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Booming Saigon, a city on the move, lays claim to a specialty that Vietnamese-American writer Monique Truong, author of “The Book of Salt” and the coming “Bitter in the Mouth,” calls “the ultimate on-the-go fare”: the extravagantly stuffed banh mi sandwich. Saigon signature sandwich David Hagerman for The Wall Street Journal The most popular form [...]
For each sandwich: 1 petit baguette roll or a 7-inch section cut from a regular length baguette, purchased orhomemade Mayonnaise, real (whole egg) or homemade mayonnaise Maggi Seasoning sauce or soy sauce Your choice of boldly-flavored meat or tofu, sliced and at room temperature 3 or 4 thin seeded cucumber strips, pickling or English variety preferred [...]
Over the last year or so, the Vietnamese banh mi sandwich has taken New York by storm, elevating the once humble pork and pickled vegetable sandwich to heights of gastronomic chic. In Hanoi, however, the typical banh mi (which translates simply as “bread” in Vietnamese and is written in English as banh my in Hanoi) [...]
Makes two 15-inch loaves, each about 14 ounces 1 (1/4 ounce) package active dry yeast, Fleishman brand preferred, or fast-rise yeast, SAF brand preferred 1/2 plus 1 cup warm water (105-115°F) 3 1/2 cups low-protein, unbleached all-purpose flour, Gold Medal or Pillsbury brand preferred, plus extra for shaping the loaves 1 1/2 teaspoons salt 1 [...]
Meatballs: 1 pound ground pork 1 large egg 3 cloves garlic, minced ½ cup minced green onion ½ cup minced jicama ½ tablespoon cornstarch ½ tablespoon Wondra flour ½ tablespoon fish sauce ½ tablespoon soy sauce ½ tablespoon sugar ½ teaspoon salt 1/4 teaspoon whole black pepper Sauce: ½ cup water ½ tablespoon cornstarch ½ [...]
My parents are both in their 70s and despite their concerns over maintaining a healthy diet and low cholesterol, they manage to splurge every once in a while on fatty pleasures such as crispy roast pork. We typically get it from a Chinese barbecue shop and tell the butcher we want a lean cut. I [...]
The Club Sandwich is a sandwich with cooked chicken breast and bacon, along with juicy ripe tomatoes and crisp lettuce layered between two or three slices of toasted bread with mayonnaise. The origin of this sandwich, which is most often associated with hotels around the world, is all a matter of speculation and [...]
Also called Beef On Wick, an alternative spelling usually used by older people from Buffalo and eastern suburbanites. This sandwich is a unique staple of Buffalo, New York’s bars and taverns. Few, if any, restaurants outside of the Buffalo area serve this sandwich or even know what it is. It is a roast beef sandwich on [...]
It is a beef sandwich on a long white French roll that is dipped into pan juices. American menus often describe the pan juice as “au jus.” Au jus is a French expression, which means “with broth” or “with juice.” 1918 - Although the French Dip Sandwich is not French, the inventor, Philippe Mathieu was. In 1918, [...]