Culinary Anthropologist


  1. Bánh Mì

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    The Vietnamese adopted the baguette from their French colonists and put it to very good use in these delicious ‘Saigon sandwiches’.  This is the perfect way to use up leftover roast meats, especially pork, and ideally Chinese BBQ-style char siu pork.  This recipe fuses techniques from Andrea Nguyen’s book ‘Into the Vietnamese Kitchen’ with inspiration from Saigon Sandwich*, by far the best hole-in-the-wall bánh mì purveyor in all of San Francisco.