Banh Mi Burger at RUB

I told myself I was just going to make a simple, light dinner last night, but the siren call of RUB's Monday burger special proved to much to overcome (as usual). After a few phone calls, and one extreme cop-out (you know who you are), The Quaker and I met at RUB at 7 to partake in this week's special burger: a banh mi burger.

After our usual order of chili cheese fries, our impressive looking banh mi burger arrived.

The sandwich contained all the typical accompaniments to a banh mi: cilantro, pickled daikon and carrots, a tasty (but slightly under-funky) housemade paté on top of a crusty bread. The bread itself was more akin to the bread used in the Momofuku banh mi-- slightly crustier and a little thicker. I had no problem with this, since a typical rice flour baguette probably would have collapsed under the circumstances.

The patty, besides having the normally excellent sear, contained shallots, garlic, fish sauce, peanuts and coconut milk. Taken together, it tasted quite faithful to an actual banh mi. Unfortunately, it was missing the final ingredient that would have taken this sandwich (wouldn't call it a burger) over the top: heat. I wanted at least a few fresh, sliced jalapeno or birds' eye chiles, or even the less authentic sriracha, in order to hit every flavor note imaginable.

Regardless, I would order this again (if that were possible). The Quaker suggested making one myself, but I think it would be easier to make my own patty then head to Banh Mi Saigon and slap it between a number 1...

Bonus picture of the original RUB Burger after the jump.

Excellent as always!