Microwave is the way to go for banh mi
My roommate is out to Bible study. I have wasted enough time on the internet today, my homework is patiently waiting in the corner, and so is my refrigerated banh mi thit nuong bought at Lee’s sandwiches in Houston Saturday morning. Tightly wrapped and into the microwave it goes (the sandwich, not the homework).
Steam coming out of the hot freshly 3.5 minute microwaved banh mi and marinated grilled pork clouds my vision as you can see above. Below is after the lens has recovered.
Strangely this banh mi tastes better than all the others I’ve had from Lee’s, and I’ve had a lot of their banh mi thit nuong. Now this is the first time I have it microwaved, also the first time I keep the cilantro. For some reason the meat was more flavorful, a tibbit more charred (3 minutes and 30 seconds was a little long, I think). The bread was crunchy at parts and chewy at others. There is no pâté in Lee’s banh mi thit nuong, no soy sauce, no sauce at all actually. They didn’t even bother replacing the baguette with the Vietnamese bread to keep it authentic. That’s quite ok, though. It could be because I skipped lunch today and starved after I got out of class, but this dinner was thoroughly enjoyable.
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