What the heck is Food52sday?
Yes, you read that right: Car-a-mel-ized Pork Bánh Mì. When The Beloved and I were leafing through the Food52 Cookbook (before I gave it away), we almost didn’t need to read the ingredient list. The title alone says it all. It’s a Gestalt Title. Crispy/tender pork tenderloin piled up on airy French bread. Who wouldn’t want? I bet nobody wouldn’t want. Except vegetarians. And folks who don’t eat pork. But other than those 2 factions, I’m pretty sure everyone else will be All In for this one!
The original recipe is by MonkeyMom. She is a scientist, and I’m pretty sure I love her. The list of ingredients necessary to pull off this bánh mì is Impressive, but they read like a Love Letter. Or, rather, like a List of Things I Love. Here’s a partial list for those of you too weak in the knees–or fingers–to click over to the original recipe right now:
- pork tenderloin
- maple syrup (!!)
- fish sauce (I love thee, fish sauce)
- pâté (!!)
- airy French bread with a crackly crust
See what I mean? I don’t mean to wax Overly Rhapsodic about a dish I’ve not made yet, but I’m telling you, I can Not help myself. So, check out Monkey Mom’s original recipe. If you’re as inspired as I am, why not cook along this week? And actually, I won’t be posting the Recipe Interpretation for two weeks, so you’ll have plenty of time to Assemble your Ingredients and get cookin’!
See you back here on Tuesday, March 8 for the interpretation post. And remember, you don’t have to make This Exact Sandwich. Feel free to put your own spin on it. With an ingredient list like this, though, I’m know that I’m going to be sticking pretty much with the original.
Alrighty then. Have a lovely day.