The other night, I decided I’d stop by the grocery store and pick up some condensed milk for the Vietnamese avocado shake recipe I’d read about, as that is doable even without specialty ingredients. As I began making the shake, I wasn’t sure what to expect—I remembered really enjoying it before, but I didn’t remember the taste and just how good this shake is.
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.