Bánh-mi, a Vietnamese submarine sandwich
on a baguette. Photo © Ppy2010ha |
Dreamstime.

A BRIEF HISTORY OF BANH MI SANDWICHES

When Europeans colonized Asia, they brought Western bread to the table. In French Indochina, Vietnam, that emblem of French cuisine, the baguette, was introduced; as were sandwiches.

Baguette-based sandwiches were called bánh mì (pronounced bon MEE), a Vietnamese word that refers to all types of bread. For sandwiches, it is made in individual portions, like hero sandwich rolls.

The recipe is more airy than the conventional baguette, with a thinner crust. It actually uses a combination of rice and wheat flours, cutting back on the gluten.

In recent years, bánh mì have made their way west, to the U.S. From hole-in-the-wall bánh mì sandwich shops to trendy lunch bistros to Whole Foods Markets, these fresh, tasty sandwiches have become the rage in neighborhoods lucky enough to have them.

More often than not, pork is the meat of choice. But the defining characteristics of these sandwiches are their abundance of pickled vegetables and fresh herbs.

Chef Johnny Gnall shares the basics of making bánh mì—just in time to serve them as Super Bowl fare.

Some cooks hold that the bread is the most important part of this sandwich, so go out of your way to find the right type. If you don’t live near a Vietnamese bakery or grocer, look for semolina flour rolls, which give you more room for fillings than a classic baguette. The roll should be crisp on the outside (if not, then juices from the ingredients will make it soggy) and very soft on the inside.

Vietnamese bakeries create a roll that is more crust than center (as opposed to American breads that tend to be the opposite). So if you have a roll with an excess of soft white inside, tear some out: You want as much room for your fillings as possible!

PORK

Braised is the name of the game here: a slow braised pork shoulder works great, cooked to the point that you can pull it apart. The seasoning is up to you, but there’s nothing wrong with keeping it simple: salt, pepper, maybe a few chiles. Once the pork is mouthwateringly tender, pull it apart so that you can build layers easily. Let it drain for a few minutes to remove wetness that will create a mushy sandwich.

PICKLED VEGETABLES

Here’s an easy recipe to pickle vegetables. As for choice of vegetables, you can’t go wrong with carrots and cucumbers. You can julienne both or, for contrast, thinly slice the cucumber in circles. Radishes are also a great addition; red bell peppers add color; and pickled onions make almost anything better.

FRESH CILANTRO

You really won’t find a bánh mì sandwich without cilantro. Its leafy, flavorful goodness helps to round out the other flavors in the sandwich and makes it taste just right. But if you are not a cilantro fan, follow your own path by substituting other fresh herbs. Basil, mint or parsley will do the trick.

Spread

Every sandwich needs a spread. Chef Johnny’s favorite for bánh mì is sambal– (chile paste) or sriracha– (hot sauce) flavored aïoli (garlic mayonnaise).

Just whisk together aïoli (store bought mayo works fine, whether or not you add garlic) and your preferred amount of the spicy paste or sauce. If spicy isn’t your thing, try honey, a little soy sauce, even some teriyaki sauce. Just mix in small amounts at a time: You want flavor, but you don’t want a teriyaki sandwich.
 
 
A RECIPE TAILORED TO PERFECTION

Once you’ve perfected the basic bánh mì sandwich, feel free to make it a bánh you, personalizing your culinary creation to suit your needs.

Gluten-free? Turn the bánh mì into a wrap with a corn tortilla or rice paper. Watching the cholesterol? Substitute chicken or fish for the pork and use a lowfat spread.

You can even leave the meat out altogether and just up the amount of veggies and toppings. It may not be traditional, but it’s tasty.

Now start building: bread, spread, pork/other protein, veggies, herbs, spread. Enjoy!
 
 
HOW ABOUT A BÁNH MÌ BURGER?

Here’s a recipe from McCormick.

And here’s another bánh mì burger recipe.
 
 
> CHECK OUT THE DIFFERENT TYPES OF SANDWICHES IN OUR SANDWICH GLOSSARY

“A velvety, fully emulsified dressing can really make a big difference when it comes to presenting a salad,” says Chef Johnny.

