Unbreaded » Q.T. Vietnamese Sandwich

Sandwich Bites: Free Ansill Burgers, Somethin’s Fishy at Q.T., Pork Cheek Tacos, Meal Ticket Meats Jim’s Steaks

Ben Kessler — Thu, 04 Mar 2010 17:00:10 +0000

• We’re still perplexed by David Ansill’s move to Ladder 15, but don’t let it fool you, he’s pulled out all the stops for the new menu. Head over on March 16th at 8pm to celebrate these new items with free appetizers including Korean tacos and the OMFG Burger 15 that’s topped with short rib, mushrooms, caramelized onions, truffle jus and served with a side of bone marrow. [Phoodie.info]

• A new Philly food blog has gone live, dubbed a “gastronomical adventure between two friends.” They dive right in at Q.T. Vietnamese Sandwich to check out the new sardine banh mi. [i love pork buns]

• Michael Solomonov and Steven Cook have reopened Xochitl with dramatic renovations to the space and Lucio Palazzo as Executive Chef. Head over on Thursdays from 10pm-1am for half-off the entire menu including the Carrillada de Cerdo Tacos (braised pork cheek) and Milanese de Pollo Torta.

• Meal Ticket’s Felicia D. does it again, this time working the grill at Jim’s Steaks on South Street. There’s something about the clang of a metal spatula on a hot griddle… [Meal Ticket]

Unbreaded’s Sandwich Picks 2009

Ben Kessler — Thu, 31 Dec 2009 17:00:46 +0000

It’s been an exciting, sandwich packed year here at Unbreaded. Dare we say, we ate one too many sandwiches. Never! There is no such thing as too many sandwiches. We did however, feel like we should share a few of our favorites from the past year.

Before we get started, let us wish all of our readers a happy, and healthy New Year. Cheers to even more great things coming in 2010. We don’t like the word “best” around here, so hit the jump for our personal sandwich picks of 2009, in no particular order.

Bebe’s Barbecue – Pulled Pork
Mark Coates took the Italian Market by storm when he first opened his barbecue shop, named after his grandmother whose recipes he recreates. We were immediately won over by the massive, unbelievably tender pulled pork sandwich the moment we laid eyes on it. Then we doused it in Coates’ East Carolina sauce, took the first bite, and haven’t been able to stop eating them since.

Paesano’s – The Paesano

Incorporating techniques and ingredients used in dishes at his highly regarded Modo Mio, Peter McAndrews initially started making sandwiches to feed his hungry kitchen staff. The Paesano, his namesake sandwich has evolved over the year; from a slow-cooked roast beef with sweet and sour red cabbage, and peperoncinis to beef brisket with plum tomatoes, horseradish, and a fried egg. Both incarnations are absolutely brilliant, and a stellar example of how fine cooking can be translated into sandwich form.

Barclay Prime – Pub Burger

There are only a few sandwiches that would command $20 or more from our wallets, and this is one of them. The combination of ground NY strip, Kobe strip, ribeye and Kobe filet on top a buttery, fresh baked bun is simply impossible to argue with.

DiNic’s – Pulled Pork

DiNic’s has kept it in the family for four generations, and is a Reading Terminal Market staple. But it’s not the infamous roast pork that we go for. It’s Joe DiNic’s saucy pulled pork, braised in wine and tomato that stole our hearts. Smother in greens, and you’re good to go.

Q.T. Vietnamese Sandwich – House Special Banh Mi

Crusty bread, a plethora of fillings, and an unbeatable price. The House Special is a god-like combination of ham, roasted BBQ pork, pork ears, and pork pate.

A Banh Mi For Me At Q.T.

Jeff Vogel — Wed, 04 Nov 2009 17:00:29 +0000

When Annie Tran opened Q.T. Vietnamese Sandwich a year ago, she wanted to offer a banh mi that was closer to the authentic sandwiches than anything she could find in South Philadelphia. And to ensure that the food was true to the traditional, she brought in her mother, whose recipes come directly from cooking at her temple in Vietnam.

Having tried all of the local bread producers, Annie settled on a bakery in New Jersey whose rolls are crispy, soft, and “not too bready.” Lightly toasted before serving, it is a perfect canvas for the mayo, cucumber, pickled carrot, jalapeno and cilantro that accompany the selection of proteins.

The house special, a combination of Vietnamese ham (cha lua), slow cooked BBQ pork (nem nuong), and pork ears (thit nguoi), is served with a spread of pork liver pate. Other meat options include pork, chicken or beef that is marinated in lemongrass and fish sauce before being grilled. Vegetarians have a couple options of fried tofu sandwiches – which are kept entirely separate from meat sandwiches – prepared either with a lemongrass marinade or sautéed with onions and mushrooms. And for those who still cannot decide, ask for a half-and-half with two fillings.

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Q.T. Vietnamese Sandwich
48 N. 10th St., Philadelphia PA 19107 (Google Map)