Quote:
Originally Posted by El Diablo
Brian,
Excellent post!
Love your banh mi description even better than mine. What a great sandwich!
Thanks El D! Based on the slim lead over chicken parm, I don't think banh mi is going to fare as well as it should here. I guess it suffers from lack of attainability? Here in Minneapolis, there are plenty of good options for banh mi, but I think the MSP area is a little bit of an outlier due to having a large Hmong population and it's hard to get a good banh mi if you're not on the West Coast.
It's also not very photogenic- nobody really cuts a banh mi in half so you can see a cross section, AFAIK. I was in Vietnam for three weeks last year, but I don't have any good banh mi pics (unlike say pho).
Quote:
Originally Posted by OmgGlutten!
My local Banh mi shop also has jalapeno/thai chili, cucumber and their own home made sauce that has bits of meat fat in it (i'm not even sure what it is) + Sriacha/fish sauce on the table because why not?...
Is that a fatty sauce in addition to the pate? That sounds glorious!
Quote:
Originally Posted by txdome
Pulled pork places have cole slaw,pickled cucumber, pickled jala, onions, bbq sauce, hot sauce on the table.
Sure, but I don't think most people would consider pickles on pulled pork to be standard. In my mind, a pulled pork sandwich has a vinegary coleslaw and a mustardy bbq sauce. Maybe I'm wrong though.