Bohn Mi Sandwich

Yesterday, for the second time, I was able to scarf down a delightful Bohm Mi sandwich from Pho Sure. It is consistent and quite delicious. The restaurant is located at 120 Christopher St between Bedford and Bleeker. The sandwich is a very reasonable six or so dollars and can quickly be prepared making it a great take out option. If my memory serves me correct it is a spread of pate, pork, pickled dikon and carrot, cilantro, and siracha on a delicious Vietnamese baoguette. The bread is one of the focal points of the sandwich, and deservingly so. It is not overstuffed with meat or seasoning and the flavor and texture of the bread is very important to the overall flavor profile of the sandwich. This particular baoguette had a very flaky texture with an almost sweet and not overly bearing yeast flavor. Perfectly complimenting the ingredients.

While waiting, I talked to the gentleman who took the order. Pleasant fellow with quite a thick Vietnamese accent. Despite the language barrier he was quite knowledgeable and accommodating and explained very well that Vietnam has a heavy French and Asian influence in it's cuisine. Techniques of Classic French cuisine is combined with both French and Asian flavors to create quite a flavor profile unmistakeable and unique. I mean honestly, where else do you spend six bucks on a sandwich and get pate as a condiment? Not McDonald's that's pho sure....get it...pho sure?

I highly recommend anyone who is in the Manhattan area take a trip out and test out the various sandwiches or Pho at Pho Sure. Quite delicious and a good deal none the less.

Retraction/Addition:

As per a recent conversation with whom we will call "Jack" it was brought to my attention that my prejudice against all things not properly called butter, (margerine, Smart Balance, etc) came as a little harsh. Although I still stand in my opinion of all things foux in food I figured I would post the following pictures as a representation of the source of my prejudice. To add, I do strictly disregard Smart Balance or the like as being edible. I also say, if you like spreadable butter there is no reason why you can't take butter and whip it until its airy and spreadable and then refridgerate. You can also mix it with a good olive oil, virgin or extra virgin depending on your pallete to make it more spreadable. Or of course, you can always let the butter sit out at room temperature for several hours or invest in a butter bell. (http://www.butterbell.com/) I simply say, if your butter has more than 2, or at most, 3 ingredients many of which you cannot pronounce, take a second look at what's available. If you can't eat butter for whatever reason, you should probably just being staying away from it all instead of investing in the fake stuff as a suitable replacement. Just read about margarine and its past or the infamous "diet soda" phenomonen which we all know is bull**** and yet we all fall for it.

Butter Ingredients:

Not so much butter....

Whipped Butter Recipe:
Place soft but not warm or room temperature butter in a stand mixer with a whisk attachment. Whip on low for about 30 seconds or until it begins to loosen up a bit. Kick the speed up to high and whip until airy. You can add a but of oil to help emulsify the air, just a touch. Just watch the consistancy rather follow a specific recipe. Refridgerate and spread away.