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Pork Meatball Banh Mi » The Tart Tart

14 Responses

  1. joe September 4, 2012 at 9:32 am · Reply

    that looks sooooo good!

  2. Eileen September 4, 2012 at 1:26 pm · Reply

    That banh mi looks amazing! It’s an excellent excuse to make a big batch of pork meatballs–and keep some in the freezer for future emergency sandwich application. :)

  3. Diane, A Broad September 4, 2012 at 7:33 pm · Reply

    I miss the bahn mis from LA so much. I have yet to find decent Vietnamese food in Paris, so maybe I’ll just have to take your advice… demand?… and make my own.

  4. Anna September 5, 2012 at 1:52 am · Reply

    Looks incredibly stylish and appetizing!

  5. Amy September 5, 2012 at 9:50 pm · Reply

    Ha, this was a great post. What’s convienent here is that I love doing what people tell me to! But you didn’t even have to make any orders– that description of it was so great. I’ve been wanting to make a Bon Appetit version of a banh mi-inspired sandwich that was featured a couple months ago, where they make an asian-flavored meatloaf and then use the leftovers to make sandwiches. It sounded good, but this sounds better.

  6. la domestique September 6, 2012 at 1:46 am · Reply

    Oh I love banh mi, and so I will do as you say! It all looks fantastic.

  7. London September 7, 2012 at 6:51 pm · Reply

    what kind of camera are you using? the photos are great!

  8. Hungry Huy December 7, 2012 at 6:32 pm · Reply

    More seductive photos, have you? I’m surprised/happy to find banh mi on here!

    Your parents sound just like mine. In fact, ALL the moms in my family are like that.

    I recently did a post about these pickles on my site in which I did about 50/50 daikon and carrots: http://www.hungryhuy.com/vietnamese-pickled-daikon-carrot-recipe-do-chua/

    I definitely prefer the taste of daikon to carrots though.

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