The key to an exceptional bánh mì lies not only in its ingredients but significantly in its sauce, which demands a mix of umami and tang. Chef Kevin Tien recommends incorporating green peppercorns for an unexpected flavor. These peppercorns, being lighter and zestier than black ones, offer a unique taste that complements various umami-rich foods. Precision in ingredient measurement is vital, but adaptability to taste can optimize the sauce further, ensuring a harmonious blend of flavors in each sandwich served at Tien's restaurant, Moon Rabbit.
"Adding green peppercorns in brine makes for an extra delicious and surprising bite," he reveals, when asked about what to add to bánh mì sauce.
Green peppercorns are lighter in intensity and more zesty than the stereotypical black variety... their tang successfully balances all types of umami-heavy foods.
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