One of my favorite memories from the chaotic dotcom years is that of my manager bringing spicy Vietnamese bánh mì sandwiches to share with our small staff. As we were largely all vegetarians, she'd buy a handfull of bánh mì prepared only with vegetable ingredients: chili pepper, cilantro, and a crunchy, pickled mixture of julienned carrot, daikon, and onion. It amazed me how something so simple could be so delicious.
Like that first mind-blowing baguette sandwich I ate in Paris with its absolutely perfect exterior texture and chewy interior, these bánh mì sandwiches were made with an equally perfect bread. (From what mystical location they sprang in this Wonder Bread loving country, I will surely never know.) Whenever my manager would hint at placing an order for them, I would instantly begin salivating like Pavlov's dog. Bánh mì!
I'm still experimenting with this dish so it wouldn't do to present a recipe here -- instead I would be interested in hearing from you: what's your favorite preparation method of bánh mì? Whenwas the first time you tried bánh mì? Where on this planet can the perfect bánh mì be purchased?
Comments
Never had them but they look DELICIOUS. Can't wait to read everyone's tips.
Posted by: Rose | March 31, 2006 04:45 PM
I've just been searching my own blog for the bahn mi post I know I wrote... but either I can't find it or I never wrote it.
Anyway, there are bahn mi delis all over Seattle, most of the places order their demi baguettes from Vietnamese bakeries every morning. My favorite are grilled pork from Saigon Deli, or Seattle Deli, especially when those little cucumbers are in season.
I have a Khmer friend who swears that Khmer bahn are superior to Vietnamese ones, and he even took me to a restaurant/bakery. I haven't had the chance to confirm his claims yet, because that bakery is way north of here.
Posted by: john patrick | April 1, 2006 07:22 AM
Rose: same here! And mine really don't hold a candle to the real stuff. I bet you can find a place in OK that sells them? Any Vietnamese bakeries or donut shops around? They probably offer them on the side, even if they don't advertise them.
John: funny that you say that because I used a khmer recipe to make my pickled daikon and radish. I often use this site for recipes... I love her stuff: http://www.khmerkromrecipes.com/. Now you've got me thinking I MUST try khmer banh... hopefully I can find a place that sells them in San Francisco next month.
Posted by: Evil Jonny | April 1, 2006 08:46 AM
I came across your site using google image search & it's wonderful! I've stayed to browse photos, read recipes and enjoy your humor. I have one note regarding these sandwiches: my brother and his family used to live in Houston, Tx. I would visit regularly and my favorite place to eat (apart from the Salvadorean papusa hut) was a tiny Vietnamese bakery, located near the community college downtown. There may be many of these & I'm sorry I don't remember the name. I do remember these wonderful sandwiches. After I'd get picked up at the airport, we'd zoom over and each snap up 2 or 3. They had the above ingredients plus juicy tofu and a light cream (?) sauce. Yup, pure YUM! So, thanks for sharing & activiating this lovely memory! Ciao~
Posted by: Emily | March 28, 2007 06:35 PM