Lemongrass Chicken Banh Mi Sandwiches

 Just like style, there are food trends.  And Vietnamese banh mi sandwiches are hip right now.  I wish I could pull the "yeah I've known about these forever, they're nothing new because I'm so knowledgeable of all things cultural and culinary..." card, but I can't.  I can, however, claim that Vietnamese food has been my favorite for a long while now, and I am super stoked that it is finally receiving the media it deserves.  Banh Mi are an approachable medium for Vietnamese food to take- I mean who doesn't love a sandwich?  I also appreciate that there are so many varieties to choose from, and no real wrong way to go about creating your own banh mi.  That being said, some ways just taste better, like this way :)

Green Papya Salad

This tangy, refreshing salad is an easy introduction to Vietnamese cuisine.  With only a few simple ingredients, it is bursting with flavor.  Try it as a side, or toss some grilled shrimp on it to make it a complete meal.

Lightly Pickled Carrot and Daikon

Pickles are humiliated cucumbers.  They become sad and gnarly, and get the vivid life sucked right out of them.  It's a depressing process, really.  And yet somehow, I don't feel guilty whatsoever pickling daikon and carrot.  Maybe because nobody knows that daikons are anyways, so what does it matter if I humiliate the crap out of them?  Or maybe because these are sweet, dynamic pickles that burst with fresh, delicious flavor.  Rather than the flavorless, salt-ridden amoebas that are usual pickles, these babies brighten whatever they are served with, and function to enhance their fellow flavors.

Vietnamese Chili Lime Sauce

Growing up I did not have broad food horizons.  I would eat Pb&J, butter noodles, or cheese and crackers.  Not even kidding.  Lasagna was pushing it for me.  I was the kid that ordered french fries at the Mexican restaurant.  You get the idea.  Exotic food was unimaginable for me, but then I discovered the Vietnamese restaurant near my house and it changed my life.  Everything there was delicious, and they mixed so many foods together and I didn't die!  What makes everything Vietnamese so delicious is the marvelous sauces, and aromatic fresh herbs.  This chili lime sauce is a standard sauce that goes with anything from shrimp spring rolls, to green papaya salad, to char-grilled chicken and vermicelli.

Vietnamese Vegetable Spring Rolls

• 12 Spring rolls skins (ensure they are rice paper)
• Thai basil (fresh) (a handful)
• Mint (fresh) (a handful)
• Cilantro (fresh) (a handful)
• 1-2 Carrots (julienned)
• 1/2 Cucumber (peeled and julienned)
• 1 1/2 cup rice noodles (vermicelli)
• ~1 cup alfalfa sprouts
• 1 cup Hoisin sauce
• 1/4 cup crushed peanuts

Directions:

1. Fill an at least 9x9 cake pan with hot water, and place one spring roll skin in for 1-2 minutes.
2. Remove skin, and like a burrito fill with rice noodles, cilantro, mint, Thai basil, carrots, cucumbers, and alfalfa sprouts.  Drizzle with Hoisin sauce, and roll tightly.
3. Repeat process for remaining spring roll skins.  Garnish remaining Hoisin sauce with crushed peanuts, and use for dipping.

Notes:

• These rolls are great with tofu or shrimp added also
• Hoisin sauce, rice noodles, and spring roll paper are usually available in your grocer's Asian food isle.  If not, check your local Asian market.
• When purchasing Hoisin sauce, look for one without MSG, it is far healthier and not as salty.

Yields 12 rolls.