once already, but I really had no idea how much I'd love Chinese barbequed pork. Interestingly enough, one of the reasons is because it has such incredible versatility as leftovers. Particularly in the form of a sammich.
Viet World Kitchen, where they give a nice description of the history of bánh mì , as well as a master recipe you can use to create your own fanciful version of this incredible sammich.
Seems everyone has their favorite way to make bánh mì (I've even read of some people putting peanut butter on their sandwiches!) -- though there are a few constants: a nice, crisp (but not too crusty) roll; some sort of thinly sliced, grilled meat (or tofu), pickled veggies (usually daikon and carrots), sometimes cucumbers, some sort of spicy componant, mayonnaise, and cilantro.
We had the meat covered. We'd definitely be using our leftover Chinese barbequed pork. But, what about the rest of the ingredients?
We started with the bread. Bolillo rolls seemed as if they would be a good bet for our sammiches (crisp, but not too crunchy, and beautifully soft in the middle), and I knew a local source for them. Unfortunately, we got to the grocery store pretty late after work that night, and we were sad to discover that the supply of Mexican bolillo rolls was already depleted. We ended up settling for a soft French roll -- which wasn't quite crisp on the outside. Passable, but not great. Next time we'll have to think ahead and get to the store earlier in the day.
Cilantro, cucumbers, and mayo were easy. But, what about the pickles? And the spice? We opted for spicy kimchi --which seemed to cover both elements. And we headed home to make our sammiches.
We grilled the rolls on a buttered skillet, just to give them a bit of crispness. And we whipped up a bit of garlic mayonnaise to spread onto the rolls. A few slices of cucumber, a nice pile of thinly sliced pork, a few scoops of kimchi, and a liberal dose of cilantro, and we were all set.
Now I'm actually lamenting the fact that I don't have more pork left. I was really looking forward to a batch of pork fried rice... or maybe just another bánh mì.
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