|this woman reminds me of my mother making banh mi|
(Chau Doc, Vietnam)
3 Tbsp unsalted butter
2 garlic cloves, smashed and chopped
1/2 tsp fish sauce
1/2 tsp sugar
1/3 cup chopped scallions
In a hot sauce pan melt the butter. Once the butter has melted add garlic cloves, fish sauce, sugar and scallions. Cook until everything is blended and the scallions wilted (about a minute).
*I should say my mother never kept this sauce a secret. She made this when we first came to live in Bangor, Maine since 1980...after we discovered that we could drive 5 hours to Boston Chinatown for fish sauce! Most people I know in Maine eat lobsters and clams dipped in a butter sauce but this sauce was way too bland for us. So she came up with the idea to squirt some fish sauce and a few extra ingredients for a much better taste! Since then we always eat this sauce. Once you eat this you just might never go back to the bland butter sauce!
*I added garlic to my mother's sauce for extra flavor. You may adjust the sauce to according to your taste.
Maine Lobster Banh Mi (serves 2)
1 French baguette cut into 6 or 7 inch lengths, pan fried/grilled
8-10 oz of meat and roe (or meat from 1 large lobster)
My Mother's Secret Butter Sauce (see recipe above)
Lobster tomalley (liver)
Sriracha hot sauce
Fresh herbs and mixed young greens
1) Put a pat of butter or about 1/2 tablespoon of olive in a medium hot pan. Slice the baguette pieces horizontally leaving a little at the end so the halves are still attached. Spread the baguette out on the hot oiled pan and fry/grill until golden brown. May fry/grill both sides if interested. May do one baguette piece at a time.
2) In a hot pan heat the meat and roe with the butter sauce until well incorporated.
3) Spread the tomalley, mayonnaise, and sriracha sauce along the inside of the baguette.
4) Layer the bottom of the baguette with fresh herbs and mixed greens.
5) Stuff with buttered lobster meat.
6) Add a few herbs on top and drizzle more sriracha sauce to garnish if interested.
*Add as much or as little of the ingredients as you prefer. After all it is your own banh mi, make it how you want to devour it!!
*Above are a few photos of the flowers that I took in New Hampshire and in Massachusetts. The hydrangea plants (lower photo) are now blooming with beautiful and colorful flowers.