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Vietnamese Vegetable Baguette (Banh Mi)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.0402
Energy (kCal)191.0539
Carbohydrates (g)12.0817
Total fats (g)9.7839
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the julienned carrots, daikon, and cucumber in a medium bowl and season with ½ teaspoon salt and the brown sugar. Add the fish sauce and chile, toss well and let marinate for 5 minutes. | 2. Add the bean sprouts, scallions, basil, mint, and a squeeze or two of lime juice to the julienned vegetables. Split the baguette lengthwise and line the bottom half with the lettuce leaves and cilantro sprigs. Spoon the vegetables into the loaf. | 3. Distribute the avocado and eggs evenly, salt lightly add the top half of the baguette, and press down gently. Cut into 4 sandwiches. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1/2 cup julienned peeled 26.24 6.1312 0.5952 0.1536
    daikon radish 1/2 cup julienned peeled - - - -
    cucumber 1/2 cup julienned peeled 7.8 1.8876 0.33799999999999997 0.0572
    salt - - - -
    brown sugar 1/2 teaspoon 5.7 1.4714 0.0018 0.0
    fish sauce 1/2 teaspoon 1.05 0.1092 0.1518 0.0003
    serrano pepper thai chile 1/2 teaspoon chopped - - - -
    bean sprout 1/2 cup rinsed - - - -
    scallion 2 tablespoons slivered 3.84 0.8808 0.2196 0.0228
    basil leaf 6 - - - -
    mint leaf 8 - - - -
    lime juice 1/2 1.8906 0.6368 0.0318 0.0053
    baguette 1 - - - -
    romaine lettuce leaf 3 - - - -
    cilantro leaf 3 sprigs 1.5333 0.2447 0.142 0.0347
    ha avocado 1 firm ripe sliced - - - -
    egg 2 hard-cooked quartered 143.0 0.72 12.56 9.51

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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