Fried Bologna Bánh Mì Bites Recipe

Cook Time: 5 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 1/3 cup mayonnaise
• 2 teaspoons hoisin sauce
• 1 teaspoon Sriracha hot sauce, plus more as needed
• 1/2 cup julienne (matchstick-cut) or shredded carrot
• 1/2 cup julienne (matchstick-cut) or shredded daikon radish
• 2 tablespoons seasoned rice vinegar
• 1/4 cup julienne (matchstick-cut) English cucumber
• 2 jalapeno peppers, thinly sliced, seeded if desired
• 1/2 cup fresh cilantro leaves
• 1 loaf baguette bread, sliced into 1/4-inch rounds
• 1 tablespoon butter
• 6 slices bologna (such as Oscar Mayer), quartered

Directions

Step 1: In a small bowl, combine mayonnaise, hoisin sauce, and hot sauce. Stir until well mixed, then set aside until ready to assemble the bites.

Step 2: In a separate bowl, add the julienned carrots and radish. Pour the seasoned rice vinegar over them and toss gently to coat. Let them marinate on the counter for about 15 minutes, tossing occasionally to ensure they absorb the flavors.

Step 3: While the vegetables are marinating, prepare the cucumber, jalapeno slices, and fresh cilantro leaves. Set aside for later use.

Step 4: Spread about 1 teaspoon of the hoisin mayonnaise mixture on each slice of baguette. Arrange the baguette slices on a serving platter.

Step 5: Heat butter in a nonstick pan over medium-high heat. Once the butter is melted and hot, add the bologna slices in a single layer. Fry them on both sides, turning occasionally, until they are golden and crispy around the edges, about 2 to 3 minutes. If necessary, fry the bologna in batches, lowering the heat to prevent burning.

Step 6: Once the bologna is fried, place one slice of bologna on each baguette slice. Top with the prepared cucumber slices, followed by the marinated carrot and radish mixture.

Step 7: Finish each bite by adding a few rings of jalapeno pepper, a drizzle of extra hot sauce (if desired), and a sprinkle of fresh cilantro leaves.

Chef's Notes

For quicker assembly, after marinating the carrots and radish, you can mix in the cucumbers, jalapenos, and cilantro leaves all together. Then, just scatter the mixture over the platter, saving you time in the process. The ingredients listed here yield 24 servings, although the video demonstrates preparing 12 bites.

Nutrition Facts (per serving)

Calories	103
Total Fat	5g (6% DV)
Saturated Fat	1g (7% DV)
Cholesterol	7mg (2% DV)
Sodium	223mg (10% DV)
Total Carbohydrate	11g (4% DV)
Dietary Fiber	1g (2% DV)
Total Sugars	2g
Protein	3g (7% DV)
Vitamin C	2mg (2% DV)
Calcium	19mg (1% DV)
Iron	1mg (5% DV)
Potassium	71mg (2% DV)

Fried Bologna Bnh M Bites offer a delicious fusion of classic American deli meat and the vibrant, fresh flavors of Vietnamese bnh m. This appetizer is a playful take on the traditional Vietnamese sandwich, offering the crispy richness of fried bologna, paired with pickled vegetables, fresh herbs, and a spicy mayo. This unique dish combines the comfort of a beloved processed meat with the bright, bold flavors typical of Vietnamese cuisine.

History and Origins

The bnh m sandwich has its origins in Vietnam, created during French colonial rule in the 19th century. It combines the French baguette with Vietnamese ingredients such as cilantro, pickled vegetables, and a variety of meats. Traditionally, the sandwich uses pork, but over time, regional variations emerged using other meats like chicken, beef, and even processed meats such as bologna. The Fried Bologna Bnh M Bites is a modern, Americanized twist on this Vietnamese classic, fusing the familiar flavors of bologna with the bold, fresh elements of bnh m.

Regional Variations

While the classic Vietnamese bnh m is known for its balance of savory, spicy, and sweet elements, the American interpretation often incorporates more diverse ingredients. In this case, fried bolognaa beloved American deli meatreplaces the traditional pork or pt. Regional influences play a significant role in how bnh m is prepared; in Northern Vietnam, the sandwich may feature simpler, more restrained ingredients, while in the South, the sandwich is often loaded with pickled vegetables, herbs, and sauces. The Fried Bologna Bnh M Bites take these regional characteristics and reimagine them in bite-sized form, perfect for appetizers or parties.

How It Differs from Similar Dishes

The Fried Bologna Bnh M Bites are a creative departure from other sandwich or appetizer recipes. Unlike a traditional bnh m, which typically features a softer, chewy baguette, these bites use small slices of baguette, making them more snackable and shareable. The use of bologna as the main protein sets this dish apart from other Vietnamese-inspired sandwiches, where grilled or roasted meats are more common. This dish also introduces a playful contrast between the crispy bologna and the fresh, tangy pickled vegetables, creating a harmonious balance of textures and flavors.

Where Its Typically Served

These Fried Bologna Bnh M Bites are often served as an appetizer at parties, gatherings, or casual get-togethers. Their bite-sized format makes them perfect for snacking or as finger food during events like Super Bowl parties, barbecues, or casual dinner parties. Their combination of savory, spicy, and tangy flavors makes them a crowd-pleaser, appealing to both adventurous eaters and those more familiar with traditional comfort foods.

Interesting Facts

• The bnh m sandwich is recognized as a UNESCO cultural heritage, with its distinct fusion of French and Vietnamese culinary influences.
• Bologna, the key ingredient in this recipe, was introduced to the United States by Italian immigrants in the late 19th century. It became an affordable, popular lunch meat across the country.
• The name "bnh m" literally means "bread" in Vietnamese, but in the context of the sandwich, it refers to the baguette used to hold the fillings.
• This dish's use of fried bologna offers a nostalgic, comforting flavor, while also incorporating the freshness and spice associated with bnh m.

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