HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Sunday, March 9, 2014

Direct from St Barth via Vietnam: The Banh Mi Sandwich


        
We’ve brought you a post featuring the Banh Mi, the signature sandwich of Vietnam, once before.  We’ve shown you how to make one with ground pork http://www.chewingthefat.us.com/2012/09/our-325th-post-melissa-clarks-quick.html .  But just before we left New York for our annual stay in St.
Epicerie Boulud's Banh Mi 
Barthelemy in the French West Indies, we tucked into one at our favorite neighborhood Banh Mi provider, Epicerie Boulud on Broadway and 64th Street.  I realized this particular version would be a snap to put together in St. Barth, land of pate, smoked ham and Merquez sausages.  All I had to do was to pickle some carrots and shallots, load up on Dijon Mayonnaise and I’d have it made.  Banh Mi is a very forgiving sandwich.  This is because the actual translation from the Vietnamese for Banh Mi is ‘Bread’—all kinds of bread.  More specifically, it refers to the Baguette, introduced by the French when Vietnam was a French colony, a part of Indochine.  In Vietnam, the baguette is a single serve item, a far shorter loaf than we’re accustomed to in the States or even in St. Barths.  But the character of the baguette here closely mimics the Vietnamese ideal—a thinner crust and an airier crumb.  So we had the perfect ingredients for the perfect Banh Mi.