{"id":1005,"date":"2012-07-09T16:39:48","date_gmt":"2012-07-09T20:39:48","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2012\/07\/09\/lkb-banh-mi-pizza\/"},"modified":"2012-07-09T16:39:48","modified_gmt":"2012-07-09T20:39:48","slug":"lkb-banh-mi-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/lkb-banh-mi-pizza\/","title":{"rendered":"LKB Banh Mi Pizza"},"content":{"rendered":"

A simple Sesame Beef Banh Mi sandwich with warm crusty French bread, seasoned beef with pickled veggies.<\/p><\/div>For some time, I have suggested that when our friend Kim Wildermuth’s sister, Loan (pronounced Lahn), \u00a0who’s mother is responsible for our favorite “Mom’s Soy Pickled Jalape\u00f1os” comes to visit, that we get together and make a Vietnemese inspired pizza. \u00a0I have been a lucky guest on many of her visits from Oregon, when she and her husband Randy make the trip down to cook for me. \u00a0(Well, maybe they’re here visiting Kim, but in my mind it’s all about cooking for me!) \u00a0Kim is an amazing cook in her own right, we’ve posted a few of our cooking sessions here, though she always humbly defers to the excellence of both her mother and sister as the truly great cooks. \u00a0Let me say, for the record, that they are all pretty awesome in the kitchen!<\/p>\n

Roasted Pork Banh Mi with a few jalape\u00f1os thrown in. The warm bread, savory pork and vinegary veggies are like music to your taste buds.<\/p><\/div>The first time I mentioned my idea of making a Vietnamese pizza Loan thought I was crazy. She loves to bake fresh breads and was interested in getting together on one of her visits and making pizza with me, but making a Vietnamese pizza wasn’t on her mind. \u00a0I just think she didn’t connect the two culinary cultures. \u00a0That’s where my madness comes in; I planted the seeds. \u00a0Time cultivated the concept and a recent trip provided the chance to finally make some pizzas together. We traded some emails and Kim and I kicked some ideas back and forth, then she and her sister kicked them around and, aha, we wound up coming up with a pizza tribute to the famous Vietnamese Banh Mi sandwiches!<\/p>\n

What makes the Banh Mi sandwich so good? \u00a0As with any good sandwich, it starts with the bread. After the French colonization of Vietnam

Thinly sliced roasted Char Sui Chinese BBQ Pork.<\/p><\/div> ended in 1954, one of the things left behind was the French baguette. \u00a0When they first introduced this the Vietnamese called it Banh Tay, which means “Foreign Cake”. \u00a0It eventually became known as Banh Mi which basically means “bread.” \u00a0“Mi” is wheat. \u00a0The coming together of cultures reminds me of the old commercials where someone is walking down the street eating chocolate and would bump into that strange individual who walked around with a peanut butter jar. \u00a0When they inadvertently came together we supposedly ended up with the Reese’s Peanut Butter cup! \u00a0Well, as much as I like a peanut butter cup, I’ll take a crisp warm Banh Mi sandwich, filled with a spicy, tangy concoction of marinaded pork, pickled carrots, cucumber and daikon with a little mayo, jalape\u00f1o and cilantro to top it off.<\/p>\n

Loan prepping the ingredients…<\/p><\/div>Sounds a little like a pizza to me. \u00a0Warm crusty dough topped with all of these delicious ingredients. On top of that, another great aspect of this pizza concept\u00a0that I love so much\u00a0is the combination of warm and cool ingredients coming together. \u00a0The change of temperatures you experience as you bite into a warm pizza dough, with hot oozy cheeses, topped with a cool juicy topping, adds another element to your experience.<\/p>\n

I decided to try a new dough variation for this pizza. \u00a0I made up one of my favorite pizza doughs — Peter’s Signature Bruery Beer Dough — but during the preparation I substituted a Sriracha Seasoned Salt that I made to see how that might give the dough a little more participation in this flavor party.<\/p>\n

\u00a0<\/p>\n

The LKB Bahn Mi Pizza \u00a0(Loan, Kim and Brad)<\/h2>\n

The cool pickled veggies a nice kick of flavor and a cool topping to contrast with the warm pizza.<\/p><\/div>– Peter’s Signature Bruery Pizza Dough *Made with Sriracha Seasoned Salt (I’ll post this salt recipe soon — till then, use your favorite pizza dough)<\/p>\n

– Peter’s Chili Oil *Link to Recipe<\/a><\/p>\n

– Brad’s Spicy Mayonnaise Sauce *Link to Recipe<\/a><\/p>\n

– Chinese Barbeque marinaded pork loin<\/p>\n

– Sliced Pickled Carrots, Cucumbers, Daikon, Green Onions<\/p>\n

– Sliced Scallions<\/p>\n

– Cilantro<\/p>\n

– Soy Sauce for drizzling<\/p>\n

\u00a0<\/p>\n

The Prep:<\/strong><\/p>\n

Make the Chili Oil ahead of time – link to recipe above<\/p>\n

\u00a0<\/p>\n

Spicy Mayo Sauce:<\/strong><\/p>\n

Spread the spicy mayo and drizzle with a little more chili oil…<\/p><\/div>I wanted to come up with a way to use Mayonnaise on the pizza to follow the tradition of the Banh Mi sandwich. \u00a0I didn’t think spreading plain mayo on the dough and then baking it would make for an interesting “sauce”. \u00a0I pictured it coming out dry and crusty which didn’t seem appetizing. \u00a0As we were prepping things, I came up with an idea. \u00a0I had made up some of Peter’s Chili Oil to drizzle on our pizzas and thought about using that and adding some of Mom’s Soy Pickled Jalape\u00f1os that I often have laying around — especially when you’re with Mom’s two daughters! \u00a0In fact, we had a fresh batch that Loan brought down from Oregon. \u00a0It turned out great! \u00a0It was moist and full of flavor. \u00a0Check out the link above to this easy recipe. \u00a0I will definitely use this on a sandwich in the near future.<\/p>\n

