Banh mi never sells when it’s on our menu, winter or summer, but it’s one of my favorites whether it’s at Saigon Sandwich or Solbar. Today we have a roasted duck banh mi on the menu with a duck pate:
Ooo. Good and livery, just the right amount of quatre-epices, pistachio, and chunks of duck breast. Plenty of pork fat in there too.
Finished product: crusty baguette, spicy mayo, cilantro, pickled carrots, shredded romaine, sliced and seared duck breast seasoned with plenty of nam pla. Served next to a pile of crispy sweet potato chips.
I like sandwiches. A LOT. I realize that’s not a terribly incisive or original observation, but realize that I’m a chef because I love food. And sandwiches have a special place in my belly’s heart. They are the sine qua non of restaurant work because they’re hand-held whole meals that I can eat standing up. Empires have been built on less.
ADD THIS BANH MI TO THE LIST!!! It is freaking stunning–crunchy, spicy, rich, meaty, tender, acid/sweet pop, just . . . ah.