ORIGINAL SANDOS: THE BÁNH MÌ Tuesday, January 29, 2013
The Citrus-Braised Pork Belly (AKA, bacon in its purest, most unadulterated, succulently decadent form)?
Or our soft-on-the-inside, crisp-on-the-out Dutch Crunch sponge bread—impossibly orange’d up with pimentons, and painted up top with a crispy pâté made of pink peppercorns and coriander seeds?
Decision, decisions. We don’t know either, but they both wonderfully—and colorfully—make up our take on this ragingly popular Vietnamese sandwich.
Of course, any Bánh Mì would be incomplete were it to lack cabbage slaw, pickled carrots, long stems of fresh cilantro and pickled pepper aioli.
So check, check, check and check.
And any Original sando would be incomplete without your choice of French fries, soup or salad.
So is the bacon or the bread?
Or is it, most likely, both?
*show off your sophisto cred when you order our BUN-me.