skip to Main Content

Banh Mi

Thanks for ordering!

Once upon a time (in May, I think?), Rachel and I decided to offer you all a taste of mystery… we gave you an opportunity to order a dinner, without knowing what it was! We ended up making banh mi sandwiches with a glass noodle salad, and it was a hit. Tonight’s meal is a riff on those sandwiches, with some slight seasonal alterations. For the filling, instead of using sliced ham, we made roasted pork rillette, seasoned with some whole grain mustard and hoisin sauce. There’s also bacon, pickled carrot and radish, cilantro, sriracha mayo, cucumber, and lots of love. Soup and salad (conventional sandwich sides, with a twist!) compose the rest of the meal this evening, and while they may differ from the standard soup and salad pairings that you may be used to, they are equally as delicious as they are different. Get in there!

For the banh mi:

I personally would just dive right into this tinfoil wrapped packet of goodness, but if you feel so inclined, you may toast it in the oven or toaster oven for a minute or two. It’s supposed to be cold/room temp, but sometimes it’s nice to have crispy bread. Your call!

For the soup:

Drink it right out of the container. No, just kidding, warm the soup in a saucepot over medium heat, stirring until vapors begin to rise. Don’t boil it! Once hot, ladle it into bowls, and top with caramelized pepitas. It’s no grilled cheese sandwich, but I can’t see any problems that may come from dipping the banh mi in the soup… I’d do it…

For the glass noodle salad:

This one definitely should be eaten cold. Crunchy bean sprouts, torn herbs, pickled beets, and marinated fava beans are the stars of the show here, all wrapped up in chewy noodle-y goodness. Yum.


That’s it!

Dinner is served, and solved.



Back To Top