I'm in "total agreeance" with you on that, ralphnf. If you get the most authentic version, which I believe you cannot in Pittsburgh, the bread is a Vietnamese specialty called "banh mi," pronounced "bahn mee." I talked with the lady with the hoagie stand in the Strip, and she confirms this. However, the Mancini-made hoagie rolls she uses are very good, too. She will not give out the recipe for the bbq sauce she puts on the sandwich! Really tasty! Someone wrote: > > > Madelaine wrote: > > > My general impression is of Vietnamese food, but I could be wrong. I was > > very excited about the crepes and the chicken salad that I saw in the $5 > > range. I'm still trying to wrap my brain about the whole asian hoagie > > concept--the description I read made no sense at all. > > > > The vietnamese are expert hoagie makers, something they probably picked up under > French occupation. A Vietnamese hoagie is typically made with pickled carrot and > diakon, cucumber, fresh chile pepper, cilantro, and either grilled chicken or > pork. All of this placed on a fresh baguette, and sometimes slathered with a > little bit of the barbecue baste used for the grilled meat. Excellent. The woman > outside of the vietnamese grocery down in the strip (across from farmers pride) > makes an outstanding version. > > Ralph >
Pittsburgh, PA