September 3rd, 2013 · 1 Comment
Banh mi is still a big trend food in Chicago, I think. I’m still seeing stores specializing in the sandwich opening up around town. Banh Mi & Co is a small chain with four locations around Chicago. Last month they opened one nearby Dallas’s office on Van Buren so I met him on a slow day for lunch to check it out.
We shared a big bowl of Traditional Vietnamese Pho (A combination of beef and chicken stock served with fresh rice noodles, accompanied with bean sprouts, cilantro, chives, white onion, basil, lime and jalapenos. Your choice of shredded chicken or beef brisket.) and each got a sandwich. Dallas got the Saigon Classic Special Sandwich (Ham, pate and pork rolls. Served with cucumber, pickled carrots and dikon, cilantro, jalapeno and mayo on a fresh baked baguette.) and I had the Vietnamese Meatball Sandwich (Steamed pork with tomato sauce. Served with cucumber, pickled carrots and dikon, cilantro, jalapeno and mayo on a fresh baked baguette.)
I thought all of our food was good. I liked the crispy freshness of the dikon, cilantro and pepper in contrast to the meatballs. And the prices on the sandwiches are very good – $5.85 each. Makes for a pretty affordable lunch option and something different than the run of the mill places. I wish one would open closer to my office!
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Tags:banh mi·banh mi & co·Chicago·dallas·french·pho·the loop·vietnamese
Remember Vella? It was under the Western Blue Line tracks where Belly Shack is now. Ever wonder what the owners are up to these days?
Well, one of Vella’s partners, Melissa Yen, is selling custom syrups to restaurants and will be launching a retail line in November. The other, Sara Voden, has teamed up with Geraldine Vo to create Vo, a Vietnamese spring roll stand that operates at the Logan Square farmers market. (Source: Dish)
I got spring rolls from Vo on a visit to the farmers market a few weeks ago and didn’t even realize it was put together by one of the Vella owners.
Spring rolls are available with organic chicken, lemongrass tofu, or shitake mushroom. They’re wrapped in rice paper with basil, mint, carrots, lettuce, and rice stick noodles. Then you can choose peanut or chili sauce to go with your spring rolls.
The spring rolls are made fresh to order. It takes longer, but at least they haven’t been sitting there premade out in the sun all day!
I ordered a Vietnamese iced coffee to drink while I waited.
I got the organic chicken spring rolls.
I was done with my farmers market shopping so I took my spring rolls home to eat. They were really good. Very fresh ingredients!
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Tags:Chicago·farmers market·geraldine vo·logan square·melissa yen·sara voden·vella·vietnamese·vo