Text 2194, 96 rader
Skriven 2008-02-10 21:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Road food
=================
-=> Quoting Joan Macdiarmid to Hap Newsom <=-

 JM> I think I have changed in what I
 JM> am looking for in roadfood.
 JM> I often find myself looking for
 JM> better nutrition on the road
 JM> I favor Subway with a lot of veggies on my sub.

If you ever come across a Vietnamese place that makes subs, do try
them. They are wonderful, and cheap, and full of veggies like
julienned carrot, daikon, cucumber and onion plus mint and cilantro.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crusty Banh Mi Sandwiches
 Categories: Vietnamese, Sandwiches, Info
      Yield: 1 info file
 
      1    Info file
 
  Crusty Banh Mi Sandwiches Nourish a Nation Kim Severson, Chronicle
  Staff Writer Wednesday, March 24, 1999 (c)1999 San Francisco Chronicle
  
  The food that fuels much of daily life in Vietnam is a very cheap,
  very French sandwich.
  
  Schoolkids, taxi drivers, bureaucrats and budget-minded tourists alike
  share an affinity for banh mi, the casual name for a short, yeasty
  baguette packed with vegetables and meat.
  
  Banh mi translates literally to French bread, but the phrase has
  evolved to describe a particular sort of baguette sandwich sold from
  carts and shops in almost every Vietnamese community. Vendors set up
  early to catch the breakfast trade, and they sell into the night.
  
  Usually three-quarters wrapped in plain white paper so buyers can see
  the variety of fillings, the sandwiches sell quickly. And why not?
  They generally cost less than a U.S. quarter and offer a quick,
  portable opportunity to sample the blend of French and Asian styles
  that comprise modern Vietnamese cooking.
  
  When the Vietnam War forced many Vietnamese to emigrate in the 1970s,
  they brought their bahn mi with them to the United States. Now the
  French-Vietnamese hybrid is a common snack in urban centers with
  strong Vietnamese communities, including San Francisco, San Jose and
  Oakland.
  
  Bread is the key, says Tony Ton, who works at a Vietnamese seafood
  restaurant on Larkin Street, the epicenter of San Francisco's banh mi
  shops. Ton's restaurant doesn't serve the sandwiches, so at least
  once a week he ventures to one of a handful of places nearby that
  specialize in them.
  
  He likes his baguette soft and not warmed, but he is in the minority.
  Most banh mi shops will heat the rolls in little toaster ovens,
  before or after the meat is layered. A bit of unsalted butter or,
  more likely, thick mayonnaise is spread on one side. Some places will
  add a sweet mixture that falls somewhere between hoisin and ketchup.
  
  Often, some of the soft inner bread is pulled out, leaving more room
  for the heart of the sandwich -- the meat. Traditional Vietnamese
  have a taste for a soft, lightly spiced pork liver pate, which might
  be spread on one side of the bread as part of the standard package.
  
  Most places offer a choice of meats. The mark of a good sandwich shop,
  connoisseurs say, is one that roasts its own chicken or pork and
  makes its own pate.
  
  Common picks include dense pork meatballs (xiu mai), roast pork (mi
  thit), barbecued chicken (mi ga), liver pate (pate gan) or cha lua, a
  dish often translated to ``special pork'' or ``fancy pork'' -- a sort
  of processed pork loaf whose flavor might be a stretch for Western
  tastes.
  
  Vegetables are the final flourish. Sandwiches feature shredded
  carrot, raw or barely blanched. Sometimes the carrot is mixed with
  thinly sliced white onion or shredded daikon. A handful of cilantro
  is stuffed in, along with thin slices of fresh jalapeno.
  
  To add to the international amalgam, shake some Maggi sauce over the
  whole thing. The Swiss condiment, sort of a European soy sauce,
  was another culinary transplant brought by the French to Vietnam
  and, finally, to America by the Vietnamese.

  From: Manny Rothstein Date: 02 Apr 99
 
MMMMM

Cheers

YK Jim


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