banh mi - Articles and Posts from Slashfood

Posts with tag banh mi

Banh Mi, Bruni and Beer - The New York Times in 60 Seconds

Posted Apr 8th 2009 12:00PM by Alex Van Buren
Filed under: In Sixty Seconds

A look at the banh mi craze currently sweeping Gotham, with young Vietnamese chefs interpreting the classic sandwich in non-traditional ways.

Critic Frank Bruni visits Feast, a Houston restaurant whose British ex-pat chefs turn Texans on to the unexpected joys of offal.

Twenty-five percent of Newark, N.J.'s population is of Portuguese descent. Here's what they're eating.

Some bars and restaurants are storing their by-the-glass wines in kegs and serving them as though they're beer.

More about our beloved Momofuku Milk Bar; a writer weighs in on the tooth-bendingly sweet treats.

Tiny Greens and Tasting Mustards: The Boston Globe in 60 seconds

Posted Mar 2nd 2008 5:04PM by Bob Sassone
Filed under: Newspapers, In Sixty Seconds

303 Cafe salad

The world of tiny greens.
French chef Guy Martin is about to open his first restaurant in Boston.
What is a banh mi?
This week's Taste Kitchen: Dijon mustards.
Restaurant reviews: Angela's Cafe, The Landing, and 303 Cafe.
The Plonk of the Month focuses on hearty reds.
This week's recipes: Radish-Celery Salad, Beef Pho, and Flourless Chocolate Cake.

Sandwich Goes Global: Banh Mi (Vietnamese)

Posted Sep 21st 2006 1:25PM by Sarah J. Gim
Filed under: Lunch, Dinner, East Coast, West Coast, Restaurants, Grains, Vegetables, Beef, Poultry, Asia, South Asia, Pork, Raves & Reviews, Condiments, America, France, Meat, Sandwich Day

Joe and I already have beef about this (pun absolutely intended). The guy absolutely loves banh mi, the Vietnamese version of a hoagie -- a French roll stuffed with grilled meat (Vietnamese meatballs, grilled chicken, beef, pork, or other choice cuts of animal), julienned cucumbers, lightly pickled carrots and daikon, and a few condiments. I, on the other hand, am not fond of Vietnamese cuisine to begin with, and found the banh mi I tried at Pho 99 in Los Angeles to be a somewhat strange juxtaposition of cuisines. To be quite honest, it seems sort of plain for as much hype as it gets. I'd just rather eat those same ingredients, mixed with rice noodles, out of a bowl. Am I missing something, Joe??

I will concede to the fact that banh mi tend to be very inexpensive, though I find it hard to comprehend that Joe spent $12 on his at 5 Ninth. That's a lot of money for any sandwich, banh mi or otherwise.

Superb banh mi - The search is over

Posted Feb 11th 2006 7:05PM by Joe DiStefano

Like many exotic delicacies, bánh mì hold a mysterious place in my mind that drives me to distraction, leading me to imagine such strange, dangerous missions as finding an all-night Vietnamese gangster deli. I've since given up that pipe dream, but I still harbor some obsessions about Vietnamese sandwiches. My longstanding theory that restaurants are incapable of creating good bánh mì was recently disproved when I enjoyed a spectacular one at Zak Pelaccio's restaurant 5 Ninth in Manhattan's meatpacking district. More on that gustatory delight later, first some background.

Continue reading Superb banh mi - The search is over

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Banh Mi, Bruni and Beer - The New York Times in 60 Seconds

Tiny Greens and Tasting Mustards: The Boston Globe in 60 seconds

Sandwich Goes Global: Banh Mi (Vietnamese)

Superb banh mi - The search is over

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