My real love story!

Hi guys!

This is a story of my love...

I visited Chicago a few years ago and found a love of my life! The first time I saw her, I was melted by her long hot body. I could help myself, so I grabbed her into my arms, ran back to my rental car, undressed her, and slowly kissed her from head to toe... She was so fresh, tanned and smoking hot. I started to lick her belly and slowly move down... inch by inch.. until I hit that "spot". UUuhh.. it felt so good. Tears dropped from my eyes, my face turned red and my tongue was shaking. I never felt that good in my life.

You guys might know her. She is quite famous and her name is Nguyen Thi Banh Mi Bale. Btw, that spot was jalapeno!

Anyway, I'm looking for a recipe of banh mi bale or banh mi thich nguoi. Hopefully you guys could help me out. I'm from Europe and never could meet my love again. That's why I ask for your help.

PLEASE, HELP ME!

Hi,
I had better luck spelling the third word "thit" instead of "thich," but having done so, found a number of references through Google. The selection below is taken from eGullet and quoted directly, with appropriate encomiums (encomia?) (You can also find an allegedly "Americanized" recipe at http://www.recipezaar.com/51295).

Good luck!


"Banh mi thit nguoi is essentially "the works" version of a Viet baguette sandwich. To make it yourself, get a light (not the rustic, chewy kind) baguette or petite baguette. Split it open and warm it briefly in a toaster oven. Take it out and let it cool for a few minutes. Now fill it up. Here are some guidelines:

1: Smear and drizzle
Smearing of whole-egg mayonaise on one side
Smearing of pork or chicken liver pate (avail. at Viet delis) on the other side
On the mayo side, drizzle in a little soy sauce or Maggi Seasoning sauce

2: Layer in the meat
Layer in your thin slices of cold cuts: head cheese (that's the crunchy stuff); gio (pork or chicken steamed pate); and some of that garlicky pink stuff (avail. at Viet delis)

3: Tuck in the veggies
Now, tuck in a few slices of cucumber, some daikon and carrot pickle that you've bought at the Asian market, a few thin slices of jalapeno pepper, 2-3 sprigs of cilantro

4: Close the sandwich, cut it in half and eat.

That's it. At home, you don't have to add all the various meats. It's too hard to get all the stuff together. If you've got some leftover roast chicken, beef, pork, lamb or even seared tofu, put it in the sandwich. The key is that the protein element should be boldly flavored. That is, salty, garlickly, etc...

Have fun,

Andrea Nguyen"