“Its creamy texture and body cling better to the salad ingredients, making each bite that much more flavorful. Even the look is nicer: Emulsified dressings have a really lovely sheen that is nothing short of sexy.

“But most people don’t bother to create emulsified dressings at home. Perhaps there is simply a lack of familiarity with the process; or maybe people just don’t know what they’re missing.

“At any rate, there’s no need to whisk your arms to exhaustion when you make vinaigrettes. Simply grab the blender!”

Here’s the easy process from Chef Johnny, including four salad dressing recipes. Two of them—Champagne Vinaigrette and Truffle Vinaigrette—are just right for a romantic Valentine’s Day dinner.
 
CHAMPAGNE VINAIGRETTE RECIPE

The biggest factor in getting a dressing or vinaigrette to emulsify (and stay that way) is some patience early in the process.

Use this recipe as a template for any vinaigrette. Substitute balsamic vinegar for the Champagne vinegar, use cider or wine vinegar with a half teaspoon of Dijon mustard, or the variations below.
 
MORE GOURMET VINAIGRETTE RECIPES

For more salad flourish, try these gourmet vinaigrette recipes from Chef Johnny.

 
THE PROPORTION OF OIL TO VINEGAR

The traditional vinaigrette ratio is 3 parts oil to 1 part vinegar; the recipes above are written as such. But the important thing to keep in mind is that you are the only one who knows exactly how acidic and how viscous you want your dressing to be.

More oil will mute flavors but add body and mouthfeel; more acidity can be helpful if the salad ingredients have stronger flavor (think chicories or heartier greens).

Just pay attention to the dressing as you work and add ingredients in small increments at first. Once you become comfortable with the process, you’ll get the feel of exactly how much of each component you want.
 
Find more recipes and our favorite oils and vinegars.

Editor’s Note: The producer of the video has removed it from circulation. But you can use the ideas below to make a delicious dip.

Have you planned your Super Bowl menu yet? Are you looking for healthy options?

In the chips-and-dips department, we save on fats with Popchips potato chips and go for the more nutritious whole-wheat pretzels. Both products are just as delicious as their less-healthy counterparts.

Making a yummy fat-free or low-fat dip is easy. In this video recipe, you’ll see how to make a delectable onion dip with caramelized onions, fresh chives, and nonfat yogurt.

We have three tips to add to those in the video:

Caramelized onion dip (photo © Robert Mondavi Winery).

 
MORE DIP RECIPES

Another healthy recipe is this white bean dip, which is dairy-free and packed with bean protein, fiber and other nutrition.

Use the pull-down menu at the right for more dips and spread recipes.

And don’t over look the Tequila Guacamole!

As an alternative to red cabbage, we’ve been buying napa cabbage, originally from China and a common ingredient in Chinese recipes.

Even if you don’t like cabbage, try it: Napa cabbage has a mild, sweet flavor—a cross between cabbage, iceberg lettuce and celery (it’s sometimes called “celery cabbage”). The leaves are very crisp and are equally enjoyable raw or cooked.

In the fridge, keep the cabbage in a different compartment from ethylene-producing fruits such as apples and bananas, which will speed up the deterioration. Otherwise, a head can last for a week or more.

THINGS TO MAKE WITH NAPA CABBAGE

 
NAPA CABBAGE: IT’S NOT FROM NAPA VALLEY

Napa cabbage originated in the region of Beijing, China. Both napa cabbage (Brassica rapa, subspecies pekinensis), which grows in a head, and bok choy (Brassica rapa, subspecies chinensis), which grows in leaf-topped stalks (think celery), are referred to as “Chinese cabbage.” For clarity, avoid using that term.

Both are related to the Western cabbage, Brassica oleracea, and are part of the cancer-fighting cruciferous family, Brassicaceae, that also includes broccoli, cauliflower, horseradish, mustard, radish, rapeseed and others.

Why is a Chinese vegetable called “napa,” which sounds like it comes from California’s Napa Valley?

The word derives from nappa, a colloquial Japanese term that refers to the leaves of any vegetable. In Japan, what we call napa cabbage is called hakusai.
  

You need “technique” to bake a great cake. Photo courtesy ValerieConfections.com.

The tips apply to cookies, muffins, bread and anything else you’re baking.

 
Follow Pat’s blog for more tips plus recipes.