What’s nice about bánh mì is that, unlike many American sandwiches, this sandwich tastes light and refreshing yet savory at the same time. Bánh mì is the Vietnamese word for bread, but it refers to Vietnamese sandwiches served in a mini baguette made of rice and wheat flours. There are variations on the sandwich, but all seem to feature seasoned meat and đồ chua—a picked mix of matchstick carrots and daikon, jalapeño peppers, cilantro, soy sauce and mayo. The baguette is an indication that this recipe came into existence during Vietnam’s period of colonization by the French.
I was a little surprised to read that Australians consider chicken parm an Australian food. From what I’ve read, it’s served at almost every pub and, unlike in the States, it’s served with a side salad and chips/fries (although there is debate as to whether the fries should be served under the parm or alongside it) rather than pasta.
There are two variations: one with ham under the cheese and one without. I’m not a big ham fan, so I went with the hamless version. After reading several recipes, I ended up with a combination of a few mainly inspired by this one:
I have to admit that before reading about this, I’d never heard of anything like it. The only thing that comes close is a recipe from a vintage cookbook from the 60s. I’d always thought it was a fad and that people had decided against it. Are memories really made of this as /u/isle_say says? If that’s true, it must be pretty good. Only one way to find out!
In my book, the local treats everyone always prepares count for even more than dishes that originate in the region but that no one really makes.
The suggestion was made for me to use Reddit to crowdsource ideas. I hadn’t used it much before, but I’m glad I started. There’s a certain thrill in knowing you’re actually communicating with the real people who are experts in your topic of interest—in this case, Saskatchewan food.
That sort of square thing with variously coloured marshmallows and I think peanut butter. It’s at all sorts of Saskatchewan events, but I don’t think I’ve ever been told what it’s called. And then if you’re a masochist, there’s that vile “puffed wheat cake”
I went on a quest to hunt down the name of this recipe. I Googled “recipe marshmallows peanut butter saskatchewan” and this was the first result with Saskatchewan in it:
Marie, the author, says this about the recipe:
Anyway, confetti bars. Haven’t had em in a long time, and have noticed that they definitely aren’t the ubiquitous party/ holiday treat here, that they are back home. You can’t go to a Canadian potluck, Christmas dinner, or wedding social without coming across these things! I’m not taking any credit for the recipe itself, as it’s one that you just learn as a kid, and absolutely everyone knows.
And then, in the comments, were more testaments to the Canadian-ness of the treat, including this one from Heather:
Definitely a Canadian thing. Grew up in Saskatchewan, where they were always to be found wherever people brought baking, but it’s been harder than I thought to find a recipe, and the only recipes I’ve found have been on Canadian sites (is it a prairies thing?)
I was sold. I went out to the store in search of colored marshmallows and butterscotch chips.