Tips and tricks for making the best sandwiches at home.
When Chicago native Amy Le decided she wanted to jump into the trendy food truck scene last year, she drew on years of instruction from her first culinary teacher—her mom. A Vietnamese refuge and now business co-owner, Le's mother and her vast knowledge of traditional Southeast Asian cuisine served as inspiration for what eventually became the Duck n Roll Food Truck. The truck's main focus: traditional Vietnamese bánh mì sandwiches (though there are some other options) that incorporate other flavors more typical of China, Japan, Korea, and Thailand.
Pulling from Japanese flavors, the miso short rib bánh mì ($9.00) struck me as the most intriguing menu item. Boneless beef short ribs are braised in a miso and sake stock, leaving the meet tender, juicy, and tasting slightly of soy. "Asian slaw," comprised of limey red cabbage, bean sprouts, carrots, and cilantro, is piled on top, and everything is shoved inside a crisp baguette. As far as bánh mì sandwiches go, this one wasn't bad; the rib meat was nicely marinated and sweetly tasty, if a little cold. Still, I wish there was more of it filling the rather cumbersomely large baguette. That said the sandwich didn't scare me away from trying Duck n Roll again, but I'd maybe opt for one of the cheaper menu items next time.