Banh Mi From Lunch At Malai

by Steven Doyle

I had a chance to stop in Malai Thai-Vietnamese Kitchen  yesterday for lunch and was taken in by the $7 Banh Mi. This is the sandwich made up of special Vietnamese baguette that is baked daily and is topped with pickled carrots, daikon radish, cucumbers, spicy aioli and Sriracha.  You are given a choice of proteins that include chicken, pulled pork, Vietnamese ham (say howdy this is delicious), fried tofu, seared shrimp or their own special meatballs.      

The bread is hauntingly good.

Not enjoying large choices we ordered half of them, and even mixed a few proteins for good measure. One of the better choices I believe to be the pulled pork and Vietnamese ham.  You can add the second protein for a dollar more, and this is a great idea.

A fresh choice was the tofu and shrimp combination.

All the sandwiches come with your choice of sides including cucumber salad, wok-seared vegetables or imperial rolls.  Another good reason to stop in at Malai? The coconut pie we always rave on about. We ran the recipe for the pie some months back.

 

1 Comment

Filed under chefs, Crave, Dallas, Sandwiches, Steven Doyle

One response to “Banh Mi From Lunch At Malai

  1. James

    I am so there.

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