The New York Times Magazine did a piece on banh mi this week, giving their opinion on who makes the best banh mi in the United States. Hooray for Vietnamese sandwiches being classified as a new staple for American food. Boo that the article uses stupid foodie words to describe the sandwich, like aioli. It’s so strange to hear the New York Times write about “Chinese-style ham”, like Chinese people only cook ham one way. I’m assuming they mean charsiu.
And of course, being based in New York, when they talk about the nation’s best, they include New York but not Boston. Boston’s Vietnamese food is far superior to New York’s. We have a more massive Vietnamese American community.
My top two places in Boston:
Ba Le in Dorchester and New Saigon in Chinatown.