Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Cold cuts to remember
Put down the sub and dive into this banh mi
A cluster of crusty and flavorful banh mi
A new sandwich shop has opened in Point Loma, right beside Bookstar, that book store doing business in a 1930s Art Deco theater. This sandwich shop is notable for crusty rolls (sourced from a local bakery), along with fresh vegetables and a delicious assortment of made in-house meats to fill them. And, after a few weeks in business, it already stands among the better sandwich spots in town.
Point Loma's newest sandwich chop may be its best
Specifically, banh mi sandwiches, served on French rolls and dressed with carrot, daikon radish, jalapeño, red peppers, and/or cucumber.
Called Banh Mi Hoi An, it’s named for the city of Hoi An, currently known as a foodie destination on Vietnam’s central coast. The menu adopts the family recipes of its Vietnamese-American owners, who came to the United States as children in the 70s, refugees of the war. Because a good portion of their American lives were spent living in Louisiana, there’s a touch of Cajun influence too, evidenced in the spices used on the fried shrimp banh mi, which verges into po boy territory for $7.50.
There’s a fried tofu sandwich too, but I delved into meatier options, attracted to a lemongrass and garlic grilled pork, and similar grilled beef featuring sesame. Since both of these sandwiches eat like a Point Loma bargain at $4.95 apiece, I added the signature Hoi An Special for $5.50, almost as an afterthought.
So glad I did. The grilled meats were a pleasure to eat, but the combination of cold cuts, braised pork, and pâté exceeded expectations. While the shop procures the rolls for its sandwiches from fellow San Diego banh mi purveyor, Paris Bakery, the cold cuts and pâté are made in the Banh Mi Hoi An kitchen. The selection of sliced meats include minced cuts of pork belly, pork shoulder, and ham. Depending on the cut, they may be cured and steamed in banana leaves to sweet pork perfection.
It’s tough to make the term “cold cuts” inspiring, but despite the warm and tender grilled meats on my other sandwiches, it’s this it’s the joy of eating this house special that I never wanted to end. Unlike most deli meats, these cuts do not contain any preservatives, just satisfying flavors.
Here's something you might be interested in.
Cold cuts to remember
Put down the sub and dive into this banh mi
Cold cuts to remember
Put down the sub and dive into this banh mi
A cluster of crusty and flavorful banh mi
A new sandwich shop has opened in Point Loma, right beside Bookstar, that book store doing business in a 1930s Art Deco theater. This sandwich shop is notable for crusty rolls (sourced from a local bakery), along with fresh vegetables and a delicious assortment of made in-house meats to fill them. And, after a few weeks in business, it already stands among the better sandwich spots in town.
Point Loma's newest sandwich chop may be its best
Specifically, banh mi sandwiches, served on French rolls and dressed with carrot, daikon radish, jalapeño, red peppers, and/or cucumber.
Called Banh Mi Hoi An, it’s named for the city of Hoi An, currently known as a foodie destination on Vietnam’s central coast. The menu adopts the family recipes of its Vietnamese-American owners, who came to the United States as children in the 70s, refugees of the war. Because a good portion of their American lives were spent living in Louisiana, there’s a touch of Cajun influence too, evidenced in the spices used on the fried shrimp banh mi, which verges into po boy territory for $7.50.
There’s a fried tofu sandwich too, but I delved into meatier options, attracted to a lemongrass and garlic grilled pork, and similar grilled beef featuring sesame. Since both of these sandwiches eat like a Point Loma bargain at $4.95 apiece, I added the signature Hoi An Special for $5.50, almost as an afterthought.
So glad I did. The grilled meats were a pleasure to eat, but the combination of cold cuts, braised pork, and pâté exceeded expectations. While the shop procures the rolls for its sandwiches from fellow San Diego banh mi purveyor, Paris Bakery, the cold cuts and pâté are made in the Banh Mi Hoi An kitchen. The selection of sliced meats include minced cuts of pork belly, pork shoulder, and ham. Depending on the cut, they may be cured and steamed in banana leaves to sweet pork perfection.
It’s tough to make the term “cold cuts” inspiring, but despite the warm and tender grilled meats on my other sandwiches, it’s this it’s the joy of eating this house special that I never wanted to end. Unlike most deli meats, these cuts do not contain any preservatives, just satisfying flavors.
Comments