Cookbookmaniac
  • Banh Mi Thit – Vietnamese Pork Rolls – Miniature version
    Asian Recipes
    Banh Mi Thit – Vietnamese Pork Rolls – Miniature version
    I grew up in a small suburb in Sydney called Cabramatta. It is a thriving, family-oriented Vietnamese metropolis. Taking a stroll through the shopping centre can be best described as, "a cleaned up version of Saigon." The streets are lined with bakeries, sweet shops, tiny restaurants, grocery shops and many other places touting to make the best vietnamese products outside of the motherland. When I was in primary school mum use to walk my sisters and I home almost everyday. There were two different routes that we could take. One was a quick walk through suburban streets and the other was a longer walk through the shopping centre. I always secretly hoped that we would walk through the shopping centre. It gave me ample opportunity to put on the desperately-hungry-act so that I could weasel a few dollars out of mama's wallet to buy whatever sweetie that took my fancy. I would almost always buy the vietnamese baguette roll called Banh Mi - pronounced bun-mee. Banh Mi is a sandwich that is a product of french colonialism in Indochina. It has a combination of french ingredients (baguette, pate, mayonnaise) and vietnamese elements (fresh coriander, pickled vegetables, chili). The meat portion consists of slices of cha lua (also known as vietnamese devon) and thit nguoi (best described as vietnamese ham). However these fillings vary according to personal taste and can even include barbecued meats. To this day I still crave a roll of banh mi as an after-work snack. It is…