It is interesting how to try a baguette you can be interested in the fastest way, clearly as happened in this news, people think they know very good foods but they need to try types like these. A good decision when choosing the baguette to stay and show that it is a delicious meal.
Love this. But I don't understand why or how mayo has become a staple ingredient in fresh seafood. Why?
"In this take on banh mi, miniature pan-fried crab cakes stand in for the traditional pâté, thinly sliced ham and roasted pork."
You folks are hilarious. "In this take on the ham and cheese sandwich, liverwurst stands in for the traditional ham and pistachio ice cream for the cheese."
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Two points: First, no sane person would ever eat a Banh Mi served on a plate. In fact, Vietnamese food in general is almost never eaten like that from a plate. Second, it simply isn't Banh Mi it it's made from any other bun than the genuine French style, small, baguette, and those one gets in the markets in Vietnam are at least as good--if not better--than those one gets even in Paris itself! They are not ever reheated, they just come straight from nearby ovens which, in Saigon, are everywhere. In fact, such a fresh Banh Mi with a bit of butter or soft cheese and café sua duong, is the very best breakfast I can imagine.
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No matter where I am, and no matter the time of day, if there is a banh mi on the menu I order it! My husband once complained “too much pate”....whaaaat? If I am remotely close to DC, the Eden Center in Falls Church VA is a must stop. My stomach is now growling.
Puhleeeese this is NOT a sandwich. It’s a baguette, via the French influence in Vietnam. The filling IS sandwiched bet between 2 halves of the baguette roll.
A sandwich is strictly only 2 slices of bread containing fillings. Named after Lord Sandwich.
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This sounds delicious - but at some point after substituting crab cakes for pâté and a kaiser roll (!) for a Vietnamese baguette, this stops being anything remotely resembling a banh mi and becomes something else entirely.
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Don't tell McDonald's.
David:
I'm going to Albuquerque soon. Do you remember the name of the grocery store?
To me, what makes the banh mi a different sub are the vegetables.
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One of the world's great sandwiches, but you just have to change it?
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I guess this is one of those regional things. The best banh mi I have ever had came from a small hole-in-the-wall shop on Larkin Street in San Francisco, not far from City Hall. The shop had no name--just "Banh Mi on the sign.
It was the first I had ever had, too, and maybe the first impression sealed it for me. They offered barbecue chicken or pork, with tons of cilantro and pickled carrots. No mayo, no pâté (don't see that anywhere is SF Bay Area offerings, btw), no crab cake, no pickled veggies. Every other banh mi shop I've gone to since then in the Bay Area piles on the mayo, usually sweetened and flavored with stuff that tastes somewhat artificial to me.
What stunned me was how much cilantro was in those sandwiches. I had never eaten it like that before, especially in such quantity. Makes me think I need to go make a return trip after all this time and see if that wonderful little shop is still there.
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One of the subtle differences between a Parisian and Vietnamese baguette is that the latter used for banh mi is made with a little bit of rice flour. This gives it a lighter airy texture that makes it ideal for stuffing copiously with meats and pickled vegetables. The sandwich is practically a staple here in Montreal where there is a multi generational Vietnamese community.
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Would these be as good with pate?
I am partial to the Pão de Água of Brazil and Portugal. Basically a mini baguette in that is wider in the middle then the ends.
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A wonderful article that also confirms the role of the French baguette as one of the food products "that have made France". A good baguette should be well baked, easy to slice tansversally from one end to the other, separating the dorsal and ventral halves, eviscerating the soft alveolar interior, and then filling the two crusty parts with the ingredients to one's pleasure.
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I'll be right over.
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