There are many days when I’m standing in my kitchen, looking down at something simmering on the stove or staring at my cutting board, wondering how I may persuade cooks to make something interesting. I never know who’ll use the recipes in my books, articles and online. I just do my best and hope that people will like them as much as I do.
Yesterday I received a message from a former Los Angeles resident looking for a favorite recipe only to discover that I had posted it on VWK and that I was the author of two cookbooks (Pho and Banh Mi) in his library! I was tickled by that email from Puerto Vallarta.
Then, today Marcy sent me this note:
A very belated thank you for your cookbook "The Banh Mi Handbook." I am in Los Angeles and so I can get decent banh mi's (hooray Saigon Bakery and their yummy bread!) but, it's a drive. Thanks to your cookbook, and your very clear and thoughtful directions, I can make the pickled veggies myself and then turn anything into a banh mi. (Including making a leftover Krab cake banh mi salad today. Chopped lettuce, cilantro, chopped pickled veggies, low fat mayo, the sprinkles of Jugo and the crab cakes on top. So good!) Anyway, you've helped this midwestern gal learn how to make a new favorite at home, and I thank you heaps for sharing your secrets!
Who said folks in Los Angeles are afraid of carbs? Ha. If you don’t have a copy of The Banh Mi Handbook yet, check local bookshops, online, and the library. Meanwhile, the banh mi tips and recipes here will help you get by.
Banh Mi Basics: Bread, Condiments and Pickles
Many people think the bread is banh mi’s savior but it’s not all that matters. That said, you do need to buy a suitable carb to hold your sandwich together. Here are my tips for sourcing and selecting bread for banh mi.
Condiment wise, you need mayonnaise (this umami mayo is killer good) for a Saigon-style sandwich. And, Maggi Seasoning sauce is what defines banh mi for me and many others. Read up on the magical condiment that dates back to the 1880s in Switzerland.
The classic pickle is the daikon and carrot pickle. If you’ve never made it before, it will turn any dish toward Vietnam. I’ve seen it sold at Viet markets but it’s easy to make. Here’s my recipe for do chua daikon and carrot pickle. Or, change things up with a green tomato and lemongrass pickle.
With all your basics within reach, it’s time to make sandwiches. In addition to the many ideas that I included in The Banh Mi Handbook, here are a few more to try out!
Crab Cake Banh Mi
When you make banh mi, you scoop out some of the insides so you can fit all the goodies and eat it without straining your mouth. I repurpose the bread leftovers to bind the crab-ladened mixture. It’s an over-the-top sandwich. Here’s the crab cake banh mi recipe!
Cumin Lamburger Banh Mi
For The Banh Mi Handbook, I developed banh mi sliders and a spiced up pork doner kebab, so why not a lamburger banh mi? The bold flavor of cumin lamb goes well with all the fixings for Vietnam’s iconic sandwich.
Cevapcici Banh Mi
A tip from Chicago led me to create this Eastern European banh mi. The banh mi’s maker was Ngoc Diep Stakic, a Vietnamese woman married to a Croatian man. She created the sandwich for her Sunset Pho Caffe. I knew something about cevapcici, having worked on a recipe for Paula Wolfert’s culinary biography. So I made my own cevapcici banh mi, an ode to Ngoc and her family.
Fried Eggplant Banh Mi
With all the eggplant that summer brings, make crispy fingers of fried eggplant and put them into a Vietnamese sandwich. The eggplant sort of resemble fried oysters but are just darn outright good. It’s been a while since I made this but just looking at the photo reminds me of the wonderful textures and flavors of the fried eggplant banh mi that I’m putting it on my to cook and to eat list!
Use-It-Up Banh Mi Salad
Taking a cue from Italian Panzanella bread salad, I make a deconstructed banh mi salad that includes a touch of fish sauce, pickles, chiles, and herbs. The bread may be stale or not. It’s fun and loaded with vegetables so it’s great for folks cutting back on carbs too.
Have a banh appetit time, friends!
