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Related Article: Saigon R. and Mo’ Pho’
If you’ve been following the latest trends in the New York City dining scene, no doubt you’ve read and heard about the most recent Vietnamese sandwich craze — also known as the Banh Mi — that’s sweeping the Metropolitan area. If you take trends at face value, you’ve probably also read the reports from Eater that the Banh Mi has “Run its course”.
The fact of the matter is, the Banh Mi is the right sandwich at the right time. And let’s face it, here in New Jersey, we’re a little slow on the uptake when following up on New York City trends. But I submit to you that when we set our mind to something, and when we get around to it, we do it better than anyone else.
A few weeks ago — prior to the publication of the New York Times article which catapulted the Banh Mi into the front and center collective foodie consciousness — Chef KT Tran (of Mo Pho and Saigon R. fame) decided that she needed to add some new offerings to her menu, and I suggested Banh Mi, particularly as I knew KT could put her creative skills and 30 years of Vietnamese cooking expertise behind it. KT’ and her family have operated Vietnamese restaurants since the 1970’s in the New York Area, and we’ve been very lucky to have her in Northern New Jersey, where her bold Southeast Asian flavors are tailored to meet the tastes of a very diverse customer base.
A typical store-bought Banh Mi from New York’s Chinatown. Usually these go for 2 or 3 dollars apeice. But there’s not much meat on this thing.
Fully aware of my past “Ultimate Sandwich” exploits with Chef Christine Nunn, at Picnic Caterers, Chef Tran knew she had to up the ante in over-thet-top sandwich insanity, particularly when competing with Nunn’s Rendevous at Burger Mountain, the Ultimate BLT and the Foie You.
We knew of one weapon in the Vietnamese culinary arsenal that could hold up to these giants: PORK. And lots of it.
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