One of the unexpected benefits of the California drought is the best lemongrass that I’ve ever grown. The hot temperatures this year, combined with our more frequent dousing of water saved from warming up the shower produced lush stalks. I’ve been making my dad’s lemongrass tea and looking for more reasons to employ the aromatic, which is leagues better fresh from the ground than from the supermarket produce section.
When Diane from Toronto emailed about a lemongrass pork sausage banh mi, I was game. Her message and photo:
I enjoy reading your blog over lunch at work. It's reading about delicious food while eating delicious food. :)
Your Banh Mi Selfie contest made me crave for the sandwich. So on our weekly trek to downtown Toronto to visit my mom, we went to Banh Mi Boys. I was disappointed though as the bread wasn't crunchy enough. Is this the traditional way? [No, that's just a banh mi shop not toasting/refreshing the bread before making customers a sandwich.]
Another trip to Toronto this past Sunday allowed me to buy the bread from a Vietnamese 'fast food' place in Chinatown. For a quiet Thanksgiving Monday, I made the Momofuku recipe for grilled lemongrass pork sausage and made pickled daikon and carrot as well. Toasted the bread to our desired crunchiness. Attached is the picture. My friends on facebook loved it. My husband and I enjoyed it. :)
Diane is a smartie because she the recipe she was using in David Chang’s Momofuku cookbook was essentially a Vietnamese lettuce wrap with a Korean name (saam). There was nuoc cham, lettuce and pickled daikon and carrot. Why not put it into bread? It was a natural.