Banh Mi

Courtesy. TheKitchn.com

Move over, Cheese steak, there’s a new kid in town. The Vietnamese Banh Mi Sandwich.

Growing up in my part of the world, children are pretty much weaned on Italian Hoagies and Philly Cheese steaks.

We are snobs about them. There has to be the right kind of bread, the choicest deli, top round steak sliced to thin perfection, the sweetest onions etc.

Vietnamese cuisine has been around for decades, but seems to be flourishing now more than ever.

Enter the Banh Mi. I had my first one in New York City, at Manhattan’s Chelsea Market. It was recommended by my daughter. She had me at the description.

Crusty baguette, pickled carrot with daikon radish, thin sliced cucumber and jalapeno pepper, grilled meat, fish or tofu; all topped with fresh cilantro and seasoned with chili-spiced garlic mayonnaise.

It is a near perfect combination of sweet, sour, salty, spicy, crunchy and creamy. It touches all parts of the palate, an amazingly satisfying sandwich experience.

She ordered the fried catfish version, I had the lemongrass tofu. We swapped half-way. They were equally delicious.

We exchanged a look that only foodies understand. We could not speak. We were savoring the moment.

I’ll never look at a traditional hoagie the same way again.

Ruined.

***This is Day 4 of the 5 Days- 5 Photos challenge.***

Thanks to Colleen at Silver Threading for the nomination.

5 Days – 5 Photos: Foggy Morning in the Field

Van

 

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