Wendell Brock, Photo by Wendell Brock for the Atlanta Journal Constitution The $4.95 French combo (imported liver pate and French jambon, locally made Vietnamese pork roll) - is a charcuterie lover’s dream, and a star in its own right. Though traditional banh mi are crafted with scads of fresh herbs and veggies, and a modest amount of meat, Enoul knows that Americans tend to expect larger portions, so she and her team will double the meat for a reasonable up-charge ($5 for lobster $4 for shrimp, crab and salmon $3 for everything else). The chef rises early to bake the soft-crusty sandwich loaves, whip up mayonnaise and prepare the mise en place for her 12-sandwich repertoire - everything from grilled pork and meatloaf to tofu and shrimp.
Now, in a stroke of marketing genius, she fills the classic baguette sandwich with fresh lobster meat and sells it for $10 at her tiny Gwinnett County cafe.īut, there’s more going on here than savvy branding.
Vietnamese-born Shyla Enoul claims she learned the art of the banh mi from the nuns at her Catholic school in Saigon.
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