Note: This recipe is an example of Cooking Forward — transforming one dish into an entirely new recipe.  Before you can make these sandwiches, you will need to make some easy Carrot and Daikon Pickles and also have some cooked meat or tofu on hand (details in the post below).

These sandwiches are amazing.  They have everything going for them: tantalizing complex flavors, wonderful textures — chewy and crunchy, and even a combination of hot and cold temperatures.

I have lead an eclectic, adventurous, well traveled life, but somehow Vietnamese … Read more

Here is an easy to make vegetable pickle that requires no canning.  It’s ready to eat in as little as an hour but will keep in you fridge for a week or more (it’s still safe to eat later, but tends to get too soft after too much time).  This pickle makes a great side dish/relish for Asian meals, but we’re also going to use it for its traditional purpose of a sandwich topping with a recipe for Vietnamese Banh Mi Sandwiches.  It may sound strange to the American … Read more