http://guiltycarnivore.com/2008/03/15/bbq-pork-banh-mi/ Our Long National Nightmare Of Peace And Prosperity Is Finally Over Sat, 13 Mar 2010 18:00:23 -0800 http://wordpress.org/?v=2.9.2 hourly 1 http://guiltycarnivore.com/2008/03/15/bbq-pork-banh-mi/comment-page-1/#comment-51519 Aron Fri, 17 Apr 2009 18:40:49 +0000 http://guiltycarnivore.com/2008/03/15/bbq-pork-banh-mi/#comment-51519 Oh man, I can't wait to make this. Although it's missing one crucial ingredient from my favorite Vietnamese restaurant in OKC, Lang's Bakery. Dark yellow mayonnaise. I think they make it fresh, or they break every rule in the mayo safety book! Oh man, I can’t wait to make this. Although it’s missing one crucial ingredient from my favorite Vietnamese restaurant in OKC, Lang’s Bakery. Dark yellow mayonnaise. I think they make it fresh, or they break every rule in the mayo safety book!

]]> http://guiltycarnivore.com/2008/03/15/bbq-pork-banh-mi/comment-page-1/#comment-17603 Christine Mon, 17 Mar 2008 16:46:13 +0000 http://guiltycarnivore.com/2008/03/15/bbq-pork-banh-mi/#comment-17603 You know, I prefer the airy and less substantial crust of Vietnamese baguettes to artisanal or crusty french loaves for banh mi because they don't overwhelm the meat and vegetable filling. Perhaps I'm not the epicurean s&m type. You know, I prefer the airy and less substantial crust of Vietnamese baguettes to artisanal or crusty french loaves for banh mi because they don’t overwhelm the meat and vegetable filling. Perhaps I’m not the epicurean s&m type.

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