1st Ward Sandwich’s Bánh Mì

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Paul Frost fostered such warm youthful feelings about entering the culinary world that he yearned to run a business before acquiring the acumen to cook. With education having engendered even more passion, the 30-year-old is reveling as the proprietor of 1st Ward Sandwich, Front and Morris streets.

“We’ve not been here long, but each day becomes better,” the Bensalem inhabitant said of reactions to his Pennsport-based brainchild. “This area is home to so many super friendly people, so it’s great to be able to give them another food option.”

The rookie overseer became aware of the space through a friend, and it emerged as the victor from among nearly three dozen spots. Enamored with the prospect of helping residents to regard his creations as evidence of his nutritional know-how, he has developed additional appreciation for what offering high-quality selections can contribute to a community.

“My enthusiasm is pretty evident,” the Restaurant School at Walnut Hill College alumnus said. “It’s much more than slapping ingredients together or throwing them in a pot. I think this neighborhood gets that, and I want to build on the flavors of the food and make something really dynamic for them to enjoy.”

Through personal enterprises and 1st Ward endeavors, Frost has come to count the Philadelphia Phillies as clients, with 13 sandwiches proving lucky charms in hampering their hunger. The popularity of the bánh mì, which is the Vietnamese term for all bread varieties, prompted him to share its preparation with readers.

“This is definitely one of my favorites,” he said of the offering, which he complements with pickled vegetables and sriracha mayonnaise.

Reflecting his respect for constructing perfect provisions, the three-and-a-half hour labor of love finds Frost furthering his focus on promoting a culturally rich palate, with its Asian influence uniting with his attractions to Mediterranean and Middle Eastern delicacies.

“We care about what we present to customers,” he said. “With the bánh mì, we’re looking to be flawless.”

Ingredients:

5 pounds of pork belly
Chinese five-spice powder
Salt and pepper, to taste
2 cups of hoisin sauce
Juice and zest of four oranges
4 cups of carrots
4 cups of celery
4 cups of onions
A gallon of chicken stock
Fresh parsley
Black peppercorns
20 cloves of garlic
1 cup of honey

Directions:

Preheat the oven to 350 degrees.

Heavily coat the pork belly with the five-spice powder, salt and pepper, and apply a quick sear on both sides. Place the meat in a casserole dish, and add the remaining ingredients.

Cook for three-and-a-half hours. Let the pork cool in the liquid, remove it from the dish, and slice it thin. Sear in a hot pan until crispy. Serve on a baguette.

Owner Paul Frost

1st Ward Sandwich

Owner: Paul Frost
Opened: June 10, 2015
Front and Morris streets
215-551-8000
1stwardphilly.com

Contact the South Philly Review at editor@southphillyreview.com.

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