23.2.11

banh mi (Vietnamese sandwiches)

When I lived in Australia (which btw rules :)), our favourite street food was sandwiches. In Melbourne, reputedly a city with the largest number of restaurants per capita, as you can imagine you have a superb choice.
However, in all that abundance of creativity in combining bread with other stuff, one sandwich stands well above all the rest.

Photobucket

It's not to say that there is anything wrong with other sandwiches, but there is something rather special in Banh Mi, something that fully justifies the concept of fusion cuisine.





Banh Mi is a result of mingling of Vietnamese and French cuisines, a marriage of equals where the total is greater than the sum of its parts.
It's also worth mentioning that there is no one recipe for Banh Mi, in fact people have Banh Mi competitions all the time, trying to prove their combination is the best and the tastiest, and you can feel free to experiment as you like with it. You can easily make it vegetarian, spicier or less spicy, vary the ingredients and sauces, but there are a few essential components to it:

Essentials for Banh Mi
fresh French baguette
fresh coriander - lots of it
mayonnaise

Ingredients you can pick and choose from, as you like
red onion
fresh cucumber
carrot (fresh or pickled, in curry sauce or vietnamese carrot and radish pickle)
jalapeno peppers
garlic chilli sauce
soy sauce
roast pork (char sui or ordinary ham or anything in between)
tofu
pate (vegetarian or meat)

This is my favourite version, at the moment (vegan)

Freshly baked French baguette
garlic chilli sauce
cucumber (thinly sliced)
red onion (thinly sliced)
carrot pickle (spicy indian flavour)
honey roast pork
fresh coriander
mayonnaise

Preparation

Just assemble in any order you like and enjoy!

No comments:

Post a Comment