Woohoo! The Wall Street Journal included the banh mi book in its “Off Duty” round up of 50 reasons to love the road trip. The Banh Mi Handbook was listed as number 17 with this short-and-sweet review:
The banh mi sandwich is itself the product of many miles traveled: the crusty bread brought to Vietnam by French colonists, filled with all the bright, hot, fresh, meaty, intensely tasty elements of the local cuisine. This delicious cultural collision is the subject of "The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches" by Andrea Nguyen. Out July 8 from Ten Speed Press, it's a master course in banh mi construction, from the bread to the pickles and condiments to every imaginable filling, whether it's pork meatballs or fried oysters or a lipsmacking citrus-marinated grilled chicken you're hankering for. Wrap up a few for the road and declare independence from insipid rest-stop subs.
I love the last sentence. The book was the only cookbook included and I’m utterly jazzed – especially by the amount of space they gave to the book. (Yowza.) They featured the recipe for the cover, which is of banh mi filled with Hanoi grilled chicken. Head over to WSJ for the recipe.
If you’d like a close up view of the book and a couple more recipes (I posted this on VWK’s Facebook page so you may have seen this already), my publisher Ten Speed Press (Random House) released a few things for you to try.