The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches

The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches

Hardcover | July 8, 2014

byAndrea Nguyen

not yet rated|write a review
A cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.

Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You’ll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and “the special”—a delectable combination of garlicky pork, liver pâté, and Vietnamese cold-cuts.

Opening a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including: 

Crispy Drunken Chicken
Shrimp in Caramel Sauce
Grilled Lemongrass Pork
Beef and Curry Sliders
Coconut Curry Tofu
Lettuce Wrap Banh Mi

Respected food writer Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.

Pricing and Purchase Info

$17.96 online
$19.99 list price (save 10%)
In stock online
Ships free on orders over $25
Prices may vary. why?
Please call ahead to confirm inventory.

The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches

Hardcover | July 8, 2014
In stock online Available in stores
$17.96 online $19.99 (save 10%)

From the Publisher

A cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp...

ANDREA NGUYEN is a celebrated food writer and teacher whose work appears in the Los Angeles Times, Wall Street Journal, and Saveur, where she is also a contributing editor. Her previous books, including Into the Vietnamese Kitchen, Asian Dumplings, and Asian Tofu, were highly acclaimed and nominated for James Beard and IACP cookbook aw...

other books by Andrea Nguyen

Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, And More
Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas...

Hardcover|Aug 25 2009

$28.01 online$37.00list price(save 24%)
The Pho Cookbook: Easy To Adventurous Recipes For Vietnam's Favorite Soup And Noodles
The Pho Cookbook: Easy To Adventurous Recipes For Vietn...

Hardcover|Feb 7 2017

$25.81 online$29.00list price(save 11%)
INTO THE VIETNAMESE KITCHEN: Treasured Foodways, Modern Flavors
INTO THE VIETNAMESE KITCHEN: Treasured Foodways, Modern...

Hardcover|Oct 1 2006

$32.22 online$43.00list price(save 25%)
see all books by Andrea Nguyen
Format:HardcoverDimensions:132 pages, 7.84 × 8.75 × 0.63 inPublished:July 8, 2014Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:160774533X

ISBN - 13:9781607745334

Look for similar items by category:

Reviews

Rated 5 out of 5 by from Wow! Better than I expected! As an avid 'foodie' fan, I first heard about this book on a cooking site, prior to its release. I printed off the 'pre-release' recipe (grilled lemongrass pork), made it, LOVED it!, and anxiously awaited the book's release. Well, the other day I was at my local Indigo store, and got to have a look through the pages?.bought it, and promptly went to my car to write out a grocery list of ingredients I would need to make about five of the recipes inside! In the first two days I've made: Garlic Pepper Tenderloin, Chicken Sausage Patties, Viet Home-Style doner kabob, and several condiments
Date published: 2014-09-10

Extra Content

Editorial Reviews

One of NPR's Best Cookbooks of 2014“ Who better than Andrea Nguyen to unravel the mysteries of one of the great sandwiches of the world? Her book is deceptively simple on the outside but bursting with layers of flavor and complexity within—just like the best banh mi. As always, Andrea puts mastery within the reach of any curious cook smart enough to take her advice.” —Joe Yonan, author of Eat Your Vegetables “ Brimming with information, inspiration, and smart advice, this is much more than a sandwich book. Andrea Nguyen once again demonstrates her commendable talent for writing recipes that deliver great tasting food and teach you to become a better cook.”  —Molly Stevens, author of All About Roasting    “ Andrea perfectly tells the story of how Vietnamese food culture was influenced by French colonials. Her simple recipes elevate very humble ingredients to heights you would not expect. I can’t wait to incorporate some of these ideas into our sandwich menu.” —Sam Mogannam, owner of Bi-Rite Market “Through these recipes, Andrea tells her life story. From childhood lunches of silky sausage on toasted baguettes to postmodern banh mi smeared with curried edamame pâté, she sketches the transformation of a sandwich, born of French and Chinese colonization and Vietnamese ingenuity, into a global culinary phenomenon.” —John T. Edge, author of The Truck Food Cookbook"Lots of tasty riffs on the meaty, pickly, crunchy, saucy, spicy Vietnamese sandwich." —Cooking Light, July 2014 "The banh mi sandwich is itself the product of many miles traveled: the crusty bread brought to Vietnam by French colonists, filled with all the bright, hot, fresh, meaty, intensely tasty elements of the local cuisine. This delicious cultural collision is the subject of "The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches" by Andrea Nguyen.  . . .  it's a master course in banh mi construction, from the bread to the pickles and condiments to every imaginable filling, whether it's pork meatballs or fried oysters or a lipsmacking citrus-marinated grilled chicken you're hankering for." —Wall Street Journal, June 2014