jalapenos, and (lets be honest) a generous helping of mayonnaise on light and airy french bread. it is such a refreshing sandwich after a lifetime of turkey. and the chicken tacos owe their greatness to the spicy mayo sauce and burst of lime juice. they are simple yet satisfying and can be switched up a million different ways.
Caramelized Pork Bánh Mi (Vietnamese Sandwich)
from monkeymom on Food52, serves 4-6
1-1.5 pounds pork tenderloin
3 tablespoons fish sauce
2 tablespoons maple syrup
1 tablespoon brown sugar
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 garlic cloves, minced
1 slice of ginger, minced
1 green onion, chopped
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 loaf sweet French baguette (thin) or french bread sandwich rolls (you want a crisp crust and tender airy center)
pickled carrot and radishes (see below)
1 jalapeno, sliced
1 bunch cilantro
Mayonnaise, to taste
In a medium bowl, combine fish sauce, maple syrup, brown sugar, soy sauce, sesame oil, garlic, ginger, green onion, and pepper. Pour into a large Ziploc bag. Cut tenderloin across the grain into 1/2-inch thick slices. Add the pork to the bag with marinade and make sure each piece of meat is coated with the marinade. Marinate for 30 minutes to one hour.
Heat the bbq, grill pan or cast iron skillet (something that can get very hot) and heat to high heat. Add vegetable oil to the meat and carefully shake to coat all pieces. Add the meat to the pan and sear the first side of the meat until dark brown and then flip and sear the second side. Be careful not to overcook the meat, it cooks quickly, about 2 minutes on each side.
To assemble the sandwiches, slice the baguette and spread with mayonnaise on both sides. Add ingredients to the bottom in this order; sliced jalapenos, sliced cucumbers, pork, pickled carrots and radishes and cilantro.
Pickled Carrots and Radishes
2-3 large carrots, peeled and julienned
1-2 red radishes or daikon radishes, julienned
1/4 cup water
1/2 cup apple cider vinegar
1/2 tablespoon salt
1 tablespoon sugar
Mix all ingredients together and let stand for one hour or up to overnight. Store in airtight container and they will keep for several days.
Chicken Tacos with Spicy Mayo
makes 4-6 tacos
2 tablespoons extra virgin olive oil
2-3 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1.5 pounds thinly sliced chicken breast, cut into 1-inch pieces
2 limes, quartered
1 English cucumber, sliced into long wedges
4-12 soft corn tortillas (use 1 or 2 tortillas for each taco)
1/2 cup mayonnaise
2 tablespoons chipotle peppers in adobo sauce, minced, plus 1 tablespoon sauce
1/4 teaspoon ground cumin
In a medium bowl, combine the olive oil, lime juice, chili powder, sugar, salt and pepper and stir. Add the chicken and marinade in the refrigerator for 30 minutes. Make the spicy mayo by combining the mayonnaise, chipotle peppers and cumin. Transfer to a sauce bottle or empty ketchup or mustard container.
Heat a grill pan or cast iron skillet to high heat. Add the chicken and marinating juices and cook until no longer pink, about 4-5 minutes. Assemble the tacos (using 1 or 2 soft tacos each) by adding 1/3 cup chicken, a generous helping of spicy mayo, a sliced wedge of cucumber. Squeeze fresh lime juice over each taco for garnish.
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