Vietnamese
A well-made bánh mì is probably my favorite sandwich ever, so I'm very happy to finally be able to make a good one at home. I make grilled lemongrass pork (thịt nướng) from pieces of pork shoulder and a marinade of fish sauce, soy sauce, and brown sugar in a 3:3:2 ratio, plus garlic and lemongrass (paste). If you have access to a grill, this is the time to use it! (And don't forget the pickled carrots and daikon!)
Tip! The "Parisien" baguette at Le Panier in Pike Place is the perfect combination of crispy and fluffy, making it well-suited for a bánh mì.
If you don't want to go through the (admittedly time-consuming) process of making your own bánh mì, I'd recommend Crackle Mi, with locations in Ballard and Fremont. The grilled pork bánh mì was only $10 and had a very generous portion of meat. Their fresh spring rolls are also great!
Seattle Adventure! Visit Crackle Mi before or after exploring downtown Ballard. Highlights of my recent weekend trip include the fish ladder at the Chittenden Locks and a free ticket to the National Nordic Museum through my Seattle library card.
Bò lúc lắc ("shaking beef") is a tasty dish that is less common on menus at Vietnamese restaurants in the U.S., but is surprisingly easy to make. With leftover pork from making bánh mì, I made a marinade with oyster sauce, soy sauce, sugar, and salt. Sear the pork pieces on medium-high before resting, then soften the onions and bell peppers in the same skillet (you still want some firmness). Right before serving, add back the pork—plus scallions and tomato quarters—and combine. Serve with rice and garnish with lime and cilantro.
Tip! If you have an air fryer, sear the pork less in the skillet then finish cooking in the air fryer while you soften the onions for extra crispy pork pieces!