Bánh Mì Hấp
Bánh Mì Hấp·(ban mee hup)
Tận Dụng: Next-Day Frugality & Leftovers
A rock-hard, three-day-old baguette isn't trash; every scrap is saved for the stock pot or the metal steamer, making this dry loaf a porous sponge. Bánh Mì Hấp is a stroke of Southern street-level genius that uses steam to transform stale bread into soft clouds, topped with caramelized ground pork and the sweet crunch of jicama to create the ultimate fridge-clearing feast. Drown it in scallion oil, wrap it in crisp lettuce, and eat while the steam still rises.
Before you start
Rehydrate the wood ear mushrooms.
Submerge the dried wood ear mushrooms in warm water for 15 minutes to soften, then trim away any tough woody stems and chop finely.
Mix the sweet and sour dipping sauce.
Whisk the warm water and 2 tablespoons of sugar until dissolved, then stir in 2 tablespoons of fish sauce, lime juice, minced garlic, and sliced chilies.
Make a quick weeknight scallion oil in the microwave.
Place the chopped scallions, salt, and 3 tablespoons of neutral oil in a heatproof bowl and microwave on high for 45 to 60 seconds until bright green and fragrant.
Lightly mist the stale bread slices with water.
Lay the diagonally cut slices flat, dip your fingers into a bowl of water, and lightly flick water over both sides to barely dampen the surface.
Ingredients
- stale French baguette or bolillo rolls1 large
- dried wood ear mushrooms1/2 oz
- neutral cooking oil1 tbsp
- shallot2 med
- garlic3 small clove
- ground pork or beef1/2 lb
- jicama1 small
- carrot1 small
- fish sauce1 tbsp
- sugar1 tsp
- chicken bouillon powder or MSG1/2 tsp
- black pepper1/2 tsp
- scallions1 med bunch
- neutral cooking oil3 tbsp
- salt1/4 tsp
- soft lettuce like butter or green leaf1 large head
- mixed fresh herbs like mint, perilla, and cilantro1 large bunch
- roasted unsalted peanuts1/4 cup
- fried shallots2 tbsp
- warm water3 tbsp
- sugar2 tbsp
- fish sauce2 tbsp
- fresh lime juice or rice vinegar1 tbsp
- garlic2 small clove
- Thai bird's eye chilies2 small
Method
- 01
Stir-fry the aromatics and meat.
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat, sauté the shallots and garlic for 30 seconds, then add the ground pork, fish sauce, 1 teaspoon sugar, bouillon, and black pepper, breaking the meat apart as it browns.
- 02
Fold in the sweet crunch of jicama and carrots.
Once the meat is nearly cooked through, add the diced jicama, carrots, and chopped mushrooms, tossing for 3 to 5 minutes until the jicama absorbs the savory juices but firmly retains its snap.
- 03
Steam the moistened bread.
Bring an inch of water to a rolling boil in a wide pot fitted with a steamer basket, arrange the dampened bread in a single layer, and steam for exactly 3 to 5 minutes until hot and pillowy.
- 04
Assemble the loaded slices.
Transfer the soft bread to a platter, immediately top each piece with a generous mound of the pork and jicama mixture, drizzle with scallion oil, and shower with crushed peanuts and fried shallots.
- 05
Serve communal style as a crisp lettuce wrap.
Eat by wrapping a loaded piece of steamed bread inside a crisp lettuce leaf with fresh herbs, dipping the entire bundle generously into the prepared sauce.
Notes
The grandmother's secret is to mist, never soak.
Do not submerge the bread in water; lightly flicking water onto the slices gives the steam just enough moisture to grab onto without turning the crumb to mush.
The bread must be truly stale.
Fresh bread will disintegrate under the wet heat of the steamer; rely on a baguette that has been sitting out for at least one to two days.
Jicama is the soul of the topping.
Whatever you do, don't skip the jicama—its natural sweetness and lingering crunch provide the essential textural contrast to the soft steamed bread.