$\"Pork$
Pork banh mi with pate, pickled vegetables, and cilantro<\/p><\/div>\n
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\u2019s 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.<\/p>\n
$\"Banh$
Banh mi innards - look at all the great layers of flavors!<\/p><\/div>\n
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\u2019t tried a lot of places, like Nicky\u2019s 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\u2019ll make my rounds through the other places sometime soon though, I hope.<\/p>\n
Di Palo’s Fine Foods<\/strong><\/p>\n
We stopped into Di Palo\u2019s 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.<\/p>\n
$\"Spacious$
Spacious new interior<\/p><\/div>\n
We got a pound of mozzarella and half a pound of San Daniele prosciutto, which was about $22\/lb. It sounds expensive but it\u2019s 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\u2019t too salty. We put together our favorite spread<\/a> and noshed to our hearts\u2019 content while watching football the next day.<\/p>\n
$\"San$
San Daniele prosciutto, fresh mozzarella, basil, tomatoes, and a baguette<\/p><\/div>\n
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!<\/p>\n
$\"Fresh$
Fresh caprese salad topped with prosciutto<\/p><\/div>\n
Banh Mi Saigon Bakery<\/a>
\n<\/em>138 Mott St. between Grand and Hester St.
\nNew York, NY <\/em><\/p>\n
Di Palo\u2019s Fine Foods
\n<\/em><\/a>200 Grand St. between Mulberry and Mott St.
\nNew York, NY<\/em><\/div>\n","protected":false},"excerpt":{"rendered":"
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\u2019s. Banh Mi Saigon Bakery Out of all the banh mi sandwiches that we’ve tried so far, Banh Mi Saigon Bakery […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24,147],"tags":[34,33,55,7],"_links":{"self":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts\/1892"}],"collection":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/comments?post=1892"}],"version-history":[{"count":3,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts\/1892\/revisions"}],"predecessor-version":[{"id":4620,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts\/1892\/revisions\/4620"}],"wp:attachment":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/media?parent=1892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/categories?post=1892"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/tags?post=1892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}