BÁNH MÌ ME!!!

The ethnic food scene around the nation continues to grow. From Smalltown USA to the more worldly cities of New York, Chicago, and San Francisco, avid eaters are now able to find a food-niche that caters especially to them: sweet and savory desserts a la Western Europe, chicken tikkas and marsalas from India, tea leaf salads from Burma (Myanmar), hearty saltenas from El Salvador, and the good ol' burger and fries - an American institution. In a bustling nation like the USA, there is always a search for the foodie world's newest sweetheart.

In the past couple of decades or so, Vietnamese cuisine has received national (and worldwide) acclaim for being one of the Asian food world's best. Like it's sister palates, the Viet palate is one that creates a fusion of salty and sweet, spicy and mild, and flavors that simply pop. Vietnam is the only country in "Indochina" that does not have an implicit "Indian" influence on food. Rather, Cantonese influence is quite apparent. And adding a delicate twist to the Viet palate: the French. Vietnamese cuisine is undoubtedly Southeast Asian, with food markets boasting pretty much the same items you'd find in markets in Thailand, Cambodia, Indonesia, and The Philippines. But while the Spanish brought their spices to The Philippines, and the Dutch created rijsttafel in Indonesia, the French were busy bringing their delicate desserts and bakery items to Vietnam -- which is quite apparent in one of Vietnam's most favorite food-sons (or daughters), bánh mì.

Rivaling its soupy-sibling, pho, in popularity in the U.S. and abroad, bánh mì is a worthy piece of food-art. It roughly translates to "biscuit (bánh) and flour (mì) cake," and it's main component is a Vietnamese baguette - which forms the basis of the sandwich. It is generally filled with julienne-style vegetables like cucumbers, pickled carrots, and do chua (daikon), along with cilantro, chili peppers, and various meat fillings, pâté, or tofu. The baguette is then smeared with mayonnaise, and served.

The sandwich stems from the "salad sandwich" that is a common food item found in the French countryside. The original version is comprised of tomatoes, lettuce, and other vegetables - similar to a typical American sandwich. But the Vietnamese version fuses the French sandwich with ingredients native to the former French colony. Fish sauce, which is widely used in Southeast Asian cuisine, is also a popular ingredient, as are pork belly, pork skin, and Vietnamese "cold cuts."

Popular sandwiches include bánh mì xíu mai (pork meatball), bánh mì gá (chicken), and bánh mì thit nuóng (grilled pork). Popular bánh mì outlets around the world include: Bánhmì11 in London, Cô Cô bánh mì deli in Berlin, Song Que Vietnamese deli in Falls Church, VA, and the Nom Nom Truck of Los Angeles --made famous by The Food Network's reality show: The Great Food Truck Race.

L.A.'s Nom Nom Truck

Bánh mì with grilled meatballs

Move over, hoagies and subs. A much more sexier sandwich has arrived!

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Photo credits:
Photo 1 | http://songquedeli.com/
Photo 2 | http://www.southbayfoodies.com/2010/07/23/food-truck-friday-nom-nom-truck/
Photo 3 | http://www.seriouseats.com/recipes/2009/06/grilling-vietnamese-meatballs-banh-mi-recipe.html

ROGUE STATES (A BURGER GRILLING COMPANY)

The hamburger, or "burger" for short, is one of those food items that becomes ingrained in the minds of little boys and girls across the U.S.A. What little kid doesn't have a positive association between hamburgers and creepy red-haired clowns or plastic-faced kings? For those of us who grew up in the 80s, at least, the association between the quick and easy burger and Ronald McDonald is as normal as a grilled cheese sandwich & tomato soup is comforting on a rainy day.

Right.

And just the same, as we evolve from the happy-go-lucky lifestyle of munchkins to the hustle-and-bustle lifestyle of responsible adults, the burger continues to be a shining beacon of light in the menus of our minds. The piping hot patty of minced beef, served on a toasted bun, with the added freshness & crispness of cool lettuce and tomato, and a slathering of ketchup, mustard or mayo is an image of greatness amidst the popular world of salads, low or no carb diets, and all things "healthy."

But McDonald's and Jack 'N The Box aside, the world is now a glimmering playground for the likes of In-N-Out, Fatburger, and Five Guys - oh my. But even the mid-range burger chains aside, the burger has gone a step further and has gone -- rogue.

Friends, please welcome the gourmet burger from Rouge States.

Rogue States (1300 Connecticut Avenue NW, 20036), touted as a "A Burger Grilling Company," is a prized burger joint located off Dupont Circle in The District. Strategically located beside a Chop'd & a Krispy Kreme, Rouge lies practically unnoticed along busy Connecticut Ave. But unnoticeable or not, it's a place that's not to be missed.

The beef used for the burgers are claimed to be 100% all-natural: no antibiotics or hormones. The artisan burgers are made fresh, and grilled to order. Aside from burgers, Rogue boasts only fries (regular or sweet potato), burger toppings, and wine & beer. Each burger is $7 (unless you order the truffle-something burger OR if you opt to go turkey instead of cow), and are aptly named according to the different ingredients that go into each: "No Burger, No Cry" has a "house jerk blend," the "Now & Zen" aptly lists soy sauce and ginger in its ingredients, and the "Square One" is simply seasoned with sea salt & fresh ground pepper. Rogue also offers "flavored" mayos for dipping such as wasabi mayo, chipotle mayo, and Old Bay mayo.

I took a chance with the "Curried Away," which is comprised of a house curry blend, onion, cilantro, and hot chilies. It ended up being a formidable choice oozing with flavors that made me want to sing its praises and erect a cathedral in its honor. Yes, I went there. My friend, Carrie, opted for the signature "Rouge State" - a burger patty-spattering of a house blend, chipotle, and cilantro. She would've finished it if it weren't for the thickness of the delicious brioche bun (brought to Rogue by Lyon Bakery, BTW). All in all, the meal was excellent and well worth the $12-something price tag each (after all was said and done).

The gift

Curried Away

With DC becoming a hotbed for burger joints, the "gourmet" burger shacks are popping up everywhere. As citizens it is our duty to go out there and eat them up. Go hard... go fast... go ROGUE!