The banh mi handbook : recipes for crazy-delicious Vietnamese sandwiches

Title:

Author:

Summary:

"A cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations. The Banh Mi Handbook opens a new realm of flavor for cooks who are tired of the same old sandwiches. Who can resist the addictive combination of crisp baguette, succulent fillings (such as grilled pork, roast chicken, or "the special," which is loaded with garlicky pork liver pâte and thin slices of Vietnamese cold-cuts) and toppings (like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs)? Banh mi are the epitome of delicious street food, and their popularity has skyrocketed in the US in recent years. Respected food writer Andrea Nguyen's simple recipes for proteins, condiments, pickles, and more are a great introduction for those looking to venture into Vietnamese cuisine but who are intimidated by complicated recipes"-- Provided by publisher.

General Note:

Includes index.

Contents:

Banh mi -- Bread -- Mayonnaise, sauces, and pickles -- Cold cuts -- Chicken -- Seafood -- Pork and beef -- Vegetarian -- Alternative banh mi.

Physical Description:

125 pages : illustrations (some color) ; 20 cm

Genre:

Cookbooks.

Subject Term:

Cooking, Vietnamese.

Sandwiches.

Publisher:

Ten Speed Press,

Publication Date:

2014

ISBN:

9781607745334

Publication Information:

Berkeley : Ten Speed Press, [2014]

Call Number:

641.5959 NGUYEN

Holds: Copies:

Available:*

Item Barcode	Collection	Call Number	Status	Item Holds
33607003303537	Adult Nonfiction	641.5959 NGUYEN	Searching... Unknown	Searching... Unavailable

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Summary

A cookbook devoted to the beloved Vietnamese sandwich, featuring 50 recipes ranging from classic fillings to innovative modern combinations.

Created by Vietnamese street vendors over a century ago, banh mi is a twist on the French snack of p t and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy, pickled daikon and carrots, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? Bringing a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including: Crispy Drunken Chicken, Shrimp in Caramel Sauce, Grilled Lemongrass Pork, Beef and Curry Sliders, Coconut Curry Tofu and Lettuce Wrap Banh Mi.

Andrea Nguyen's simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.

Reviews (2)

Publisher's Weekly Review

Nguyen, a Vietnamese-born San Francisco-based food writer who has penned books on such Asian ingredients as tofu and dumplings, here offers a bite-sized exploration of banh mi, the cold cut sandwiches that are a street food favorite in Ho Chi Minh City. Over the course of nine chapters and 50 recipes, the sandwich is broken out into its basic components. Bread, of course, is half the battle, and Nguyen provides both a guide of what to look for when buying the perfect loaf, as well as a fast-rising recipe to create a baguette-like roll. Indeed, if there is a French sensibility to some of what is offered, it is due to the fact that, as explained in the introduction, France ruled Vietnam from 1883 to 1954. So, there is a classic mayonnaise, with Dijon mustard, in the sauces chapter and pork liver pate among the cold cuts. There are also tangy sauces like sriacha aioli and curiosities like silky sausage, which turns out to be a rather romantic name for a Viet bologna made of ground chicken or pork. There are plenty of hot sandwich fillings as well, some of which borrow from American comfort foods; notably, the lemongrass Sloppy Joe, seasoned with star anise, ginger, and fish sauce. (July) (c) Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

Nguyen's previous cookbooks-Asian Tofu; Asian Dumplings; Into the Vietnamese Kitchen-won accolades from the James Beard Foundation, the International Association of Culinary Professionals, and notable cooking publications. Here, she demonstrates an infectious passion for the banh mi, a Vietnamese sandwich with mid-century origins that's become a mainstay of trendy food trucks and Asian sub shops. Her treatment of its principal components-bread, sauces, pickles, cold cuts, pates-is detailed and varied, and she's careful to explain the purpose of ingredients and techniques (like the crushed vitamin C tablet in her homemade rolls). VERDICT Best for meat eaters, this book empowers readers to make hundreds of standout sandwich combinations. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Excerpts

homemade mayonnaise Makes 1 generous cup (250 ml) ■ Takes about 5 minutes, plus 30 minutes resting Part of the banh mi maker's craft is preparing mayonnaise from scratch. While I do keep a jar of store bought, full-fat mayo in the fridge, when I want the best banh mi possible, I make it. It's easy in a food processor; see Mayo Notes for a blender method. You'll need a measuring cup with a spout to pour the oil. 1 large egg, near or at room temperature ¼ plus ⅛ teaspoon salt 1 teaspoon Dijon mustard 2 teaspoons water 1 tablespoon fresh lemon juice 1 cup (240 ml) canola oil Put the egg, salt, mustard, water, and lemon juice in the food processor's work bowl. Start the processor and after a creamy yellow mixture forms, 5 to 10 seconds, start pouring the oil through the feed tube in a slow, steady stream as thin as angel hair pasta. Midway through, after things thicken, pour a thicker stream, as wide as spaghetti. After about 2 minutes, all the oil should be incorporated and the mayo should be creamy and spreadable. (If yours is curdled or soupy--broken--see Mayo Notes, opposite.) If needed, adjust with extra salt (savoriness) or lemon juice (tang), pulsing the machine to blend well. Transfer to an airtight container. Before using, wait for 30 minutes to meld flavors and firm up. Keeps well in the refrigerator for at least a week. Excerpted from The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches [a Cookbook] by Andrea Nguyen All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.