Bánh mì is a Vietnamese term for all kinds of bread. Bread, or more specifically the baguette, was introduced by the French during its colonial period. The bread most commonly found in Vietnam is a single serving baguette, therefore the term bánh mì is synonymous with this type of bread. The bánh mì is usually more airy than its Western counterpart, with a thinner crust.
There are several variations of the Banh Mi to be had, but most start with the French style ingredients pâté and mayonnaise with native Vietnamese ingredients, such as cilantro, fish sauce,with pickled carrots and daikon raddish. The variations come in the meat served such as head cheese, pressed cold cuts, shredded pork, BBQ pork, meatballs. I’ve been far enough out in the countryside to be served chicken skin, so there are no strict recipes to follow.
The classic version, bánh mì thịt nguội, sometimes known as bánh mì đặc biệt or “special combo”, is made with various Vietnamese , such as sliced pork or pork bellies, chả lụa (pork sausage), and head cheese, along with the liver pâté and vegetables.
Breakfast bánh mì is also quite popular, with scrambled eggs, or fried sunny-side-up with onions, sprinkled with soy sauce or Maggi sauce, served on a fresh (and sometimes buttered) baguette
Suggested Stands to Try:
On Nguyen Trai, opposite Zen Plaza from 4pm every day there is a woman who makes banh mmi thit nuong. She’s the best in town. Apparently she sells out everyday, so don’t be late.
At Banh Mi Huynh Hoa located at 26 Le Thi Rieng
bánh mỳ Huỳnh Kỳ – Chợ Lớn171 – 173 Lê Quang Sung, P. 6, Quận 6, TP. HCM