And if it’s about a sandwich, you know you are a food geek. Nothing I’ve read in ages has made me as hungry as this New York Times survey of the local banh mi state of the art.
Elsewhere in Brooklyn, where authenticity is not as strictly enforced, Vinh Nguyen has created a succulent banh mi at Silent H called the Greenpoint: a tribute to the area’s many traditional Polish butcher shops. Instead of cha lua, smooth pork terrine, he lays on Krakowska kielbasa, a smoked sausage. “That smokiness and pepperiness makes perfect sense on a banh mi,” he said. “I would be a fool to ignore these great traditional products being made in my neighborhood.”
Kim Jong Il had a habit of sending special forces across the north/south divide and kidnapping actors to perform for him. I don’t want to propose anything illegal, but maybe a posse should be rounded up to “import” some of this talent into Vancouver? I may spend my long weekend printing this article and slipping it under the front door of every pho shop on Kingsway.
~KT
{ 5 comments… read them below or add one }
a smoked sausage in a roll with pickles?
where I come from we call that a hotdog.
next time I pick up a banh mi, I am going to stop at Oyama first and pick up some Krakowska to slip into it!
How about a high-end banh mi with Iberico Ham, Foie Gras Terrine on a Paine Polaine baguette. Sliver some alba truffles in there too….but don’t forget the Maggi Seasoning, Cilantro and Daikon-Carrot pickle….otherwise it’s just a sandwich.
Getting a baguette from Poilane would leave me speechless, as they don’t make baguettes.
This unicorn bread exists in my fantasy universe.