Sandwich Shop Snapshots + Breakdown
Johnny Shipley’s Sandwich Shop opened on June 14 at Institute 193. Shipley agreed to make Banh Mi sandwiches everyday from 12 – 2 for one week as a fundraiser for the Institute. We looked at his offer as an opportunity to highlight the “art of the sandwich” in addition to raising money and bringing a new crowd into the space. For those of you who have never tasted a Banh Mi sandwich – The sandwich is made up of thinly sliced pickled carrots and daikon (do chua), cucumbers, cilantro, chili peppers, pâté, mayonnaise and various meat fillings or tofu. Popular bánh mì fillings include roasted or grilled pork, Vietnamese sausage, chicken, head cheese and ham.
Bánh mì is generally served in small shops and at some phở noodle eateries. Bánh mì shops can be found in many countries, especially in areas with a Vietnamese immigrant community. The contrasting flavors and textures of the sandwich — as well as its relatively low cost — make it a popular dish. In America, Bánh mì is sometimes referred to as a “Saigon Sub”, a “Vietnamese Sub,” a “Vietnamese Po’ boy” (in the New Orleans area), a “Vietnamese Hoagie” (in Philadelphia) or a “Vietnamese Sandwich”.
The bánh mì sandwich stems from the French countryside “salad sandwich” which consists of lettuces, tomatoes and sometimes vegetables as well as dressing served on a baguette. The sandwich is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté and mayonnaise) with native Vietnamese ingredients like cilantro, hot peppers, fish sauce and pickled carrots.
