Add some cucumber, Dua … Chả Lụa is a thing of beauty. The versatile pork sausage is a integral part of banh mi and xoi man, and a number of other dishes that span salty northern Vietnamese cuisine to sweet southern dishes. Vietnamese Ham Sandwich The speed and deliciousness balance can't be beat when it comes to banh mi. Make the sausage: Fill a medium pot ⅔ of the way with water. Cha Lua (Vietnamese Ham) is so good and so much fun to make. Once hot, add the shallot. “I wanted to embrace Queens as a melting pot,” she said. And although both places offer versions of ca phe sua da — coffee like brewed night, lush with condensed milk — only in Elmhurst will you find a “pickled mojito,” JoJu’s take on soda chanh muoi, fizzy lemonade muddled with lemons and limes left to brine for more than four months. The Manhattan location is expansive and bright. Banh mi has many ingredients, most of them can be made from scratch, but a couple can be store-bought ( roast pork or Cha Lua, a Vietnamese ham) to save time. – Phết xốt Mayonnaise LISA lên miếng sandwich thứ nhất, cho chả lụa lên trên, phết patê lên miếng thứ 2, kẹp 2 miếng sandwich lại với nhau, cắt bỏ rìa xung quanh rồi cắt làm 8 phần nhỏ. Deselect All. Pulse several times to blend, then add the pork. But the menu isn’t confined to tradition. CAFE SUA DA. Bring to a boil over medium-high heat, then adjust the heat to maintain a ­simmer. Meanwhile, place two 12x16-inch pieces of aluminum foil side by side on a work surface, with the shorter sides closest to you. All rights reserved. A quick 2 minute stop at a sandwich stand leaves you with a fresh baguette filled with cha lua (Vietnam's version of ham), cilantro, pickled carrot and daikon, chili pepper, hot sauce, pork fat, and maybe some pate. For each spot, the chef Julie Wong said, “I was thinking about the community.” In Queens, “everybody knows each other,” she said. 8 spring onions, halved lengthways and cut into 10cm lengths. Make the pâté: In a small pot, add the livers, stock, bay leaf, and peppercorns. So the classic banh mi dac biet — filled with a swirl of pâté, quivery head cheese and pale, thin sheets of cha lua, pork that has been pulverized and steamed, bearing a streak of fish sauce — appears alongside one crammed with Korean bulgogi, rugged strips of grilled rib-eye, caramel-edged and faintly smacking of honey. Fry the salt in a dry wok for a few minutes until aromatic. (The name is a mash-up of Joanna and Julie.). Two fried eggs are slapped over cha lua for a sandwich that’s warm and cool at once. for the pâté, 1 lb. Set a fine mesh strainer over a glass measuring cup and strain the liver-cooking liquid, discarding any solids or foam. 3 Lebanese cucumbers, sliced into 10cm batons. ), Remove and transfer the ­sausages to a plate. It was a meeting with destiny. Crunchy pickled daikon and carrots, tucked into every banh mi, are reprised in a heap over fries twice fried. 400g Vietnamese sausage (cha lua), other sliced luncheon meats, or shredded roast chicken. Call it fusion if you must, but done in a way that doesn’t assume the West is the starting point. Add the bread. The whole resplendent mess is lashed with spicy mayo, a rich demi-glace of pork stock, and a bright-hot green sauce — the kind that anoints Peruvian roast chicken, a dish Ms. Wong loved to eat as a child from restaurants along Roosevelt Avenue. Let your friends know if you liked it: Download this entire website in a convenient PDF. Copyright © 2020 Saveur. Make sure you try multiple banh mi stands before you settle on being a regular at one. Rice flour is used in Vietnam to counter the humidity, but can turn the dough leaden here, according to the cookbook author Andrea Nguyen. 2 1/4 pounds / 1 kg pork leg, finely minced (ground)* (See Cook's Note) 2 1/2 tablespoons fish sauce. Here, we round out the introduction with five of our favorites. And somehow, under all the adornments, the fries stay crisp, immutable. Or it can simply be fried (cha chien) and dipped in …