Home » Sandwiches » I don’t know how the Vietnamese got a hold of jalepeños and cilantro, but I’m so glad they did.

I don’t know how the Vietnamese got a hold of jalepeños and cilantro, but I’m so glad they did.


(Note the stoop handrail)

Author’s note: it’s been pointed out more than once that I misspelled banh my in the original posting. It has since been changed. Thank you to everyone who helped!


Being a twenty-something young professional, I can’t always go to fancy restaurants (more so out of boredom rather than price… You’ll see why in later posts).  This time, we went to BaLe in little south Philly Vietnam for banh my, or Vietnamese deli sandwiches. The deli part refers more to the fact that there is a table for non-refrigerated items like delicate flower cookies, an open refrigerator for sausages and preserved meats and the counter for ordering food. No tables, no chairs, no

nothin’. Also, good luck trying to tell the difference between fried tofu and chicken. It helps to know what fried tofu looks like, which my accomplice did not. So after ordering our sandwiches, we set out for a place to eat them. Now, imagine south Philly for a second. Bring up those memories of parks and benches and general ‘welcome, sit for a while’ atmosphere. Now realize that idea is a lie. There are no benches, only stoops. And what’s more, Murphy’s law dictates that halfway through your banh my, the owner of said stoop will come home to find you. Luckily, he will be very nice about the whole thing and invite you to continue eating.


Also note the significant lack of chicken.

Fortunately, once you get over that awkwardness, you begin to appreciate the Vietnamese affinity for jalepeños and cilantro mixed in with your typical fresh vegetables (carrots, lettuce, cucumber, etc.). I’m not a culinary anthropologist, but I would love to know how jalepeños and cilantro made it all the way to south east Asia. Maybe they were always there and it was Central America that benefited from the import. Honestly, I’ve never looked into it, but I want to. I think fusion cuisine is a little weird, to be frank, it always seems forced. But that’s probably because I don’t know the history behind it. For example, Chifa: Peruvian-Chinese cuisine. What? But it comes from Chinese immigrants and the story behind that sounds so fascinating.

Anyway, the sandwiches were a good call: cheap, fast, new. But they were every bit the quality one would expect from a fast, cheap deli. Not bad by any means, just not winning a James Beard anytime soon. I still recommend it if you’re in the area and looking for a quick lunch. There’s also a highly recommended Pho place behind it. Unfortunately, you’ll never see me there because, well, beef broth.


Of course, always end your night with a few beers and some warm blueberry bread pudding with whiskey-caramel sauce from Royal Tavern. It’s only right.


One thought on “I don’t know how the Vietnamese got a hold of jalepeños and cilantro, but I’m so glad they did.

  1. So just had to comment on this cuz it pertains to my heritage. It’s actually spelled banh my (which is vietnamese for bread). As for the jalapenos, I think that’s one of the adaptations to the original banh my when the Vietnamese immigrants came to the US. I don’t recall ever really having jalapenos in my meals back home because we use red chillies instead. But cilantro on the other hand is a huge part of Vietnamese cuisine. I’m glad you enjoyed it tho and great shoutout to Pho!
    – Nhat

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