At a nearby street cart tended by a friendly grandmother in a lavender pantsuit, we lucked upon
a great banh mi sandwich: a plush baguette with barbecued pork, pâté, pickled carrots and daikon, cilantro, and cucumber.
Because when it comes to
a great Banh Mi sandwich, the toppings have to be just as tasty as the main ingredient inside the sandwich.
Not exact matches
So far I haven't found my dream sandwich on a truck, so I'm happy I found this sensational recipe for
banh mi in The
Great Pepper Cookbook by Melissa's Produce.
I served these tofu
banh mi vegan sliders for dinner with fries but they'd also be
great served with a salad inspired by Vietnamese flavours like this raw vegan noodles salad, which you can quickly prepare while the veggies are pickling.
This little
Banh Mi food eating spree got me thinking: what makes a good
Banh Mi sandwich
great?
And thanks for the
great tip about letting them pickle overnight - last time I made a
banh mi I only left them for a half hour or so.
If you've ever had a
Banh Mi Sandwich you will LOVE this easy meatball version that has the same
great flavors and it ready faster than take - out!
The
Banh Mi sandwiches are on
great French bread (and you can get them without jalapenos if that would be too spicy and yup, as an adult I've done so.)
If you've ever had the classic Vietnamese
Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it's
great over any grain) in my slim remake which is easy to make any night of the week!