When Andrea Nguyen was growing up in the 1970s and 80s, banh mi was still an insular Asian experience. Found almost solely in enclaves of Vietnamese refugees, it was a low-cost community staple — a ...

Nguyen, a Vietnamese-born San Francisco–based food writer who has penned books on such Asian ingredients as tofu and dumplings, here offers a bite-sized exploration of banh mi, the cold cut sandwiches ...

Andrea Nguyen’s newest book is the Bahn Mi Handbook. We’ve got a recipe for daikon and carrot pickles that go in banh mi on the Good Food blog.

Banh mi are known for being a testament to food innovation. The sandwich, invented during Vietnam's French colonial period, mixes French bread with Vietnamese-style meat and pickles for a delightful ...

Let's face it. We're a sandwich society. From hoagies to cheesesteaks to BLTs, there's something about bread as a bookend for meat and veggies that we just can't resist. Take the rise of banh mi in ...

In this enticing cookbook, James Beard Award winner Nguyen (Vietnamese Food Every Day) enticingly reimagines traditional Vietnamese dishes with a heavy focus on plant-based ingredients. When health ...