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

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.

Very excited to use this book. I have been looking for the recipe to make the great tasting crispy on the outside Bahn Mi bread. Very useful if you want to make the real Bahn Mi sandwiches. Great recipes inside and information on just how to put together several different Bahn Mi sandwiches

Well done and interesting recipes though my Vietnamese friends have never tasted some of these and said they don't sell some of these types in Vietnam. I, however, found them quite tasty. Very easy to follow recipes with great pictures, too. Worth the purchase.

We are a family who LOVES banh mi!! The recipes are amazing, the pictures are on point. It's a great cookbook. My boyfriend uses the recipes at work and all his guests love them. We will likely be purchasing another one for my in-laws.

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. The chicken turned out great, suitable for salad and sandwich applications. There's also an excellent variety of pickles in the book. Because I had some on hand, I made the beet pickles first. The brine was flavored with cinnamon stick, cumin, coriander and mustard seeds, ginger, chile and sugar. Those pickles were lip smackin' good. Other pickle options include mango, asparagus and papaya-even bean sprouts, as well as the carrot-daikon versions most banh mi afficionados are familiar with. There's another Banh Mi tome due next year from Andrea Nguyen, of Viet World Kitchen, and I'm looking forward to that one. But if you're jonesin' for the opportunity to make an authentic banh mi at home, Ms. Pham's book will let you get started right away. And it might even save you some gas as well.

I bought this book and found that most of the "SALAD" recipes in this book are not meant to stuff into banh mi and served as an authentic Vietnamese sandwich. It could be that the author did not grow up in Vietnam at all, so she did somehow go overboard here by thinking that all Vietnamese dishes in her book could be used as a fantastic filling for her banh mi recipes. For examples: most of the salad recipes in this book should be eaten all alone or as a side dish to a meal, especially the VN-style Beef Carpaccio, Beef Jerky and Papaya salad which would be a big No-No if being stuffed into a baguette to eat as a sandwich like the author suggested. If you are into our Vietnamese food, my recommendation is the book " Into the Vietnamese Kitchen" written by Andrea Nguyen. So far it is the best and the most authentic book about the Vietnamese cuisine. You can also find an authentic recipe to make delicious Banh Mi in this Andrea Nguyen's book as well.

Interesting. I was looking for a grilled pork recipe and did not find it here. There was a recipe for baguette and some of the pickled daikon and carrots. It would have been nice to have at least a table of content posted

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.

This is the hands down It book of Banh Mi sandwiches.

Really good easy to do recipes. Everything I have tried so far has been very tasty

Love this book, recipes are easy to follow,