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A good bánh mì is mostly assembly. The bread should be light and crackly, the pâté smeared on thickly, the mayo generous, the meat layered cold and the herbs and pickles loaded right to the edges. A short blast in a hot oven is what crisps the loaf; the filling goes in straight after. Eat standing up over the sink.
Saba bananas (or under-ripe regular bananas) peel and halve lengthways. Batter: rice flour, plain flour, sugar, baking powder, salt mixed with cold water and a touch of vanilla to a thick pancake-batter consistency. Bananas dip into the batter to coat; lower into hot oil (175°C); fry for 4-5 minutes turning, until deep gold and crisp. Drain on a rack. Eats hot, sometimes dusted with icing sugar or drizzled with palm-sugar syrup.