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If you haven’t jumped on the Banh Mi sandwich band wagon, you’re missing out – big time.  A French influenced Vietnamese sandwich that is always served on a French-style baguette that’s just a little thinner than its European cousin.  It can be topped with any number of meat or soy based items.  Often you’ll find pork belly, Vietnamese sausage, pork liver pate or whatever you choose to be honest.  It’s a dish where there’s so many different fillings no one really knows what the most traditional variation is.
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The Banh Mi Sandwich Company has taken this lovely sandwich to new heights.  Their products are sourced from farms as opposed to large distributors and the shop itself is dedicated almost solely to the sandwich itself. 
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They offer multiple fillings to suit anyone’s diet or appetite.  There is a brief special board off to the side with a soup option as well as some other light bites.
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I asked the owner taking my order what he would recommend for someone who likes everything.  I was a bit surprised when he replied with the Lemongrass Chicken.  All Banh Mi come with a thin cucumber slice, pickled julienne carrots and Daikon radish, freshly picked cilantro leaves, jalapeno slices and a light slathering of house made mayonnaise.
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I dined outside on their small patio right on Broadway and with the first bite I was smiling wide.  The bread had that perfect crisp when you bit down and then gave way to a still warm (I swear) and soft airy center. 
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Then you hit the zesty tender and well shredded chicken.  The bird is marinated overnight and roasted.  Finally, it’s pulled by hand where it goes right onto the bread.
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The first time you taste the freshness of the vegetables in the sandwich, the sheer combination of textures and flavors, you’ll never look at another sandy the same way.  The tangy, sour pickled radish and carrots also lend a slightly bitter note.  The cucumber is the perfect size and gives a lively herbaceous and extremely refreshing note while the cilantro brings its unique floral flavor to the back end of the experience.  As a sidenote, I usually detest cilantro.  I believe everyone either loves it or hates it.  Really, the one application where I enjoy it’s presence is in a Banh Mi.
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The staff and owner were extremely friendly, incredibly proud of their product and seemed to know most of the other guests in the restaurant.  They even knew one guy’s regular order the moment he walked in.  Even being in the industry, that’s still impressive to me.  The Banh Mi is given a lot of respect at this sandwich company. 
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You can go further up Broadway to get one from another shop off Argyle, but who needs to when this feller is so so tasty and so so close by.
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I’m hungry. Lets eat!

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