Banh Mi is the Vietnamese sandwich that captures that nation's delicate flavors combined with remnants of its French colonial past . Below is my home made version. It's a baguette filled with Southeast Asian umami fillings which can include anything from grilled beef to liver pate, along with carrots, pickles and condiments. Recently I found a recipe from Alberto Ferran that used some modernist ingredients, namely flourless tirsol. A powder usually used for frying foods, it is used with Banh Mi to crispen the crust. Adapting it with sourdough, here's my first Banh Mi. Pretty damned tasty!