A Grand Galavanting: An Ode to Bahn Mi

Neil and I may have a problem. Oh but what a problem to have! We can't get enough of banh mi.

Some may argue the French did more harm than good in Vietnam, but I think we can all agree they left behind some delightful legacies. We have the French to thank for Vietnamese coffee, architecture, cafe culture and, of course, French bread. While Vietnamese loaves aren't exactly the same as French (rice flour versus wheat flour), they certainly know how to fill them.

Banh mi (or banh my in the north) sandwiches can be filled with several meat and veggie options. The most common form we've found comes stuffed with pork and usually mayo, tomato, cucumbers, lettuce, herbs, hot peppers, pickled carrots and radish plus various sauces. Fried eggs and pate (thanks again to the French) are also popular options.

Our infatuation began long ago at a food truck on SLU's campus. Unfortunately, the truck-restaurant shut down when the owner decided to go back to his law career, so we started making our own. This is where having an Vietnamese-owned grocery store down the street really comes in handy (Neil's REALLY going to miss that store). We made ours with pork meatballs, and they are yummy!

Each banh mi is different, and they are not all created equal. You really have to sample your way around. We have taken on this grueling task in the name of research. You're welcome.