Why making Banh Mi at Home Sounds like a Good Plan

CHEFTALK

Why making Banh Mi at home sounds like a good plan

Reading around lately I noticed a number of pretty contradicting trends in the American fast food businesses. Pizza Hut announced to forgo their plans to introduce ‘skinny’ healthy pizzas. Dominos tried to introduce healthy pizzas earlier, but apparently they also hit a wall of non –acceptance from the public, same reason why Pizza Hut abandoned the idea. 

I noted a couple of articles ago that one of the food trends of 2014 was healthy Gourmet Pizza’s, a trend seemingly growing fast in the US, the move sounded therefore surprising.

A few days later, Vietnamese sandwich outlets were introduced by Yum, owners of Pizza Hut, and Taco Bell, among other famous fast food brand names, in an effort to introduce healthier items on the menu.

Why, Pizza Hut’s owners abandon healthy ‘skinny pizzas’ because they are rejected by the public and they believe that healthy Vietnamese sandwiches will be accepted is somewhat puzzling.

Healthy food is a very difficult to overcome issue for fast food companies, health food has perishable ingredients and perishable ingredients are very difficult to control for the staff. Except maybe for a salad here and there

Fast food does not hire chefs at store level, they have ‘workers’ (with due respect for the word) trained to prepare very simple food, that food has to be fool proof or the risk of contamination and more over cross-contamination reaches dangerous levels, something fast food companies cannot afford to happen.

Sales for a number of fast food chains, that entered China, went down by 20% last year due to some food safety scandals. Millions of dollars are needed to restore customer confidence and no fast food company is looking forward to that, let alone the image damage it causes.

No cooking here

A closer look at a fast food kitchen lay-out, may explain why that is so. 

Frozen foods are strictly separated from perishables and processed foods and handled by different staff members. The moment you mix the two, you have a recipe for disaster.

That is the main reason why fast food uses processed food. A pizza for example has a processed sauce, vegetables, processed meat and some processed cheese on top of the dough, when prepared, the raw pizza goes through a 473 F oven and is served, quite difficult to mess that up. 

Ingredients are replaced after a set period of time, so if everybody follows the rules, you can safely eat your pizza. The moment raw meat or fish enters the circle matters become tricky.

With burgers you see the same thing, a worker places a frozen burger patty on a hot plate or in a grilling machine, flips it over after the buzzer beeps, somebody else adds a slice of lettuce and a slice of tomato on top of a halved bun and the ‘burger man’ tops the patty, pack, serve, also difficult to mess it up.

The moment fresh (not frozen) meat has to be cooked with vegetables, all is lost and food safety control is out the window. The solution? When the pizza does not work for the public, choose a complete new concept and the public will welcome the idea, believing it has been invented by people going out of the way to make our life more exiting.

When you ask me, the best way to have a great Vietnamese sandwich (Banh Mi) is to make them yourself. Why? Well here is a good reason:

In the early 1980s, Vietnamese sandwiches were at the center of a food craze in the US, several peddlers ensued in a sort of food war, advertising prices as low $1 or $1.25. Obviously you got eventually what you paid for and the fast food masters know that benchmark.

Banh Mi is made with a light crispy baquette as a base; this kind of baquette is made with a mix of wheat and rice flour resulting in an airy crumb. They are available in Vietnamese and Chinese stores, bakeries or deli’s. The baquette is traditionally spread with (chicken) liver pate, topped with chili pepper, daikon and carrot pickles, protein is an option, roast chicken, grilled pork, chinese char siu pork and tofu are common.

I am pretty sure that you will not to find a traditional Banh Mi in the fast food. Simply because grilled, roast and barbequed meats are not processed meats and therefore very perishable. 

Focal point is the protein and when you have leftover vacuum packed grilled or roasted meat in your freezer you’re half way done.

Crunchy

Here is a recipe :   

1 small Vietnamese baquette

1 serving of grilled, roasted, or barbequed pork, chicken or beef

1 tbsp homemade mayonnaise

4 thin de-seeded cucumber strips

1 tbsp cilantro leaves

4 thin chili pepper slices (Jalapeno works fine)

1 tsp light soya sauce

Daikon and carrot pickle

Slice the baquette lengthwise in half and remove some of the inside (keep that for bread crumbs)

Spread the mayonnaise on the inside and layer all ingredients in the baquette. Top with the soya sauce and voila. Enjoy.

You can replace the mayonnaise with pate, if you like  

What a way to make perfect use of your vacuum packed meat you stored in the freezer.

If you have no homemade vacuum packed meat in your freezer start making some, you can find your vacuum sealer here:

  www.vacupack.com  for USA and www.vacupack.ca for Canada.

