Malai Kitchen puts a Southeast Asian spin on its French toast by using sliced bánh mì sandwich bread (like a Mexican bolillo roll, or a small French bread loaf) and topping the hot toast with ...

The banh mi sandwich is itself the product of many miles traveled: the crusty bread brought to Vietnam by French colonists, filled with all the bright, hot, fresh, meaty, intensely tasty elements of ...

Nguyen is the author of several other cookbooks, including Asian Dumplings, Asian Tofu, and Into the Vietnamese Kitchen. Her writing style is brisk and lively, and she does an excellent job in ...

Banh mi are like Vietnamese hoagies, served on baguette-style bread (bread you can thank French colonization for), with pickled veggies, house-cured or grilled meats, homemade mayonnaise, and hot ...

It’s always nice to see power food bloggers put out cookbooks that are a print manifestation of what drew readers to their websites in the first place. In the case of Todd Porter and Diane Cu, the ...

My vegan tofu banh mi sandwiches come together with marinated tofu, pickled vegetables, and a spicy vegan mayo. Served on a crusty baguette with fresh herbs, each bite is tangy, savory, bright, and ...

3 to 4 thin slices of medium hot chile, such as jalapeño or Fresno, with seeds Instructions: Before assembling the sandwich, prep the vegetable add-ons and set aside. Slice, reheat, sear or let the ...

To Andrea Nguyen, banh mi isn’t just a sandwich — it’s everything. It’s a tie to her family’s history in Vietnam, to the people and culture left behind and to her mother’s bravery and love. The ...

Note: A well-balanced banh mi has a visual ratio of 1:1 or 1:2 of main filling to vegetables. Vegetables (some or all): Small handful pickled vegetables, drained of brine 3 or 4 thin slices medium-hot ...