If you are looking for great vietnamese food for an AMAZING price in Salt Lake City, UT look no further Than Oh Mai on S State Street. I cannot even count the number of times I have eaten at this adorable little place. The pho is incredible but the banh mi sandwich is the rock star on the menu.
The 8 inch baguette in itself is a buttery flaky toasted masterpiece. As far as the filling the menu is your playground. The S8. Garlic-Butter Ribeye Steak is my favorite. That heavenly bread stuffed with shaved meat laying on a bed of lettuce, cucumber, cilantro, and jalapeno that has been tossed in a black pepper onion vinaigrette and topped with a line of creamy mayo…utter deliciousness!
|La Terra Fina brand|
- 1.5-2 lb chicken cubed (I used thighs)
- 1 C plain yogurt
- 1 t salt
- 1 T coriander
- 1 T cumin
- 1 t cinnamon
Combine spices and sprinkle over cubed chicken. Coat chicken in the yogurt and let sit while chopping veggies for sauce then melt 2 T butter in pan over medium high heat or crank on that broiler, you choose. Brown chicken on stove or lightly broil ~4-5 minutes. Place chicken in crock pot.
- 2 T butter
- 1 large onion (minced)
- 5 cloves of garlic (minced)
- 1 green bell pepper (minced)
- 1 ginger root ~2in (peeled and grated)
- 1 serrano (minced) **use a jalapeno if your not big on spicy dishes**
- 1 t salt
- 3 T garam masala (spice found at Whole Foods)
- 4 C crushed tomatoes
- 1 T sugar
Melt 2 T butter over medium high heat and saute diced onion, diced bell pepper, and minced garlic. Then add grated ginger, minced pepper, 1 t salt, and 3 T garam masala. Increase the heat and stir in 4 C of crushed tomatoes and 1 T sugar. Simmer for several minutes and pour over chicken. Place lid on crock pot and cook on low for ~ 5 hrs.
Serve over rice and enjoy!
|The tongue should turn white and float|
- 1 teaspoon yeast (I use highly active yeast)
- 4 Cups flour
- Finely chopped rosemary leaves (as many or few as you like)
- 1/4 Cup olive oil
- 1 teaspoon salt
- Combine yeast with 2 cups warm water.
- In a mixer combine all dry ingredients and then add wet.
- I then flip the dough out onto the counter and knead it into a ball and place it back in the mixer bowl after first greasing it with olive oil.
- Cover dough with plastic wrap and either leave it to rise for a few hours or put it in the fridge over night.
- When it has risen punch it down and split the dough in half. From here make two pizzas or wrap up one of the balls of dough and stick it in the freezer.
- 2 cans of Rotel
- 1/2 lb pkg sausage (sometimes I sneak in a whole lb)
- 1 pkg of cream cheese