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Nicky's Banh Mi vietnamese sandwiches


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OH???????????????

 

THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

No problem, I expect a full report this afternoon! :P Fyi, they are not huge. I kicked my desk a couple times wishing a second was awaiting.

 

While we’re on that area (and nothing to do with Nicky’s or banh mi) there’s another non-descript buttered roll – chicken rice cart just a block north on Gouverneur btwn Water and Front (south side of Duane Reade) that does a fantastic curry white fish w/onions (prob tilapia) over basmati w side salad. Make sure you ask for a healthy topping of his dahl (lentils). One of the best $5 cart meals you’ll have down there. The chick platter is fine too (dahl is a must). I ate off that cart twice a week for 4 months last winter. Even tried to convince the vendor an all Indian cart would be a standout. He was apprehensive.

More thread drift, but on Eat's subject: I'm sorry to say I cannot recommend the $5 lunch truck that usually parks on Ann Street just east of Nassau. They do not use ANY salt, so while the food smells good (mostly Trini-ish curries), it lacks flavor. Large portions do not make up for the lack. :(

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Maybe too far from you but there’s a wonderful little Ban Mi cart on Pearl and Hanover Sq. They do a good classic w/pate and ham w/the usual condes; daikon, cucumber, carrots, cilantro and hot sauce on a warm, crunchy decent qlty baguette. There are some 10 other variations including chicken, vegetarian, shrimp and eel. I became addicted to the eel.

Damn, where were they 10 years ago when I could have used them? That's right outside the building where I worked then!

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Damn, where were they 10 years ago when I could have used them?

Probably in a Hanoi elementary school studying Ho’s rise. They seemed young from what I remember. :D

 

I don't know who moves posts around but I found a thread, "Food Carts in NYC" which may be more suited.

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No do chua? That's the best part. :unsure:

Do you mean on the ones we compared? There was plenty of carrot, just no daikon. (I made up for it by cooking some of both for dinner last night -- but now I'm out of them.)

 

Yes, I meant on yours. How can there be Banh Mi without Do Chua? I make up a jar each month so we have it on hand.

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I make up a jar each month so we have it on hand.

 

How do you make it? I go with equal parts white and rice vinegars, ½ part water, 3 to 2 sugar to salt and a sliced jalapeno (seeds removed). It comes out pretty good. Nice condiment for the bo-ssams we’ve made. This is making me want to host another soon.

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The sardine sandwich at Nicky's is not bad, if you like sardines. If you don't, though, you'll hate it. The pork chop is okay, but a bit light on meat (and it had a small piece of bone :( ). And still no daikon, just lots of carrots and a smidge of cilantro.

 

I think I prefer Mangez Express.

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I make up a jar each month so we have it on hand.

 

How do you make it? I go with equal parts white and rice vinegars, ½ part water, 3 to 2 sugar to salt and a sliced jalapeno (seeds removed). It comes out pretty good. Nice condiment for the bo-ssams we’ve made. This is making me want to host another soon.

 

I use Andrea Nguyen's recipe here: http://www.vietworldkitchen.com/blog/2009/05/daikon-and-carrot-pickle-recipe-do-chua.html

I've tried using a mandoline to slice the vegies to speed things up but found it made them too thin so I julienne by hand. It holds up for a few months in teh fridge. :)

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