What is Banh Mi

In Vietnamese cuisine, bánh mì or banh mi Vietnamese is a short baguette with a thin, crispy crust and a soft, airy texture. It is often split lengthwise and stuffed with flavorful ingredients like a submarine sandwich and served as a meal called bánh mì thịt. Plain banh mi can also be eaten as a staple food.

A typical Vietnamese bread or sandwich combining meat and vegetables from Vietnamese local cuisine such as cha loa (pork sausage), coriander leaves (coriander), cucumbers, pickled carrots and pickled radishes with spices from French cuisine Thing. As a pâté, with red pepper and buttery mayonnaise. However, it uses a variety of popular fillings, from shumai (Chinese food) to ice cream. In Vietnam, it's common to eat rolls or sandwiches for breakfast or as a snack.

Baguettes were introduced to Vietnam by the French during the Nguyen dynasty in the mid-19th century and became a staple in the early 20th century. In the 1950s, a uniquely Vietnamese-style sandwich appeared in Saigon and became a popular street food, also known as Bánh mì Sài Gòn ("Saigon sandwich", "Saigon-style banh mi"). After the Vietnam War, overseas Vietnamese spread the banh mi sandwich to countries such as Australia, Canada and the United States. In these countries it is commonly sold in Asian bakeries.

The History Of Banh Mi

Bánh Mì (pronounced banh mi) means “bread” in Vietnamese, but it also means a special kind of sandwich: a fusion of two cultures, and how food has always been linked to history. A classic example of how...

The story begins in the mid-19th century, when Vietnam came under French colonial rule. The French brought baguettes and the Vietnamese started eating bread like they did. It is typically a platter of ham, butter, cheese and pate.

It wasn't until 1954, when French rule ended, that the Vietnamese finally began to exert their own influence on the French sandwich.

This unique Vietnamese-style sandwich first appeared on the streets of Saigon, but it didn't take long for new food trucks and restaurants to spread across the country to bring these delicious and affordable sandwiches to the masses. did.

After the fall of Saigon in 1975, millions of Vietnamese refugees fleeing the Vietnam War landed in major US and European cities, and banh mi was introduced to new communities. Over time, the Vietnamese sandwich has grown in popularity and is now an international sandwich sensation.Today, banh mi can be found in restaurants, bakeries, street vendors and food trucks around the world.

The Anatomy Of Bánh Mì

For starters, banh mi is a fluffy, crusty French baguette that combines meat, vegetables, and other spices. Balancing different textures and temperatures, banh mi also has an unusual flavor profile that is salty, sour, savory, sweet and aromatic all at once. 

It's become a staple of Vietnamese cuisine, so is its versatility. You can swap Vietnamese cold cuts for traditional proteins like grilled pork or chicken, soy with a few sprinkles of Maggi Seasoning Sauce, or go vegetarian. Although there are many variations that can be served to anyone, the main ingredients that typically make up a banh mi sandwich are:

• BREAD: airy, crispy French-styled baguette
• PROTEIN: Vietnamese ham, steamed pork roll or other meats
• VEGETABLES: sliced cucumber, pickled carrot & daikon
• HERBS & SPICES: crisp cilantro, fresh chilis and/or jalapeño
• CONDIMENTS: pâté, butter, mayonnaise or soy sauce

How To Make Banh Mi

There are many ways to make Vietnamese Banh Mi that you can refer to. Here is one of those ways, let's join Da Nang Tours City to see how to make Banh Mi step by step below.

Ingredients

• ½ cup rice vinegar

• ¼ cup white sugar

• ¼ cup water

• ¼ cup matchstick-cut carrots

• ¼ cup peeled and matchstick-cut daikon radish

• ¼ cup thinly sliced white onion

• 1 skinless, boneless chicken breast half

• 1 pinch garlic salt, or to taste

• ground black pepper to taste

• 1 (12 inch) French baguette

• 4 tablespoons mayonnaise

• ¼ cup thinly sliced cucumber

• 1 tablespoon fresh cilantro leaves

• 1 small jalapeno pepper, cut into 1/16-inch-thick matchsticks

• 1 wedge lime

Directions

Step 1:

Put rice vinegar, sugar and water in a pan and mix. Boil over medium-high heat, stirring until sugar dissolves, about 1 minute. Allow the mixture to cool.

Step 2:

Put carrots, radishes and onions in a bowl. Pour over the chilled vinegar mixture and marinate for at least 30 minutes.

Step 3:

While vegetables are marinating, set oven rack about 6 inches away from heat source and preheat grill. Lightly oil a slotted grill pan.

Step 4:

Sprinkle chicken breast with garlic salt and pepper.

Step 5:

Place chicken in prepared skillet and grill, about 6 minutes on each side, until browned in center and no pink in color, flipping once.

Step 6:

Place chicken on a cutting board. Cut into bite-sized pieces.

Step 7:

Cut the baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the filling.

Step 8:

Lightly toast the baguette on the grill for 2-3 minutes.

Step 9:

After marinating the vegetables, drain the excess vinegar mixture.

Step 10:

To assemble the sandwich, coat each half of the toasted baguette with mayonnaise. Layer the chicken on the bottom half of the pan. Garnish with cucumbers, drained pickles, cilantro and jalapeños. Squeeze the lime wedges over the filling and cover with the top half of the baguette.

Step 11:

To serve, cut into two 6-inch sandwiches.