A few months back - when I was missing Pho from Mee Fung in Ottawa, I had purchased a vietnamese cookbook that I read many good reviews on via the internet - Pleasures of the Vietnamese Table by Mai Pham. The cookbook regales stories for each of the recipes, bringing you to where her inspiration comes from. I'm drooling again.
Leafing through thebook - still not having the commitment and determination to make Pho from scratch - I came across a promising vietnamese sandwich recipe: banh mi thit. The sandwich consists of a crispy baguette, pork, fresh herbs, jalapeno and marinated daikon and carrots - or cu cai ca rot chua.
I followed the recipe to the tee, with the exception of substituting white turnip for daikon as the local grocery store here didn't have any (surprise surprise). The result? A wonderfully savoury delight far from your normal western sandwich. I will admit that the ground pork didn't add much for me aside from the juices that sopped deliciously into the baguette; however, choosing to grill the steak of pork shoulder made up for it. The next day, I made half a sandwich with the leftovers and dared to add mayonnaise and it bridged the gap where I was sensing something was missing.
With a few tweaks here and there and the addition of mayonnaise to the sandwich, it's a sandwich that I will be repeating again.
