Now we’re down to brass tacks. This is why I showed you the butterflied asian chicken, and had you make extra. I just wanted you to have the ingredients for this recipe. Vietnamese Sandwich, or Bahn Mi, was a flavor revelation to me earlier this year, when I went for dinner at Superior Pho in Cleveland. *I know, I know – foodies on the coasts have known abut the glory of Bahn Mi for years now. I’m sorry I was late to the party. This recipe is still worth it.   I took one bite, then started dissecting my sandwich right there on the table, to figure out how to make one by myself. The combination Vietnamese-French ingredients – the Vietnamese filling, and the crispy loaf of French bread – is a match made in taste heaven. *Of course this is the Americanized version of a Vietnamese classic street food. Here’s a New York Times article on the variations made in NYC. That article has the best sandwich picture I’ve ever seen – an exploded …