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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries in daikon (1)

Monday
May092016

Banh mi, Sydney style

DateMonday, May 9, 2016 at 8:51PM

I was so excited when I first saw bahn mi in London. They were one of my favourite lunches when I was a growing up in Sydney. There was a Vietnamese bakery next to my school where most kids used to load up on doughnuts and cream cakes. I preferred to spend my pocket money on 'Vietnamese pork rolls'.

For $2.50 you could get a Vietnamese baguette slathered with pate and mayo, crammed full of cold pork cuts, salad and pickles and finished with soy sauce, a few sprigs of coriander and a sprinkling of chilli. 

I have found few places in London that make them like this, perhaps because the French and Asian flavours sound like such a bizarre combination. Actually, I think that’s what makes it unique and interesting. It speaks to Vietnam’s colonial heritage and is a great example of fusion cuisine that really works.

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AuthorVix | Comment3 Comments |
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