A WORD ON FOOD: Banh Mi

Origin: Vietnamese

Banh mi is the bastard child of French and Viet cuisine; an intriguing combination that came about when the French colonized Vietnam. The French brought the bread, the Vietnamese brought the fillings, and the rest is history.

According to banh mi expert Andrea Nguyen, who authored the bestselling “Banh Mi Handbook,” there are eight main components to a banh mi sandwich:

1. Bread

Banh mi bread is typically soft on the inside but flaky on the outside, made of both wheat and rice flour. When making the sandwich, the bread is warmed up first.

2. Mayonnaise

Banh mi typically come smeared with a flavorful sriracha or herb mayo to add a new dimension of heat and flavor in every bite.

3. Maggi seasoning

Maggi seasoning is the secret ingredient that distinguishes the salty flavor of a banh mi. Maggi seasoning is similar to soy sauce but does not contain any soy.

4. Meat

In banh mi sandwiches, the vegetables are the star, but a small portion of seasoned meats such as pork, chicken or tofu are often added for variation.

5. Pickles

Pickles are considered the critical element of a banh mi. Vietnamese pickles are sweeter than American pickles and add a tang and a crunch to the sandwich. The most popular combination is pickled carrot and daikon (also called do chua).

6. Fresh Chilies

The addition of fresh chilies such as jalapeños adds a little heat in every bite of the sandwich, balancing out the tartness from the pickles and cool crunch of the cucumber.

7. Cucumber

The cucumber cools down your palette from the vibrant and spicy flavors of the chilies, sriracha mayo, and pickles. It also adds a fresh crunch that pairs perfectly with the coolness of the cilantro.

8. Herbs

Cilantro is almost always added to the top of a banh mi sandwich for a fresh cooling element that complements the cucumber. But don’t fret: If you’re one of about 10 percent of the population who thinks cilantro tastes like soap and bugs, you can substitute fresh mint or basil or skip the herbs.

Want to give it a try? Here’s a recipe for a classic banh mi sandwich, courtesy of Food Network. The recipe includes directions for pickling your own vegetables, but you can always buy them already pickled at most grocery stores.

Ingredients

For the slaw:

1/2 cup water

1/4 cup sugar

1/4 cup distilled white vinegar

1/2 cup julienned carrot

1/2 cup julienned daikon radish

Kosher salt

For the seasoned pork:

1 teaspoon vegetable oil

1 tablespoon finely chopped onion

6 ounces ground pork

1 tablespoon roast pork seasoning mix, available in Asian markets

Pinch garlic powder

Pinch ground black pepper

For the sandwiches:

4 (10-inch) baguettes

Mayonnaise, as needed

8 thin slices Vietnamese-style pork roll (cha lua), or bologna

8 slices Vietnamese-style salami, or ham or turkey

4 teaspoons soy sauce

1/2 cup fresh cilantro sprigs

1/4 medium English cucumber, cut lengthwise into 4 slices

Freshly ground black pepper

Asian-style chili oil, to taste, optional

Directions

For the slaw:

In a small saucepan, combine the water, sugar and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.

For the seasoned pork:

Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic and pepper, and cook, stirring, until just cooked through, about two to three minutes. Remove the heat and set aside covered with foil to keep warm.

For the sandwiches:

Preheat oven to 400 degrees Fahrenheit. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty, about five minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side.

Wondering where you can find this toasty treat? Washington, D.C., has dozens of restaurants and food trucks that serve up a perfect banh mi, including Simply Banh Mi in Georgetown, which takes a twist on the classic sandwich by adding a fried egg on top, BONMi, and Pho 14, which has three locations around Washington. For banh mi on the go, try PhoWheels, which tops its banh mi with a truffle aioli.