Sunday, June 28, 2015

Pork Banh-mi

Sunday 21 June
We didn't realize it at first, but we've been acquiring ingredients for the Vietnamese sandwich known as banh-mi.  

Barbara had bought a dollar daikon from the Farmers' Market, and grated it up with a few carrots to make the classic pickled slaw.  There was literally a bushel of fresh crisp lettuce in the garden, as well as a forest of cilantro going gradually to seed.  And of course, there was still a mountain of pork shoulder begging to be sliced.

Normally this would go on a baguette, but what we had was Holt's pane pugliese.  Once slathered with soy-accented mayonnaise, it did the job.

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