I thought I'd drop in and leave a simple and satisfying recipe for a banh mi sandwich, which I mentioned in my last post on food trucks. The recipe, which I found in her Everyday Food cookbook, comes courtesy of the fine, but anonymous, folks at Martha Stewart's test-kitchen.
http://www.marthastewart.com/336902/vietnamese-steak-sandwiches
Now the recipe above is not wholly authentic, as traditional banh mi is usually filled with a pork product (porkbelly, headcheese, pork-liver pate, to name a few), but the substitution of a lime-marinated flank steak for the pork is the only variation. The remaining ingredients such as the cilantro, carrot, heat (typically chiles, here crushed red pepper), and French baguette (a nod to Vietnam's colonial heritage), are traditional.
My protips: Make sure your baguette is fresh and high-quality--it really makes a difference. I highly recommend Iggy's Bread out of Cambridge. And, when preparing the bread, if it's really thick, I like to carve out a bit from the top, which allows me to stuff more of the meat and dressing in.
Happy Eating!
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