Banh mi: The Vietnamese po' boy

Spontaneity is the quality of being able to do something just because you feel like it at the moment, of trusting your instincts, of taking yourself by surprise and snatching from the clutches of your well-organized routine a bit of unscheduled pleasure.

— Richard Iannelli  (Don’t ask me who he is; I have no idea, but I like the quote.)

 Enjoy every sandwich.

— Warren Zevon

The other day my brother Jeff came over to my apartment to help me out with some fix-it type chores.  Wait, no, he didn’t help — he did the chores while I watched (until I got bored).

Before launching in, we wanted a quick lunch, but I had nothing in the refrigerator, so I suggested nipping down the block to Henry’s for a couple of banh mi sandwiches.  Banh mi is like a Vietnamese po’ boy: a fresh demi-baguette filled with julienned pickled carrots, daikon radish, cucumber, cilantro, sliced jalapeño pepper, paté, mayonnaise, siracha sauce and various meat-like options, such as pork, grilled chicken, Vietnamese salami, sardines, tofu, etc.  It ranges in spiciness from not to very, depending on your personal preference (of course, I like it hot!).

IMHO, it is absolutely delicious.  I got hooked on banh mi last fall while doing a culinary walking tour of Chinatown, where there is good banh mi to be found.

So nip down the block we did, where we picked up a couple of banh mi sandwiches with grilled chicken.  Back at my place, we devoured them with a lovely Grüner Veltliner.

More