Chicken banh mi
Chicken second courses
As a new fan of the bánh mì, I decided to use my own condiments in this sandwich. My recipes for homemade "mustard butter live," "hand made mayonnaise" and "pack a peck of voila pepper"s (for pickled vegetables) can be found on this site. You can also improvise, if you do not want to make all these from scratch. What is very important here is to select a perfect torpedo roll that is crusty on the outside, but wonderfully soft on the inside. This sandwich stays fresh, wrapped in parchment paper; it can travel well in an insulated cool pack (with an chilled ice pack) for a good half a day. <br /> <br />
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