My entire educational period was powered by second breakfast— homemade sandwiches wrapped in a wax paper. Between two slices of fresh bread generously covered with butter, my mother usually squeezed a leaf of lettuce, a slice of tomato, cheese and ham. Occasionally, whenever my father got a rabbit from his hunter friends, she baked the pâté. Such sandwiches were special not only because of a delicious home-made meat and liver spread but also because horseradish and cranberry jam accents enlivened the midmorning treat. Plus in lieu of two slices of rye, the pâté was hugged by a crisp baguette.
Bánh mì, a transnational marriage of Western with Oriental cuisine, started feeding my imagination. What if instead of pâté I fried up some blood sausage and balanced it with a beet relish? Could this sandwich handle a garlicky kiełbasa and wild mushrooms in vinegar? Or trips with pickled mustard greens and chives? Living in the vicinity of Yum-Mì Sandwiches—one of the best Vietnamese places in Orlando—I decided to explore the taste of the original bánh mì (on the picture above) before moving onto my own creations. Soon I realized how hard it would be to beat their yummy menu but I will try.