![]() ![]() It's crunchy, textured, fresh, complex yet not heavy. Into this cradle, the banh mi maker crams a wide assortment of fillings, though the traditional mix includes pate, fatty Vietnamese ham and roasted pork, plus the French gift of mayonnaise and a clutch of shredded carrot and radish, a spear of wet cucumber, sprigs of cool cilantro and fiercely hot, raw jalapeno. It's softer and moister than po-boy loaves, while the thin-skinned exterior remains crackly-crisp. The traditional recipe mixes Asian rice flour with wheat flour for a singular, tropical-weight loaf. The bread for banh mi is essential, and it is quite different from the local po-boy loaves holding roast beef and fried oysters. Going head to head with some of the city's most popular po-boys, this rather exotic entry took home a coveted award. Last year, the New Orleans East sandwich shop Banh Mi Sao Mai even entered one of its namesake creations in competition at the New Orleans Po-Boy Preservation Festival. ![]() More mainstream, pan-Asian restaurants have added banh mi, and the high-end Warehouse District deli called Cochon Butcher now features one on its menu. For a handheld lesson on the subject, simply order a banh mi, the Vietnamese sandwich made on crusty French bread and smeared with pate. After all, their traditional food sometimes shows the stamp that a century of French colonial history left on their country. New Orleans, LA – Culinary fusion is hardly a trendy idea for Vietnamese cooks. ![]() The banh mi is a staple in Vietnam, and in Louisiana it is sometimes called the "Vietnamese po-boy." Once found only in Vietnamese bakeries and noodle shops around the edges of New Orleans, they are now becoming increasingly common across the metro area. ![]()
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