This is a picture of half of a sandwich I built earlier. It was my first crack at making a Bánh Mi, and for a first attempt, the result was encouraging. Tasted good enough that the sandwich’s other half didn’t hang around long enough to be photographed. Slices of roasted pork layered into a sub roll (the first market I visited was out of the soft baguettes customarily used for these sandwiches, and I didn’t have time to make additional stops) with fresh cilantro, cucumber, sliced jalapeño, shredded carrots, daikon, and crushed peanuts. The cucumbers, carrots, and daikon swam for a bit in a blend of rice vinegar, fish sauce, and mirin before going in. Fun on a bun.
- F.A.Q’s: Kim Aaron of The White Trash Gourmet
- F.A.Q’s: Christina Chavez of Mama’s High Strung