I love the bahn mi. I think it’s a wonderful sandwich. Typically, you see it offered from small Vietnamese sandwich shops and they are filled with a variety of meats or soy products, lemongrass, cilantro and kewpie. Taking all of this into account, I decided to go I-talian style on it so I kept the pork belly but changed everything else. I rubbed the pork belly with rosemary, salt and pepper and grilled it slowly until I got a nice char. The kewpie became veganaise because I was making this dairy free. The cilantro became parsley and the carrots and or lemongrass because quick pickled onions. I served it with a simple spinach salad with Jersey tomatoes. I think this sandwich is quite befitting of Philadelphia and I enjoyed both making and eating it.