Museum Chef Dishes

F&W rounds up the best dishes (think spicy lemongrass chicken and smoked salmon-stuffed puffs) from museums country-wide.
One dish served fresh every day.
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Garlic-Brined Pork Banh Mi

Charles Phan thinks these French-Vietnamese sandwiches, banh mi, "are fusion food at its best." This particular recipe is inspired by a tiny sandwich shop Phan happened upon in Hoi An, Vietnam, that stays open until 4 a.m. Not only does the owner of the shop make his own pâté, he also soaks his pork overnight in a garlicky brine before roasting it, as Phan does here.

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