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The Banh Mi Handbook

Recipes for Crazy-Delicious Vietnamese Sandwiches

ebook
1 of 1 copy available
1 of 1 copy available
A cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.
Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You’ll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and “the special”—a delectable combination of garlicky pork, liver pâté, and Vietnamese cold-cuts.
Opening a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including: 
Crispy Drunken Chicken
Shrimp in Caramel Sauce
Grilled Lemongrass Pork
Beef and Curry Sliders
Coconut Curry Tofu
Lettuce Wrap Banh Mi
Respected food writer Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.
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    • Publisher's Weekly

      May 19, 2014
      Nguyen, a Vietnamese-born San Francisco–based food writer who has penned books on such Asian ingredients as tofu and dumplings, here offers a bite-sized exploration of banh mi, the cold cut sandwiches that are a street food favorite in Ho Chi Minh City. Over the course of nine chapters and 50 recipes, the sandwich is broken out into its basic components. Bread, of course, is half the battle, and Nguyen provides both a guide of what to look for when buying the perfect loaf, as well as a fast-rising recipe to create a baguette-like roll. Indeed, if there is a French sensibility to some of what is offered, it is due to the fact that, as explained in the introduction, France ruled Vietnam from 1883 to 1954. So, there is a classic mayonnaise, with Dijon mustard, in the sauces chapter and pork liver pate among the cold cuts. There are also tangy sauces like sriacha aioli and curiosities like silky sausage, which turns out to be a rather romantic name for a Viet bologna made of ground chicken or pork. There are plenty of hot sandwich fillings as well, some of which borrow from American comfort foods; notably, the lemongrass Sloppy Joe, seasoned with star anise, ginger, and fish sauce.

    • Library Journal

      May 15, 2014

      Nguyen's previous cookbooks--Asian Tofu; Asian Dumplings; Into the Vietnamese Kitchen--won accolades from the James Beard Foundation, the International Association of Culinary Professionals, and notable cooking publications. Here, she demonstrates an infectious passion for the banh mi, a Vietnamese sandwich with mid-century origins that's become a mainstay of trendy food trucks and Asian sub shops. Her treatment of its principal components--bread, sauces, pickles, cold cuts, pates--is detailed and varied, and she's careful to explain the purpose of ingredients and techniques (like the crushed vitamin C tablet in her homemade rolls). VERDICT Best for meat eaters, this book empowers readers to make hundreds of standout sandwich combinations.

      Copyright 2014 Library Journal, LLC Used with permission.

    • Booklist

      July 1, 2014
      Anyone living in a large city or near a community of expatriate Vietnamese has seen a proliferation of little storefronts offering banh mi. These light but flavor-packed sandwiches appeal to wider and wider audiences as people discover their exceptional spices, rich fillings, and delightful balance of tastes and textures. Nguyen shows how to make banh mi in the home kitchen and reveals the secrets that make banh mi competitors with Western-oriented subs, hoagies, or grinders. Developed in Vietnam during its French colonial period, banh mi marry southeast Asian staples and French bread. Banh mi may be constructed from any sort of crusty bread, but for those who demand freshness, Nguyen shows how to bake suitable sandwich rolls in home kitchens. She also gives recipes for unique and delicious Vietnamese pt's and Chinese barbecued pork that so often stuff the breads. All manner of pickled vegetables provide appropriate crunch for banh mi.(Reprinted with permission of Booklist, copyright 2014, American Library Association.)

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  • English

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