I first learned about the Vietnamese banh mi sandwich while watching a PBS documentary called Sandwiches That You Will Like. The show was a culinary tour of memorable sandwiches, and the banh mi sounded like nothing I’d ever tried before. Pork and liver… with pickles and mayo? I decided it was either the weirdest, grossest combo or the most fantastic thing ever. When I finally tried one—on a sunny day in New York from a standing-room-only hole-in-the-wall sandwich shop—I realized it was fantastic. This version keeps all the signature contrasts and ditches the baguette. The bread only gets in the way.