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 banh mi pizza

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ddbmus

  • Total Posts: 6
  • Joined: 4/6/2004
  • Location: Marietta, GA
banh mi pizza Sat, 02/6/10 7:34 PM (permalink)
My wife & I have been doing a Super Bowl Pizza Party for a number of years. We try to do a new pizza each year & this year I decided I'd try to make a Banh Mi pizza, inspired by the Vietnamese sandwich. I'm going to bake the dough early, let it cool, and then top it with the ingredients that I recently found for a (chicken) Banh Mi sandwich: mayo, Sriracha sauce, red chili sauce (the sweet kind), chicken slices, slices of English cuke, shredded lettuce & carrot mixture (dressed in flavored rice wine vinegar), and cilantro sprigs.

Any thoughts? Wish me luck!
 
#1
    gwcafe

    • Total Posts: 1
    • Joined: 2/6/2002
    • Location: Lyons, CO
    Re:banh mi pizza Sat, 02/6/10 7:39 PM (permalink)
    pate
     
    #2
      joerogo

      • Total Posts: 4467
      • Joined: 1/17/2006
      • Location: Pittston, PA
      Re:banh mi pizza Sat, 02/6/10 9:14 PM (permalink)
      gwcafe


      pate

       
      Wow!  One word on your eight year anniversary.  I guess the foods been pretty good up until now
       
      #3
        plb

        Re:banh mi pizza Sat, 02/6/10 10:35 PM (permalink)
        That's the most unheard of thing I ever heard of, but it sounds great, let us know how it turns out. 
         
        #4
          ddbmus

          • Total Posts: 6
          • Joined: 4/6/2004
          • Location: Marietta, GA
          Re:banh mi pizza Mon, 02/8/10 9:44 AM (permalink)
          Thanks to gwcafe for the pate suggestion. I'd forgotten that it's an ingredient often found on Banh Mi sandwiches. Unfortunately, I didn't get back out to buy some. However, it came off well without out it! Folks loved the flavor! It's just a little harder to handle than the sandwich.

          The others we made were: margherita, pepperoni, carmelized onion & olive, sausage & red pepper, and (also new) rosemary, red onion & pistachio.

          Thanks for the comments!
           
          #5
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