Posted 09 January 2010 - 11:13 AM
I've had decent luck in freezing vietnamese style pistolette rolls. Split before freezing and stick inside a zip top bag (press out all the air). Defrost for a couple of hours at room temp for soft rolls, or reheat from frozen at around 250 degrees in a toaster oven for crispy results. I freeze all sorts of homemade bread with great results.
I found a Mexican Bakery that makes Bolillo that Andrea reccommended, unfortunately it is far enough away that getting fresh rolls is impractical. Would it be OK to freeze the rolls?
Is there a reason for splitting? or is it OK to freeze them whole?
Posted 14 February 2010 - 08:55 PM
I had an excellent bahn mi from Bahn Mi Ba Le in Oakland, California that had a sunny side up egg in it. When you bite into it the yolk oozes all over the sandwich. It was $2. I haven't been to that many bahn mi shops but that place was the best I've had.
Do most good bahn mi shops make their own terrines and pates?
For veggies, there's the carrot and daikon pickles. Most places I've been to stuff a bunch of cilantro in there. I tried it once with arugula instead and thought it was quite interesting, though not authentic at all, but as a few people have mentioned already, bahn mi is one of those things that should be freely adapted.