Since we were finally back in Chinatown there was no way we were going to leave without picking up some banh mi sandwiches from Banh Mi Saigon Bakery and some fresh mozzarella from Di Palo’s.
Banh Mi Saigon Bakery
Out of all the banh mi sandwiches that we’ve tried so far, Banh Mi Saigon Bakery is by far my favorite. It’s located in the back of a jewelry shop so it’s basically just a counter and there isn’t much room inside the shop. The last time we were in Chinatown we had to go to Paris Sandwich for banh mis instead of Banh Mi Saigon Bakery due to the extremely long line and no real sitting area to eat. This time we were there at an off peak hour so there was no line whatsoever. Phew! I was worried that due to all the positive press the place has received in the last few months, we wouldn’t be able to get in. Too stuffed from our dumpling and noodle feast, we picked up some sandwiches to go.
I ended up reheating the sandwiches a few days later briefly in the oven to crisp up the bread. I preheated the oven to 400 degrees then stuck the sandwiches in for about 5 minutes so that the bread was warm through but the fillings remained relatively cool.
Pork banh mi with pate, pickled vegetables, and cilantro
Even left in the fridge for a few days and then reheated, the sandwiches were spectacular. The toasted bread shattered delightfully when I bit into it, and although the pork filling is a bit tough, it’s cut into tiny pieces, which makes it easier to eat. The pate adds a bit of moisture, and the pickled carrots and daikon are sweet and tangy. We requested the sandwiches to be hot so they put on both a squirt of hot sauce and some jalapeno slices. If it gets to be too spicy, I just pick out the jalapenos, plus the cucumber spears in the sandwich are a cool refreshing comfort for my mouth.
Banh mi innards - look at all the great layers of flavors!
Though the debate about the best banh mi sandwich in the city rages on, much like the debates about the best pizza or burger in the city, Banh Mi Saigon Bakery has my vote. True, I haven’t tried a lot of places, like Nicky’s on the Lower East Side, the famed joints in Brooklyn, or the new Ma Peche version in midtown, but of the ones that I have tried (Paris Sandwich, Vietnam Banh Mi So. 1), this one takes the cake. I’ll make my rounds through the other places sometime soon though, I hope.
Di Palo’s Fine Foods
We stopped into Di Palo’s to pick up a ball of fresh mozzarella and some proscuitto for our lunch the next day. The last time I was there, six months ago, the store had moved its wares into the space next door while they were making renovations. Now I see that it has expanded to both spaces, making it huge and spacious. The meat and cheese counters are more spread out, and the imported Italian goods are also spaced out so that you no longer have to be backed up against the shelves while you wait for your number to be called.
Spacious new interior
We got a pound of mozzarella and half a pound of San Daniele prosciutto, which was about $22/lb. It sounds expensive but it’s actually cheaper than the ones you can get at the supermarket, and a million times better. The prosciutto was soft and delicate in texture, not tough or stringy. It had a deep, almost gamey flavor to it, and wasn’t too salty. We put together our favorite spread and noshed to our hearts’ content while watching football the next day.
San Daniele prosciutto, fresh mozzarella, basil, tomatoes, and a baguette
Josh was traveling yet again for work so one night I made a quick and tasty caprese salad with the leftover mozzarella and prosciutto. I simply cut up a tomato and salted the slices, layered on slices of the mozzarella, sprinkled on freshly cracked pepper and thin ribbons of fresh basil, piled on the prosciutto, and drizzled olive oil over the top of everything. Fast, easy, and delicious!
Fresh caprese salad topped with prosciutto
Banh Mi Saigon Bakery
138 Mott St. between Grand and Hester St.
New York, NY
200 Grand St. between Mulberry and Mott St.
New York, NY
Tags: Banh Mi, Chinatown, Italian, Sandwiches