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Banh Mi: 75 Banh Mi Recipes for Authentic and Delicious Vietnamese Sandwiches Including Lemongrass Tofu, Soy Ginger Quail, Sugarcane Shrimp Cake, and Honey-Glazed Beef Hardcover – July 18, 2013

4.3 out of 5 stars 32 customer reviews

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Editorial Reviews

Review

"The book has a lot to offer: everything from breakfast to dessert and seafood, meat and vegetarian selections." - Mango and Tomato blog

About the Author

Jacqueline Pham created PhamFatale.com as a way to interact with other foodies who share her passion for gourmet cooking and international culture. She is the author of Haute Potato and has experience developing, testing, and photographing recipes for food manufacturers. She also has had the opportunity to cook for a Nobel laureate, several Fortune 100 executives, a former U.S. ambassador to the United Nations, and even a famous Hollywood actor! She lives in San Francisco, CA.

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Product Details

  • Hardcover: 160 pages
  • Publisher: Adams Media (July 18, 2013)
  • Language: English
  • ISBN-10: 1440550778
  • ISBN-13: 978-1440550775
  • Product Dimensions: 0.5 x 8.5 x 9.2 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon Best Sellers Rank: #286,350 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
Bought it for my wife and she loves it! Clear and concise instructions that are easy to follow! For me, it has pictures! :)

Update: just read one of the reviews stating that he does not have the book. I am looking at the book and I would say that the titles do not tell the tale. Granted that there are non-traditional bánh mì things such as croissant and stuffs in Chapter 1 for breakfast and what to drink in Chapter 7; however, chapters 2-6 are recipes of Vietnamese dishes that the author showed can be served with the baguette. These are different twists to the old bbq pork with paté bánh mì! Is it traditional bánh mì? No, there isn't anything that is traditional bánh mì! Growing up in Sài Gòn, we used to put left overs (not much choice back then ;)) into baguette for our lunch to bring to school the next day! If I am not mistaken, bbq pork (thịt xá xíu) and cilantro are from China, paté, Maggi soy sauce, and baguette are from France. So, the authentic part of bánh mì comes from how Vietnamese have taken what is tasty from the rest of the world and created an affordable, delectable meal! Isn't it what Ms. Pham has done? :) Btw, bánh mì means bread, but it is so happened that it refers mostly to the French baguette.

My personal favorite when it comes to bánh mì is bánh mì with bbq pork belly(thịt ba rọi) with paté, pepper, đồ chua (pickled carrot & daikon), thin slices of cucumber, and Maggi soy sauce. Now, that's traditional bánh mì in my book.
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Format: Hardcover Verified Purchase
A wonderful compendium of recipes for Vietnamese sandwiches, not all of which are really Vietnamese. For example, char siu is a Chinese dish, but the recipe in this book is the best I've ever tried. The recipes are not hard, but some of them do involve many steps and many, many ingredients. To see what I mean, click on the "Look Inside" option at the top of the product page - you will need a well stocked Asian pantry, or access to an Asian market (or order from Amazon) to make these dishes. The good news is that once you have spent the money on the pantry staples, they last a long time. Lots of great photos, and easy to follow instructions.
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Format: Hardcover Verified Purchase
The photos are gorgeous, and I really like that the author included some of the other products you find in a banh mi shop besides the sandwiches. I'm always afraid to ask when I'm at Lee's Sandwiches. The glossary of Vietnamese terms in the back is a nice touch as well. Love the book!
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Format: Hardcover Verified Purchase
Six or seven years ago, if I wanted a banh mi sandwich, I had to work to get it. Drive 40 miles or so from my small town to my nearest metropolis with a sizeable Vietnamese population. It was only available in a select few stores. I would buy the shrink wrapped versions five or six at a time and take them back to my little burg, and occasionally, I might share them with a friend. Now, the banh mi is, dare I say it, almost ubiquitous, due to its rapidly escalating popularity. Unfortunately some of us still need to drive 30-40 miles to get one, but the number of outlets, and the variety of the sandwiches themselves, is 10 times greater than it used to be.
That's why I was very interested in Jacqueline Pham's new book, which is clearly designed to make it possible to recreate not just the sandwich, in its many permutations, but the entire banh mi experience. Ms. Pham, a well known blogger, photographer, food developer and self promoter, has done an admirable job with this book. Recipes for everything from bread to meat, poultry, seafood, vegetables and condiments is included, as well as additional options for breakfast, brunch, sweets and beverages.
Good things do occasionally require a commitment of time, and the recipes in this book that I've made so far are well worth it. The char siu pork is one of the best I've ever tasted and the friends I've served it to agreed whole heartedly. It required an overnight marinade, but I'm sure the pork shoulder bathing in that marinade appreciated it. The chicken salad recipe started with boiling an entire chicken, plus additional dark meat pieces, in a host of aromatics and seasonings you probably expect and at least one, mushroom salt, I'd never used before. It's sort of a vegetarian msg substitute, which lends a subtle saltiness to water.
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Format: Kindle Edition Verified Purchase
A good simple book giving a quick intro to the world of Banh Mi. Accompaniments are a nice addition with such interesting recipes as Vietnamese style Thai iced tea (yes sounds a bit territorially mixed :-), lime mayonnaise and pickled carrots & daikon.
There are 42 recipes under the core sandwich chapters and while some are more dishes that could go with a roll rather than in it there's plenty of variety to keep one interested.
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Format: Hardcover Verified Purchase
A delightful book for the banh mi fanatic. My husband and son have spent many hours studying these recipes and creating delicious meals. My personal favorite is lemon grass tofu. It was a holiday gift to them, but the results have been a gift for me. The photographs are also a feast for the eyes.
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