I have a love affair going on when it comes to the ubiquitous Vietnamese sandwich known as banh mi. If the truth be told I love them in every form: pork, chicken, fish, beef, tofu – you name it and I pretty much love all the varieties that you can have. I love the cruchiness and sweet and sour piquant from the pickle, combined with the freshness of the coriander, the spices from the marinaded tofu/meat/fish, the chilli and the freshness from the baguette. Every bite has so much action going on for the palate – sweet, sour, umami chilli notes.
They are not as much of a chore as you’d expect if you make them at home. I tend buy the baguette, but if you have time on your hands, then I can totally recommend The Banh Mi Handbook by Andrea Nguyen to show you how to make the traditional…
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You’re making me hungry. I would like to try it.
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