Vietnamese banh mi from March

This week’s Sandwich Club sandwich is the Vietnamese banh mi: BBQ chicken,
a href=”” title=”cards against humnity” style=”text-decoration: none;font-weight: bold”cards against humnity/a, $3.50 at March Hung Phat on St. Denis St.

MONTREAL The Vietnamese sandwiches known as banh mi have French fingerprints all over them and that goes for the baguettes they’re made on to the pt de foie and mayonnaise that are often found inside. Certainly, they’re one of the culinary legacies of France’s occupation of Indochina, dating roughly from the mid 1800s to the Second World War.

Saigon sandwiches,
a href=”” title=”cards againts humanity?” style=”text-decoration: none;font-weight: bold”cards againts humanity?/a, as they’re sometimes called here, really took off on this continent over the last decade. In North American cities, there has been an explosion of banh mi emporiums. The Huynh family opened March Hung Phat five years ago, near Jean Talon Market. The shop serves the neighbouring Vietnamese population, but also clients from the South Shore, Quebec City, Vermont and even a restaurateur from Nunavut who orders a box of 50 once a month. While the classic banh mi featuring pork liver pt and three kinds of cold cuts (thinly sliced ham, head cheese and the baloney esque cha lua) remains popular at Hung Phat, it has been outranked by requests for banh mi ga nuong, made with grilled chicken.

The bread: It looks like a baguette and talks like a baguette, but it’s made with wheat and rice flours,
a href=”” title=”cards against humnity” style=”text-decoration: none;font-weight: bold”cards against humnity/a, and reduced to a 10 inch form. As Anthony Huynh explains, the crust should be thin but crisp enough to crackle, and the crumb should be light enough that you don’t have to tear into it with your canines unlike the rustic baguette from your local artisanal bakery.

The spread: The first layer is homemade mayonnaise, with a hint of garlic. Next comes chicken that has been marinated, grilled and chopped, then squirted with Asian style barbecue sauce, also made in house. A typical assortment of vegetables gives banh mi its distinctive moist crunch: do chua, a sweet slaw of lightly pickled carrot and daikon, lengths of cuke, sprigs of fresh cilantro,
a href=”” title=”black and white card game” style=”text-decoration: none;font-weight: bold”black and white card game/a, chopped green onions, and rounds of hot serrano (optional).

The secret: Both Vietnam born mother Linh Huynh and her son Anthony say they actually got a real taste for banh mi in Canada, she in Toronto 23 years ago and he in Montreal more recently. “It surprised me,” he says. “You just don’t expect to get so much from a sandwich that costs $3.”

a href=”” target=”_blank”against humanity 281/a

Publicado em Eventos no dia 6 de janeiro de 2016