Welcome to JayPo’s Penalty Boxed Lunch, where we explore food from around the country! This week’s 23rd official entry comes to us the Pacific Northwest and the state whose coffee culture has engulfed the nation. Washington state, specifically the city of Seattle, has come to embrace the Vietnemese bánh mì sandwich.
Food History!
The sandwich has its origins dating back to the 19th century in the country of Vietnam. This was a French occupied territory until 1945, when Vietnam first declared its independence. The food culture in the country has ever since had tremendous French influence and that certainly includes the aforementioned bánh mì. The sandwich itself was developed in the 1950’s in then-Saigon, where a French baguette is traditionally filled with sliced cucumber, pickled carrots, pickled daikon radishes, cilantro, jalapenos, mayo, chili sauce and some kind of meat. The meat can range from marinated grilled pork, pate, tofu, and/or various cuts of deli meat/cheese.
How I Made It!
I still think about this sandwich and it has been one of my favorites through this coast to coast journey. I went mostly traditional here with a Asian-inspired marinated and roasted pork tenderloin. I combined the mayo/sriracha because why the heck not. I’m not a fan of pate, but wanted some fat content and went with some Genoa salami. I pickled my own veggies and assembled a heck of a sandwich.
What Does A Local Think? (thanks to Mike for his thoughts!)
Do you think the bahn mi represents your state accurately?
The Bahn Mi represents Washington in the sense that it is an underrated gem that many people eventually discover and ruin for their own good. It is a melting pot of the native Seattle individual.
How do you make your sandwich?
First step: warm but do not fully toast the bread, 3-5 mins in a 500 degree oven. If bahn mi rolls are unavailable, soft french bread is fine. Slice open, spread mayo (and siracha if you want) on top side, pork pate on the other. Layer bottom layer with pickled carrots and daikon radish, cucumber spear or slices, then grilled chicken/pork. Stuff enough jalapenos and cilantro in the filling to give it the impression that the sandwich has vegetables, then close and slice in half.
How did I do?
Everything looks good aside from not toasting the bread and adding pate, which might have elevated your sandwich from top 3 to top 1. Salami however is a good choice to replace the salt/fat that would’ve been missing from the sandwich, which I think you could’ve also replaced with butter or a vegan pate spread with mushrooms. Pork could’ve used more browning/charring to give it that grilled flavor, would’ve swapped out tenderloin with a fattier cut ala pork chop slices or even roasted pork belly. Sandwich also looks a bit dry and could’ve used more mayo/sriracha/roasting juices from the protein.
Where do you order your favorite bahn mi?
I might be biased in the sense that I worked in a Bahn Mi food truck for two years, so that’s usually where I go to get my food. However, any Vietnamese place worth their time will serve a decent sandwich. The trick is that the more dingy/hole in the wall it is, the better. In Seattle, my favorites are Tan Dinh and Lan Hue in Chinatown. And never pay more than $6 for it if you can.
