bánh mì? for me?
what to do on a day when i am sigh-laden and kind of blue (and not in the Miles Davis sense)? simple. COOK DAMN IT!
and i owe the inspiration today to sophonax, who is mired in jury duty for the rest of time until mid-August, and was telling me she kills time during lunch exploring the area around the courthouse. well, the courts and the civic bldgs. are all located in an area of town that has been derelict and in a state of general suckassery for about a century. yuck. but 1 street in particular, Larkin St., has become San Francisco’s Little Saigon in recent years, and there are all sorts of great Vietnamese pho’ houses and eateries lining Larkin St. nowadays, places where you can get stuff like this:
BÁNH MÌ!
yes, its time for chef jakcass’ take on the classic Vietnamese sandwich. yet another timeless recipe, one which dates back to, oh, about 4:30 this afternoon. i’ve never made these before, but I love these sandwiches, and i figured i would give it a try:
TO THE SLAW!
3 carrots
3 radishes
1 small orange bell pepper
½ C water
¼ C sugar
½ C lemon vinegar
salt
lime juice
1. take the veggies, toss them in the food processor, chop them up
2. combine the liquids in a saucepan, bring to a boil
3. transfer that to a bowl, toss in the veggies and a pinch of salt and a couple spritzes of lime juice
4. marinade this for several hours in the fridge
TO THE MEAT!
2 lbs. boneless pork
SQUEEEZE of lemon
1T black pepper
1T red chile flakes
1 shallot, diced
4 cloves garlic, crushed
sesame oil
5. I got some beautiful boneless chop here today at Duc Loi, and I am going to take my light sabre fishing knife and slice it really thin
6. combine this with lemon squeeze, black pepper and chile flakes in a bowl, shake to coat
7. let this sit for about an hour in the fridge as well
* kill time watching San Francisco Giants sweep the Snakes and make them cry play Arizona *
8. heat up some sesame oil in the frying pan, add shallots and garlic, then sauté for 2 minutes or so on high heat
9. add swine! the pork is sliced so thin that its pretty much gonna be a flash fry when I toss it here in the pan
NO DRY BREAD!
i am going with a basil vinaigrette here to put on the bread:
1 bag of Thai basil, finely chopped
4T olive oil
3T balsamic vinegar
yes, that will make a nice spread
HOW YOU SAY ‘DAGWOOD’ IN VIETNAMESE?
French rolls, sliced in half
thin slices of cucumber
1 sliced jalapeño
½ red onion, sliced REALLY THIN
cilantro sprigs
10. we spread the vinaigrette on the rolls, then add layers of cucumber, jalapeño, onions, and cilantro sprigs
11. swine!
12. add the slaw atop that
13. serve it up!
snarf! wow, that’s good.
i need to concoct some sort of a menu here this weekend for the latest installment of the xpmorgan memorial scrabble shindig, which is happening on Sat., June 25 over in Berkeley and will feature all of your favourite assorted Bay Area scrabble lunatics. apparently, tourney host Mary Stevens has some sort of a BBQ smoker on the premises. this pleases me.
and i owe the inspiration today to sophonax, who is mired in jury duty for the rest of time until mid-August, and was telling me she kills time during lunch exploring the area around the courthouse. well, the courts and the civic bldgs. are all located in an area of town that has been derelict and in a state of general suckassery for about a century. yuck. but 1 street in particular, Larkin St., has become San Francisco’s Little Saigon in recent years, and there are all sorts of great Vietnamese pho’ houses and eateries lining Larkin St. nowadays, places where you can get stuff like this:
BÁNH MÌ!
yes, its time for chef jakcass’ take on the classic Vietnamese sandwich. yet another timeless recipe, one which dates back to, oh, about 4:30 this afternoon. i’ve never made these before, but I love these sandwiches, and i figured i would give it a try:
TO THE SLAW!
3 carrots
3 radishes
1 small orange bell pepper
½ C water
¼ C sugar
½ C lemon vinegar
salt
lime juice
1. take the veggies, toss them in the food processor, chop them up
2. combine the liquids in a saucepan, bring to a boil
3. transfer that to a bowl, toss in the veggies and a pinch of salt and a couple spritzes of lime juice
4. marinade this for several hours in the fridge
TO THE MEAT!
2 lbs. boneless pork
SQUEEEZE of lemon
1T black pepper
1T red chile flakes
1 shallot, diced
4 cloves garlic, crushed
sesame oil
5. I got some beautiful boneless chop here today at Duc Loi, and I am going to take my light sabre fishing knife and slice it really thin
6. combine this with lemon squeeze, black pepper and chile flakes in a bowl, shake to coat
7. let this sit for about an hour in the fridge as well
* kill time watching San Francisco Giants sweep the Snakes and make them cry play Arizona *
8. heat up some sesame oil in the frying pan, add shallots and garlic, then sauté for 2 minutes or so on high heat
9. add swine! the pork is sliced so thin that its pretty much gonna be a flash fry when I toss it here in the pan
NO DRY BREAD!
i am going with a basil vinaigrette here to put on the bread:
1 bag of Thai basil, finely chopped
4T olive oil
3T balsamic vinegar
yes, that will make a nice spread
HOW YOU SAY ‘DAGWOOD’ IN VIETNAMESE?
French rolls, sliced in half
thin slices of cucumber
1 sliced jalapeño
½ red onion, sliced REALLY THIN
cilantro sprigs
10. we spread the vinaigrette on the rolls, then add layers of cucumber, jalapeño, onions, and cilantro sprigs
11. swine!
12. add the slaw atop that
13. serve it up!
snarf! wow, that’s good.
i need to concoct some sort of a menu here this weekend for the latest installment of the xpmorgan memorial scrabble shindig, which is happening on Sat., June 25 over in Berkeley and will feature all of your favourite assorted Bay Area scrabble lunatics. apparently, tourney host Mary Stevens has some sort of a BBQ smoker on the premises. this pleases me.