File Size: 4026 KB
Print Length: 160 pages
Publisher: Adams Media (June 18, 2013)
Publication Date: June 18, 2013
Sold by: Digital Services LLC
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Word Wise: Enabled
Lending: Not Enabled
Enhanced Typesetting: Enabled
Best Sellers Rank: #206,681 Paid in Kindle Store (See Top 100 Paid in Kindle Store) #10 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > Asian > Vietnamese #26 in Books > Cookbooks, Food & Wine > Asian Cooking > Vietnamese #97 in Books > Cookbooks, Food & Wine > Main Courses & Side Dishes > Burgers & Sandwiches
Bought it for my wife and she loves it! Clear and concise instructions that are easy to follow! For me, it has pictures! :)Update: just read one of the reviews stating that he does not have the book. I am looking at the book and I would say that the titles do not tell the tale. Granted that there are non-traditional bánh mì things such as croissant and stuffs in Chapter 1 for breakfast and what to drink in Chapter 7; however, chapters 2-6 are recipes of Vietnamese dishes that the author showed can be served with the baguette. These are different twists to the old bbq pork with paté bánh mì! Is it traditional bánh mì? No, there isn't anything that is traditional bánh mì! Growing up in Sài Gòn, we used to put left overs (not much choice back then ;)) into baguette for our lunch to bring to school the next day! If I am not mistaken, bbq pork (thịt xá xíu) and cilantro are from China, paté, Maggi soy sauce, and baguette are from France. So, the authentic part of bánh mì comes from how Vietnamese have taken what is tasty from the rest of the world and created an affordable, delectable meal! Isn't it what Ms. Pham has done? :) Btw, bánh mì means bread, but it is so happened that it refers mostly to the French baguette.My personal favorite when it comes to bánh mì is bánh mì with bbq pork belly(thịt ba rọi) with paté, pepper, đồ chua (pickled carrot & daikon), thin slices of cucumber, and Maggi soy sauce. Now, that's traditional bánh mì in my book.
Six or seven years ago, if I wanted a banh mi sandwich, I had to work to get it. Drive 40 miles or so from my small town to my nearest metropolis with a sizeable Vietnamese population. It was only available in a select few stores. I would buy the shrink wrapped versions five or six at a time and take them back to my little burg, and occasionally, I might share them with a friend. Now, the banh mi is, dare I say it, almost ubiquitous, due to its rapidly escalating popularity. Unfortunately some of us still need to drive 30-40 miles to get one, but the number of outlets, and the variety of the sandwiches themselves, is 10 times greater than it used to be.That's why I was very interested in Jacqueline Pham's new book, which is clearly designed to make it possible to recreate not just the sandwich, in its many permutations, but the entire banh mi experience. Ms. Pham, a well known blogger, photographer, food developer and self promoter, has done an admirable job with this book. Recipes for everything from bread to meat, poultry, seafood, vegetables and condiments is included, as well as additional options for breakfast, brunch, sweets and beverages.Good things do occasionally require a commitment of time, and the recipes in this book that I've made so far are well worth it. The char siu pork is one of the best I've ever tasted and the friends I've served it to agreed whole heartedly. It required an overnight marinade, but I'm sure the pork shoulder bathing in that marinade appreciated it. The chicken salad recipe started with boiling an entire chicken, plus additional dark meat pieces, in a host of aromatics and seasonings you probably expect and at least one, mushroom salt, I'd never used before. It's sort of a vegetarian msg substitute, which lends a subtle saltiness to water.
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