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A cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.
Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You’ll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and “the special”—a delectable combination of garlicky pork, liver pâté, and Vietnamese cold-cuts.
Opening a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including:
Crispy Drunken Chicken
Shrimp in Caramel Sauce
Grilled Lemongrass Pork
Beef and Curry Sliders
Coconut Curry Tofu
Lettuce Wrap Banh Mi
Respected food writer Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.
- Sales Rank: #38833 in Books
- Brand: Nguyen, Andrea Quynhgiao/ Green, Paige (PHT)
- Published on: 2014-07-08
- Released on: 2014-07-08
- Original language: English
- Number of items: 1
- Dimensions: 7.84" h x .63" w x 8.75" l, 1.25 pounds
- Binding: Hardcover
- 132 pages
Review
One of NPR's Best Cookbooks of 2014
“ Who better than Andrea Nguyen to unravel the mysteries of one of the great sandwiches of the world? Her book is deceptively simple on the outside but bursting with layers of flavor and complexity within—just like the best banh mi. As always, Andrea puts mastery within the reach of any curious cook smart enough to take her advice.”
—Joe Yonan, author of Eat Your Vegetables
“ Brimming with information, inspiration, and smart advice, this is much more than a sandwich book. Andrea Nguyen once again demonstrates her commendable talent for writing recipes that deliver great tasting food and teach you to become a better cook.”
—Molly Stevens, author of All About Roasting
“ Andrea perfectly tells the story of how Vietnamese food culture was influenced by French colonials. Her simple recipes elevate very humble ingredients to heights you would not expect. I can’t wait to incorporate some of these ideas into our sandwich menu.”
—Sam Mogannam, owner of Bi-Rite Market
“Through these recipes, Andrea tells her life story. From childhood lunches of silky sausage on toasted baguettes to postmodern banh mi smeared with curried edamame pâté, she sketches the transformation of a sandwich, born of French and Chinese colonization and Vietnamese ingenuity, into a global culinary phenomenon.”
—John T. Edge, author of The Truck Food Cookbook
"Lots of tasty riffs on the meaty, pickly, crunchy, saucy, spicy Vietnamese sandwich."
—Cooking Light, July 2014
"The banh mi sandwich is itself the product of many miles traveled: the crusty bread brought to Vietnam by French colonists, filled with all the bright, hot, fresh, meaty, intensely tasty elements of the local cuisine. This delicious cultural collision is the subject of "The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches" by Andrea Nguyen. . . . it's a master course in banh mi construction, from the bread to the pickles and condiments to every imaginable filling, whether it's pork meatballs or fried oysters or a lipsmacking citrus-marinated grilled chicken you're hankering for."
—Wall Street Journal, June 2014
About the Author
ANDREA NGUYEN is a celebrated food writer and teacher whose work appears in the Los Angeles Times, Wall Street Journal, and Saveur, where she is also a contributing editor. Her previous books, including Into the Vietnamese Kitchen, Asian Dumplings, and Asian Tofu, were highly acclaimed and nominated for James Beard and IACP cookbook awards. She lives in the San Francisco Bay Area.
Visit www.vietworldkitchen.com for more.
Most helpful customer reviews
60 of 60 people found the following review helpful.
Outstanding
By Thomas Behrendt
Wonderful cookbook! The writing, photos, and organization are top-notch. Overall, working with the "Handbook" is like having a friend teaching and helping out in the kitchen. As noted in the first review, the book is about way more than just sandwiches - some history, family stories, the hunt for perfect bahn mi bread, and best of all, new ways of thinking about food. Ms Nguyen breaks down the delicious bahn mi sandwich into simple elements - crunch of the crust, softness of the crumb, a bit of fat, a umami blast, unctuous fillings, cool and crisp veggie toppings - in a way that I was able to carry over into my other cooking. I was thinking of her meatball bahn mi as I tweaked my usual spaghetti with meatballs recipe for dinner last night - adding finely chopped cilantro stems to the meat, coating the meatballs with panko, and a dash of anchovy paste to the sauce. I bring this up to show how this is a little book that makes one's culinary imagination take flight, as a great cookbook should.
More down-to-earth, Ms Nguyen also gives myriad little kitchen hints that I found immediately useful - how to keep cilantro and how to cut it to stay fresh, squeeze quick pickles after salting to get them crisp, how to refresh bread. Not to mention how many of her recipes can be simply transposed onto a bed of rice noodles or lettuce for a delicious meal. If you love to cook, then don't pass up this book!
29 of 30 people found the following review helpful.
banh mi handbook delivers the yum!
By Amazon Customer
I've been a fan of the author, following her lovely and delicious blog for some time. This book follows through on what I love about her work -- it's accessible for a home cook, the photography is delightful, the writing is clear, and I'm eager to get in the kitchen and try things out for me and my family.
This book features recipes for omnivores, meat-eaters, and vegetarians. Also, because of the way the book is structured, one could easily turn many of these sandwich fillings into main dishes for a non-sandwich meal. In my family, we eat a lot of rice, and I'll definitely be serving things like Crispy Drunken Chicken, Shrimp in Caramel Sauce, and Maggi Steaks with or without bread.
But the bread! She includes a recipe for banh mi rolls, but I haven't got to try it yet. When the weather cools down, I'll give it a try. It's written for a heavy-duty stand mixer, which I do not have, but Notes include instructions on how to work it by hand. Probably it would be a bit imposing for someone without a mixer or some bread-making experience; it is not, however, more complicated-looking than recipes I've done before, and it requires no special equipment beyond a spray bottle.
There is also a recipe for bao-like buns, or steamed bread, in the "alternative banh mi" chapter. That chapter also features a recipe for lettuce wraps and a salad, perfect for warmer weather meals.
Also included is a section on condiments, such as homemade mayo in several variations and some other sauces, and quick pickle recipes. They are refrigerator pickles and as such do not require any special canning techniques.
The section which may see the least use in my house is the one on cold cuts; this is not because the recipes look bad, however. To me they look amazing, and I'll be trying some of the sausages...but I'm probably the only one in the house who would love the pâté with chicken or pork, let alone the headcheese terrine. I'll probably make them anyway, at least once, since I'm the cook; if I'm lucky, my housemates will enjoy them too. People with more adventurous families or housemates may get more mileage out of them. (I slightly envy them.)
All in all, this is a cookbook I'm happy to have added to my collection, and I'm looking forward to adding its contents to my regular cooking rotation.
16 of 18 people found the following review helpful.
Ultimate Guide to Banh Mi
By Aaron J.
Sandwiches are my favorite things to eat. I love all kinds of sandwiches. When I came across this little gem, The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches,
I just had to have it. I had no idea what banh mi was, however, the attractive design and the delicious appearing cover art immediately piqued my interest.
Banh mi is a “twist on the French snack of pate and bread”, created more than 100 years ago by Vietnamese street vendors. Banh mi sandwiches have their own kind of spreads and sauces, and can be created using a variety of meats or vegetables.
I love how this book provides much more than just recipes. It provides the story of these sandwiches along the way. The recipes are clearly written, though a little intimidating to the beginner, and beautifully photographed.
Andrea Nguyen, the books author, clearly lays out each sandwich component. The recipes start with the bread, how to make it at home, or what to look for at the store. Then it proceeds to the “spreads”. Nguyen goes into great detail to describe and explain how to make the one-of-a-kind sauces that banh mi is known for. Then she gets to the heart of the sandwich with individual sections devoted to cold cuts, chicken, seafood, pork and beef, and vegetarian.
This beautiful volume is a must have for any sandwich connoisseur. This book is complete in all things banh mi.
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