It was the early 80’s and Vietnamese food had moved from exotic to accessible and was popping up in many neighborhoods, mine included. I was introduced to Banh Mi sandwich when I was a kid and went to a local Vietnamese restaurant that my friend’s parents owned in Brooklyn. The sounds and smells were so different – and somehow a bit familiar – from my local deli, yet I was intrigued and couldn’t wait to see what my friend would share with me.
So, my first bite was quite an experience! I probably didn’t describe it well back then when I went home to tell my parents – but this is how I would tell you today! First bite is crunchy from the bread, and then you smell the tang from the pickled carrots and daikon, even though you haven’t tasted them yet. Next up is the richness from the meat, especially if it’s the slow roasted variety. The jalapeño adds some heat and the cilantro adds an earthy note. It’s an amazing sandwich every time, no matter how you switch up some of the ingredients.
As a chef, the idea of this sandwich always interested me and I began to experiment. The flavor profiles are amazing and the textures are just crazy good.
It starts with the bread. It must be a crusty style baguette (though many different kinds of bread will do) not the chewy kind that you’ve hollowed out. The meat is generally a slow roasted pork though I’ve seen and tasted many different Banh Mi with chicken, crisp pork skin and even some made with tofu for the vegetarians in the crowd. A must is the pickled carrots and daikon radish called Do Chua. You can pickle this yourself, or buy them from an Asian market.
All Bahn Mi’s have mayonnaise spread on the bread, though it seems odd when adding pickled vegetables, but helps to smooth out the heat from the jalapeño. Some recipes call for butter, but not when I’m making them. Another unlikely ingredient in a Banh Mi sandwich is pate. It’s normally made from chicken livers and certainly not a product as fancy as fois gras. It adds an interesting smooth texture that complements the mayonnaise. No Banh Mi would be complete without cilantro, cucumbers, sweet chili sauce and jalapenos.
I’ve shared a recipe with Pazoo on how to make a Banh Mi sandwich which I hope you’ll try. If you’re not up for making it yourself, please go to a Vietnamese deli and try this fabulous and interesting sandwich. You’ll be glad you did!
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