If you've read my previous post, you'll recall my testing the limits of that phrase. I can't recall who told me that, but it has stuck in my head. This'll be a short post….'cause you know that you should be spending time with Dad on this Father's Day, not checking out some silly "Everything Tastes Better in a Banh Mi" post!
The Banh Mi itself looks fairly innocuous.
I became a big fan of Banh Mi Trung (Egg Banh Mi) during our visit to Vietnam….and I still crave it from time to time. While looking through the recipes in Izakaya: The Japanese Pub Cookbook
My objective was to not "kill" the wonderful, unique, and delicate flavor of the Uni. I wanted everything to be in harmony, yet not boring. I guess you'd call it "fusion" without "con-fusion".
The bread I picked up from Paris Bakery.
In homage to the Vietnamese Banh Mi Trung, I added some Maggi to the eggs, because as we all know, "Maggi makes everything taste better"! And some sea salt.
For texture, and to balance out the richness, I used the ubiquitous Vietnamese pickled radish and carrots. In addition, instead of cilantro, I added some Kaiware (daikon sprouts). I think a touch of mayo might have been nice, but pate would have killed the sandwich.
There's not much more except for some photos:
Wow, this was "killer", I was amazed at how good this was. The pickles cut the richness, the sprouts added a bit of "spice" and bite, the Maggi added a nice "umami", and you could still taste the wonderful "soul of the ocean"! Not a cheap Banh Mi, but man was it good!
So no Kimchi and Peanut Butter Banh Mi this time around. But the saying still runs true; everything tastes better in a Banh Mi!