banhmi

A few things I miss about NYC – Banh Mi!

There are a few things that I really miss about the US – clothes dryers, Americanized Chinese food (it’s the best for a hangover, especially if it comes from a place that also makes tacos), Real Housewives of Where-ever, and  good Banh Mi.

Sure there a few good Vietnamese places here in Barcelona, one right around the corner has pretty good Pho Ga, but every time we go the Banh Mi is always on the menu but never available. You’d think that in a country that is obsessed with using bread as a vehicle for everything, meat, cheese, preserves, letters (that last one is a joke but I am sure that the mail would get delivered better if it came with bread) that the Banh Mi would do business like gangbusters. Yet, I haven’t had one in 9 months.

I found this recipe from my old blog and re-did it here and it was just what I was craving! This is vegiterian version, but they love pates and cured meats here so I am looking forward to trying a more traditional Banh Mi style with Spanish cured meats and cheese. You can find Daikon in any Asian super market.

1 package Extra firm tofu, sliced thin and fried
2 hero rolls
Cucumbers, sliced
Butter
Mayonaise
Siracha Hot Sauce
Cilantro

For the pickles:
1/4 cup white or rice vinegar
2 tablespoons, give or take, sugar
2 carrots grated
daikon grated

Combine the grated veggies with the vinegar and sugar and let sit for at least 2 hours.

Toast the heroes. Put butter on both sides and let melt. Put on mayonnaise to taste, add layer up your other ingredients. Enjoy!

 

 

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