\u00a0<\/p>\n

The Pork:<\/strong><\/p>\n

Top with some of the sliced Char Sui BBQ Pork and some green onions and put it in the oven.<\/p><\/div>We used a Char Sui Chinese BBQ Pork package to rub onto the pork loin. \u00a0Loan substituted Fish Sauce for the Soy Sauce called for on the package. \u00a0She does so, because the pork remains brighter than with the Soy Sauce. \u00a0She also adds a little Black Pepper and Garlic Salt to the mixture.<\/p>\n

Mix the ingredients and pour over the pork.<\/p>\n

Follow instructions on baking a Pork Loin, or whatever cut of meat you are using. \u00a0Bake the pork loin. \u00a0I tried to pull some out of the oven a little early so that it would remain moist as it finished cooking on the pizza. \u00a0We let the rest cook a little longer and served it as an appetizer with some nice mustard on the side. \u00a0The thinly sliced, moist pork cooked up perfectly on the pizza.<\/p>\n

Pickling the Veggies<\/strong><\/p>\n

When it came out of the oven, we topped it with more of the cooked juicy pork to give it another texture and more juicy meat.<\/p><\/div>– Julienne the carrots, daikon and cucumbers into long thin slivers and place in a shallow dish.<\/p>\n

– Sprinkle a little sugar on the veggies and a touch of salt.<\/p>\n

– Add enough vinegar to almost cover the thin layer of veggies. \u00a0*If eating right away, using rice vinegar provides a lighter taste profile.<\/p>\n

– Add a enough water to cover the veggies.<\/p>\n

– Add Fish Sauce because it goes on everything.<\/p>\n

– Allow them to sit for at least an hour.<\/p>\n

*The rest can be stored in a sealed jar. \u00a0 Loan doesn’t measure, so you’ll have to experiment, or look up another recipe for exact amounts.<\/p>\n

\u00a0<\/p>\n

The Pizza Part:<\/strong><\/p>\n

Top the warm pizza with the cool sliced pickled veggies.<\/p><\/div>Pre-heat your oven to the highest temperature, about 550 degrees, for at least an hour prior to cooking to make sure to get your pizza stone up to temperature.<\/p>\n

Spread out your dough and cover it with the Spicy Mayo Sauce and drizzle a little of the Chili Oil over the top.<\/p>\n

Add some of the sliced pork loin and scallions and place it in the oven. \u00a0Bake until done.<\/p>\n

When the pizza comes out of the oven add more of the juicy bbq pork loin and top with the pickled vegetables.<\/p>\n

Top with Cilantro and drizzle with a little soy sauce to taste.<\/p>\n

\u00a0<\/p>\n

Don’t forget the Cilantro. *We could have also added Jalape\u00f1os here, but didn’t because we had some in the Spicy Mayo Sauce.<\/p><\/div>This Banh Mi Pizza came out amazing. \u00a0There are many layers of flavors, textures and temperatures to experience with this pizza! \u00a0As you bite into it, you notice the cool pickled veggies and the warm crusty dough on the top and bottom of your mouth. \u00a0Then you begin to get into the warm bbq pork and spicy mayo sauce. \u00a0It’s a flavor explosion!<\/p>\n

What makes a Banh Mi Sandwich so good? \u00a0Well, I would certainly give an equal role to the warm fresh crusty French Baguette and the delicious ingredients. \u00a0A sandwich can only be memorable with a great bread. \u00a0A good sandwich filling can, in fact, be reduced to mediocre with a lousy bread. \u00a0It’s the same with pizza. \u00a0A warm, delicious crusty dough topped with great ingredients will make a great pizza. \u00a0It all has to work together.<\/p>\n

This will definitely be a pizza that I repeat and, as I write this up, I realize, I will be repeating it soon! \u00a0I’m pressuring Peter to play with this one. \u00a0I know it’s one he’ll love and want to see what he comes up with when he tries it.<\/p>\n

Enjoy…<\/p>\n

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For some time, I have suggested that when our friend Kim Wildermuth’s sister, Loan (pronounced Lahn), \u00a0who’s mother is responsible for our favorite “Mom’s Soy Pickled Jalape\u00f1os” comes to visit, that we get together and make a Vietnemese inspired pizza. \u00a0I have been a lucky guest on many of her visits from Oregon, when she and her husband Randy make the trip down to cook for me. \u00a0(Well, maybe they’re…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":995,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1005","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nLKB Banh Mi Pizza - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/lkb-banh-mi-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LKB Banh Mi Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"For some time, I have suggested that when our friend Kim Wildermuth’s sister, Loan (pronounced Lahn), \u00a0who’s mother is responsible for our favorite “Mom’s Soy Pickled Jalape\u00f1os” comes to visit, that we get together and make a Vietnemese inspired pizza. \u00a0I have been a lucky guest on many of her visits from Oregon, when she and her husband Randy make the trip down to cook for me. \u00a0(Well, maybe they’re...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/lkb-banh-mi-pizza\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2012-07-09T20:39:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/07\/_mg_2075.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Brad English\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Brad English\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/lkb-banh-mi-pizza\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/lkb-banh-mi-pizza\/\",\"name\":\"LKB Banh Mi Pizza - 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He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. 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