Riffing On One of the Worlds Great Sandwiches
'Oddly enough, I first tasted banh mi, one of the world’s most delectable sandwiches, in Albuquerque.
This was decades ago; I was hungry and grabbed one from the checkout counter of a giant Asian supermarket. Two bites in, I was hooked. It was extraordinarily flavorful — sweet, spicy and meaty. For me, it was a pleasant change from the usual New Mexico menu of tacos, enchiladas and tamales (though I love those, too).
There are now, of course, numerous Vietnamese-American communities and Vietnamese restaurants all over the United States, so banh mi is readily available, known to many as a first-rate quick bite. The classic, built in a crisp baguette spread with mayonnaise, contains pâté, thinly sliced ham and roasted pork, along with strips of pickled vegetables, cilantro, cucumber and hot chiles.
anh mi is, after all, a hybrid, with French colonial roots. The French eventually pulled out of Vietnam, and for the most part, local flavors replaced Gallic ones. But the baguette, mayonnaise and liver pâté remained.'>>>
https://www.nytimes.com/2018/04/13/dining/banh-mi-sandwich-recipe.html?
Crab Cake Banh Mi Sandwich
https://cooking.nytimes.com/recipes/1019270-crab-cake-banh-mi-sandwich
