My stomach and I have come to an understanding. We agree that Thanksgiving is for gravy, cranberries, and an overload of sage, cinnamon and thyme. We’ll eat and eat, and we won’t care that our food piles are touching and mixing. When else would cranberries and green beans get together?
But by the morning after, my stomach and I need a break from those savory Thanksgivingy flavors. Instead we’re craving crunch, spice and zippiness—and maybe a slice of cold pumpkin pie.
The Vietnamese bánh mì—with its fresh and pickled vegetables, herbs, condiments and meats (or tofu)—has been my inspiration for pulling my stomach and me right out of that post-Thanksgiving sage-and-cinnamon-and-thyme rut. With leftover turkey and turkey liver pâté as its foundation, my own bánh mì is certainly more American than Vietnamese. That said, I encourage you to turn to the experts for the history and evolution of this beautiful sandwich.