Anyone know where I can get a turducken in the area? Just kidding.
The roast pork banh mi from Ba Le is in my sandwich hall of fame, and each time I go it seems to only get better. Last night's version was virtual perfection, owing in no small part to the presence of a buttery note that seemed to be right in the reddish-sauced pork, but could have been in the spread or even the pickles. This isn't full-on, drawn-butter-with-your-crablegs butter taste, but more of a subtle, European Plugra-style kiss of fresh cream that is as ephemeral as it is dramatic. What is it though? Is there butter in the pork preparation? Do the pickled vegetables undergo some form of malo-lactic fermentation similar to some of the butter-oak bomb Chardonnays that seem to curry such glowing reviews in the wine trades? Or am I simply imagining things?
Ba Le Bakery
5018 N. Broadway (at Argyle)