Bánh Mì

Bánh mì is a wonderful commingling of Asian and European food traditions and ingredients, a delicious example of the ability of a people to co-opt the best from their French colonists before casting them off.

As with most stellar food, the calculus is simple: French-style baguette, homemade mayonnaise, onions, cucumber, jalapeño pepper, cilantro, pickled carrot & daikon, and a protein.

Bánh mì đặc biệt

The protein is where things get interesting, as most shops offer two or three variations. Common offerings include chicken (bánh mì gà), crushed pork meatballs (xíu mại), pork skin (bì), sardines (cá moi), and Vietnamese sausage (cha lua).

But the star choice is đặc biệt. Literally special or unusual, it is in actuality the more common (at least in the US) option: A selection of all of the cold cuts and pâtés: A slice of headcheese, a smear of pork pâté, a garlicky beef cold cut, and Vietnamese ham. Rich and deep, the cold cuts are a perfect pairing to the bright Vietnamese herbs.

Bánh mì is delicious, but also cheap. In Boston, a sandwich with your choice of toppings is a near-universal $2.75. My favorite is at Mei Sum Bakery in Chinatown. Order the đặc biệt, spicy.