Build A Better Banh Mi
Banh mi fixiings: Sri Lankan Black Curry Chicken (foreground) and Citrusy Red Cabbage Pickles (back).
Banh Mi has been a touchstone in my life.
It all started years ago when I was part of a team of reporters at the San Jose Mercury News covering race and demographics. As part of our — ahem — research of various cultures and communities, we naturally tried to hit up as many ethnic restaurants at lunch time as possible. After all, what better way to learn about a culture than to immerse one’s self in its cuisine?
The first time I encountered the ubiquitous Vietnamese sandwich otherwise known as banh mi, I admit I was dubious. A fresh, satisfying sandwich for under $4? How could that be?
My low expectations matched the low price.
Of course, one bite was all it took to prove me wrong.
The sandwich was miraculous. A fresh baguette filled with lemongrass chicken, smooth pate, hot chiles, fresh herbs and the most deliriously wonderful slivers of pickled carrots and daikon. It was savory, fragrant, tangy and bright. It wasn’t a ginormous sandwich by American standards, but it was full of so much flavor and texture that it left you completely satiated.
What a bargain, too. In fact, my colleagues and I were so amazed at the bang for the buck that we jokingly started using the banh mi as our own personal form of currency.
The cost for the city of San Jose to add resources to its gang prevention efforts? That would be $3 million. Or as we liked to think of it: nearly 1 million Viet sandwiches.
Building the BART extension to San Jose? Politicians might call it $3.2 billion. We likened it to about 1 billion Viet shredded pork sammies.
Yeah, that’s how we rolled.
My friend Andrea Nguyen’s newest cookbook, “The Banh Mi Handbook” (Ten Speed Press), of which I received a copy, brought back all those zany and delicious memories.
