Produced by Sun Ngo; Photography by Christie Vuong; Recipe by Sara Lee and Rod Dyquiangco.
Tofu and mushrooms soak up a sweet and savoury sauce made from pantry staples like soy sauce and five-spice powder. Chefs Sara Lee and Rod Dyquiangco of Toronto's Rustle & Still café are behind this five-spice tofu and mushroom bánh mì recipe.
Besides adding crunch and freshness to bánh mì, this pickle recipe makes a great addition to salad and rice bowls. Get the pickled daikon and carrot recipe here.
Boneless pork shoulder is marinated in a bold and aromatic sauce in this grilled pork bánh mì recipe, by chef Tara Lê, owner of Bánh Mì Metro in Scarborough, Ont.
No bánh mì would be complete without a schmear of bo'. Get the Vietnamese-style mayonnaise recipe here.
Use these meatballs as the main filling for your bánh mì, or turn the recipe into a flavourful spread to accompany a classic bánh mì with cold cuts. Get the meatball bánh mì recipe here, courtesy of Joseph Nguyên, the owner of Vietnamese street-food joint Tâm in Toronto.
Chef Linh Lê Kim of Ăn Chè Desserts in Montreal shares the recipe for this classic bánh mì accoutrement— a perfect, creamy pâté. Get the chicken liver pâté recipe here.
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