What at first was a curiosity has picked up fans who seem to have bought into the concept that, yes, you can stuff anything in a hoagie roll.

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Pink Bee Curry & Sandwiches isn’t your typical Thai takeout. The owners made sure of that. Beef Panang on a hoagie roll. Yellow curry chicken salad?

The family-owned Ballard spot is where Thai-meets-banh-mi-meets-Chipotle. Traditional curry and Thai rice dishes are offered up as a salad or a sandwich. What at first was a quirky curiosity has picked up fans who seem to have bought into this concept that, yes, maybe you can stuff anything in a hoagie.

The menu: The fast-casual concept boils down to four dishes (each $9.50): braised pork, panang curry (chicken, beef or tofu), yellow curry chicken and satay (chicken or tofu). Pick one of the proteins and then choose rice, salad or the most popular option, bread. Two rice options: white or Red Cargo rice (similar to brown rice). Two bread options: potato or Dutch Crunch hoagie. Salad comes with romaine lettuce, slivers of carrot, red onion, cucumber and cilantro.

Pink Bee Curry & Sandwiches

Thai

2010 N.W. 56th St., Seattle; 11 a.m.-3 p.m. and 4 p.m.-8:30 p.m. daily; 206-466-1650 or on Facebook

It’s an easy-to-follow step-by-step menu with pictures and branch-tree diagrams on how to order. A traditional takeout menu with items such as Pad Thai and fried rice is available, though most come for the novelty of the Thai takeout on a hoagie roll.

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Don’t miss: The braised-pork sandwich, the main draw, is an Asian tweak of the Paseo version, complete with mounds of thick chunks of caramelized onions to go with pork that’s been marinated in Five-Spice seasoning and soy sauce. Sandwiches are served with pickled mustard greens, a spicy green-chili sauce, cilantro and an olive-oil mayo.

Like Paseo or Un Bien’s Cuban sandwich, this version is a two-napkin affair, overstuffed with shards of succulent pork leaving plenty of pork drippings in its wake. The denser, crusty Dutch Crunch is the better bread option. This sandwich is substantial, more filling than a banh mi — and you can get it topped with a fried egg for a buck more.

The Red Cargo rice is chewy and nutty, though with the chicken satay, the dish is more like a quinoa salad. The satay works better as a sandwich. But not everything works as a sandwich. The Beef Panang Curry, with caramelized onions, sweet peppers and cilantro isn’t bad, though not as good as with starchy rice.

Prices: Two sandwiches and a chicken satay with rice totaled $28.50, enough for three.