Bánh-mi, a Vietnamese submarine sandwich
on a baguette. Photo courtesy The Great
Pepper Cookbook by Melissa’s Produce.
Nation’s Restaurant News, the major trade paper and website for those in the restaurant industry, reports that Americans are becoming more interested in trying new ethnic foods—especially (but not surprisingly) in restaurants.
What “ethnic” means varies from person to person. The NRA commented that the three most popular ethnic cuisines in the U.S.—Mexican, Italian and Chinese—have become so mainstream that they hardly count as “ethnic” these days.
Based on a survey of nearly 1,300 chefs, the NRA pinpointed five ethnic flavors and cuisines that it expects to see this year.
If you live in a major city like Los Angeles, New York or San Francisco (among others), you probably don’t have to go too far to try these. But if you haven’t had them, plan an “eating safari” for your next big city visit.
Here’s the full article by Bret Thorn.
SOUTHEAST ASIAN CUISINE
Southeast Asian cuisine was the fifth most frequently cited ethnic trend by chefs. While a full Vietnamese menu is a delightful alternative to Chinese cuisine, the trendiest item these days is the Vietnamese bánh mì sandwich.
Bánh mì is a Vietnamese version of a submarine sandwich made on a Vietnamese-style baguette (made with both wheat and rice flour). It can be vegetarian—pickled carrots, daikon and onions, for example—or include tofu or meat. Here’s a recipe.
Peruvian food was the ethnic cuisine chefs pointed to fourth most frequently. Chefs at independent restaurants frequently offer ceviche, a raw seafood dish cured in a marinade, as an appetizer. Here’s a template to make your own custom recipe at home.