I’ve been anxiously waiting to post this recipe, and was planning on holding on to it for Friday but it’s just too good NOT to share with you right meow. I wouldn’t feel right as I’m on my third day of making this for dinner and I plan on making it again this weekend. I really have nothing more to say (that’s a first!). But I’ve also said that before and have blabbed longer than ever…….
So I’ll keep it kind of short. I also have a kink in my neck which doesn’t at all affect my typing ability but the whiskey that I have been drinking to cope with the pain does. And this site is public therefore I need to keep things semi-kosher.
The longer you marinate, the better. So if you can prep this the day before (the marinating) DO it. And while you are at it you might as well pickle the vegetables the night before as well. Hell, go ahead and get the mayo ready. Which in turn makes this the ultimate meal for any party/gathering so come game time you basically don’t have to do sheet.
If you don’t have oyster sauce, you may use fish sauce. I actually am not even sure why I have oyster sauce in my pantry but I did, so that is what I used. And it was SO GOOD. Oyster sauce is much sweeter whereas fish sauce is a little saltier. So if you decide to use fish sauce add 1 tsp honey and use only 1 tsp soy sauce.
And for those of you who just can’t handle the jalapeño heat (but really are missing out, wussies) go ahead and pickle them as well (separately from the carrot/shallot mix or else you’ll be left with spice all over the place). Just reserve about 1/4 cup of the pickling juice for the jalapeños.
It gives me no pleasure to agree with you on this one, but this place diotppsinaed me too. They were kind enough to unlock the door and serve me a few minutes before closing, but the bread was stale and the meat was sad. It was a few months ago, so I don’t remember the details.I tried giving half of it away to a guy eating chinese red beans straight from a can and he declined. This may be more of a comment on how trustworthy I look than a comment on how the sandwich looked.There is a Chinese-owned bahn mi shop along Forsyth that I am very fond of, but I never remember the name of it.
YES to this! Banh mi is my absolute fave – I normally make it with pork mince meatballs but I love how you have used tenderloin – definitely giving it a go! Literally the best sandwiches out. Planning a trip to Vietnam in June at the moment and can’t wait to eat lots and lots of these!<3
Ohh I’m in love. Banh Mi is just the best and your photos are gorgeous!
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