Life can be rough when you’re craving a banh mi sandwich yet find yourself nowhere near a Banh Mi Boys. The horror! I hope y’all understand how devastating this feeling can be ‘cause sometimes a warm fresh baguette stuffed with mouth-watering meats and shredded veggies is all you want (sorry, need) for lunch. Substantial yet not overly filling, tasty banh mi sandwiches can be extremely satisfying and comforting. Well, consider yourself lucky because you can now get your mid-day banh mi fix outside the downtown core at P.F. Chang’s.
P.F. Chang’s is fully embracing Canadians’ love for the banh mi by launching their take on the Vietnamese sandwich as part of their latest limited time lunch offer. Exclusive only in Canada, P.F. Chang’s banh mi comes in three varieties: five-spice chicken, Asian BBQ chicken or pan-seared tilapia. With your choice of salad or soup, each banh mi is prepared on a baguette with Sriracha aioli and topped with pickled daikon, carrots and cucumbers. Aside from the banh mi, other Asian-inspired items on the limited-time lunch menu include handmade dumplings, roasted peanut noodle salad with chicken, and spicy black bean and garlic mussels.
The dumplings, available in chicken, pork or vegetarian, are steamed then drizzled with peanut sauce. Served chilled, the noodle salad is tossed in a zesty peanut dressing then topped with a medley of sweet peppers, green onion, carrots, peanuts and finished with sliced grilled chicken breast. Whether you fancy a spicy black bean and garlic sauce or a more mild coconut curry sauce with your steaming bowl of mussels, both options are served with toasted sliced baguette for dipping. Since it is summer, why not treat yourself to some refreshing raspberry sorbet and fresh berries for dessert? Or even a frozen yuzu rum punch? A delicious cocktail disguised as a smoothie, everybody deserves a little booze at lunch. Trust me.
Located at Shops at Don Mills, P.F. Chang’s limited-time lunch is available from Monday to Friday, 11am till 4pm, until September 30th, 2013.
