Now that I've done a number of banh mi book events, I know what it's like to make banh mi for a hungry crowd with high expectations. It's a lot of organization and fast work. But what if you're hosting a party? How can you efficiently make sandwiches for guests, keep calm and have a good time? I was thinking about this because leading up to Super Bowl Sunday, there's always lots of talk about how to make food for a crowd. My strategy is to do things so that takes minimal effort for me once guests arrive. Then I can be a really good hostess.
The Banh Mi Handbook has a number of variations listed on page 10, one of which is the giant banh mi. Use a full-size long loaf – like a baguette or ciabatta – to house your sandwich. After assembling, cut it into short sections.
The banh mi above features the Korean bulgogi beef and kimchi recipe on page 99. Yun Ho Rhee, a frequent visitor to this site and Seoul resident, contributed the recipe to the book. He also mentioned a Korean cheesesteak version, which I included in the recipe’s “Notes” section.
Since a melty, beefy, spicy sandwich seemed like it would pair nicely with hot wings, potato chips and other party-ish noshes, I made a giant version of Yun Ho’s Korean cheesesteak banh mi as a test run of sorts. My neighbor was happy with the resulting leftovers. Some tips I'm passing on to you...