A delightful sandwich that will save you money as well, the fast food plans to charge you $7.50. 

By: Marinus Hoogendoorn

The Food Trends Of 2014

CHEF TALK

The food trends of 2014

Every year the new food trends for the coming year appear all over the food lovers media.

Food is next to water and in exceptional cases shelter, the main survival for man. Trends are for the imagination of people. Here is my selection for your imagination.

1. Locally sourced produce:

Americans are increasingly craving for produce grown in their own region, rather than imported delicacies. The National Restaurant Association found in their ‘What’s Hot in 2014 chef survey, that the top trend for 2014 will be locally grown produce and locally sourced seafood and meats.

So we can expect more stuff from our backyard on the menu when we go to our favorite lunch stop. Aren't we funny people? We were dying for imported products from exotic holiday destinations, now we want the return of the carrot.

2. Vegetables triumph:

Meat loving America goes veggie. Another survey found that more than half of all Americans eat at least one protein free, or vegetarian meal per week, up 40% since 2007. One third of all restaurants have at least one vegetarian dish as entrée without shying customers away.

That is good news for all animals and animal lovers. The vegetarian food campaigners are beating the Paleo diet lovers. Top veggies are onions and tomatoes. Locally grown? Let’s hope so.

3. Healthy Kid meals:

The N.R.A. found that parents are fighting obesity among children. They want healthier kid’s meals on restaurant menus. One of the top 10 trends.

This show’s where the local produce and veggie trends come from. Parents are looking at their own obesity. Blame it on the kids menu and forget that they feed their kids. Anyway, more apples and yoghurt is a good idea for many of us.

4. Gluten free:

Who ever thought that gluten free was a passing-by trend will be proven wrong. Buck wheat pasta, rice noodles and more recent popular grains like quinoa and amaranth are still high on the trend list.

This is great news. All purpose flour is questionable by GMO dis-likers, so a bit of ‘healthy’ competition is more than welcome.

5. Instant ice cream:

In conjunction with the homegrown and get your local produce, this form of modern handicraft was just a matter of time. The use of liquid nitrogen is already popular in eateries, drawing many when dessert arrives. Soon it will appear all over the country making our ‘local ice cream’ in seconds.

Heston Blumenthal, the master of the smoking plate, has been running around the globe with a bottle of liquid nitrogen for a few years now, so this trend was just a matter of time. Your locally produced strawberry with local produced cane sugar ice cream, on a locally produced gluten free bun, seems to be the upcoming craze. Ice cream sandwich. Yum.

6. Nuts:

High protein, healthy nuts are high on the list of carb-cutting Americans. A survey conducted late last year found that 70% of American households have nuts on hand and incorporate them in all three meals they consume per day.

Jimmy Carter pleaser. Nuts are good for you though and flax seeds are very high in Omega 3 fatty acids. Many other nuts have good health properties. Dr. Oz says that 3 meals plus 2 snacks per day helps to promote metabolism. So go for it, nuts work great in snacks.

7. Quality Pizza:

The times of cheap, layered with low-quality ingredients, pizza are ending. Artisan, Gourmet pizza chains are on the rise and gaining popularity among pizza lovers. Big backers are behind this trend and therefore it is likely to take the country by storm. You can expect a Gourmet pizza outlet in your neighborhood any time.

I beg your pardon, does this mean that America has been swallowing 350.000 slices of cheap low quality pizza everyday without realizing. These slices of soggy dough that touch the floor faster then they reach your mouth when they are pulled out of the delivery box. Homemade pizza is still your best choice when you ask me.

8. Chicken Wings:

America can’t get enough of them. In 2012, 13.5 Billion chicken wings were marketed. During the Super bowl weekend more than 1 Billion chicken wings are cooked, grilled, roasted, BBQ’ed and eaten. Stunning figures. Still the USDA predicts a 3% increase in chicken wing production.

Pretty much a contradiction to the veggie trend but it strikes with the local produce trend.

9. Upscale comfort food:

It is said that America should watch out for more upscale comfort food. Mac and cheese with sautéed salami, peppers, garlic, sun-dried tomatoes and onions. “Highbrow comfort foods are popping up all over the menus” says a well known Hospitality Consultant based in California.

Somewhat baffling, if sautéed salami, peppers, garlic and onions with tomatoes, sun-dried or not, is upscale or “highbrow” what are these producers stuffing the Mac & cheese now with then?

To conclude: I love this stuff, looking forward to next year trends but wish to add that overall it seems that healthier eating is on the rise and that is a promising trend.

www.vacupack.com   www.vacupack.ca 

My trend, home cooked food, a balanced diet, by in bulk to save cost, buddy share, portion pack, vacuum and chill or freeze. KNOW WHAT YOU EAT!!