Let’s talk Wikipedia food history for a moment:
Bánh Mì, a combination of the Vietnamese words for bread/cake and wheat respectively, is a term used to describe bread. Most commonly the phrase refers to the baguette style bread introduced by the Frenchies during their “vacances” there, ie: colonialism. The term, my fellow word nerds, is often metonymically used to describe the sandwiches commonly found in Vietnamese bakeries (or if you live in Pittsburgh, commonly found outside one of the finer drinking establishments).
Typical Bánh MÌ fillings include steamed, pan-roasted or oven-roasted seasoned pork belly, Vietnamese sausage, spreadable pork liver pâté, chicken, head cheese, fried eggs, and tofu. In short, good things! Given my new obsession with the many Carrot Daikon Slaw possibilities and my indifference for historical accuracy, I took the liberty of combining some key Bánh MÌ elements with some new twists to make one very memorable sandwich.
The Makings of a Bánh MÌ à la With The Grains
Stack ’em up every which way and however you please, but if I may, a few recommendations:
Mix the hot sauce and the mayo into one zinger of a creamy sauce (then commence using it on everything from oven baked fries to burgers). Then slather the combo on the baguette, followed by mashed avocado. The mashed avocado will be easier to bite, since this sandwich will not lack for height or messy bites.
Be careful with those jalapeño seeds! They’ll knock the wind out of you, make your heart jump a bit and fill your eyes with tears- like all the stages of a tumultuous love affair in one bite!
Now that you’re full on sandwich, imagine all the other Bánh MÌ inspired wonders you can make, like this hot dog par example.
Go Forth & Bánh MÌ!