Banh Mi

A Vietnamese baguette sandwich: the colonial French inheritance, split crusty bread filled with grilled or roasted pork (sometimes pâté, cold cuts, or barbecued char siu), pickled daikon and carrot, cucumber, fresh coriander, sliced bird's-eye chilli, and a smear of mayonnaise or pâté. The dish is a study in textural and flavour contrasts: crackling crust, soft interior, pickle sharpness, herb freshness, fat from mayo and pâté, and chilli heat. The wine must handle pickle acid, animal fat, and fresh herbs simultaneously while standing up to the bread's crust.