No one comes to Vietnam without trying the infamously flavourful Banh Mi Sandwich. The taste is beyond that of any sandwich you’d eat in any Western Nation. And we have the ultimate guide.
Be prepared for a little rumble in your stomach and eye-watering images of Vietnam’s most delicious cultural export.
What is a Banh Mi?
Essentially it is a crusty baguette with fillings. The fillings can be anything from pickled local vegetables and roast pork to chunks of meatballs in a tomato sauce. Rather than have a defined set of Banh Mi rules, the Vietnamese have experimented and perfected a number of different varieties. With each local Banh Mi street chef a master of their own recipe.
So, where does the Banh Mi come from? What are the classic Banh Mi sandwich types? And why do people love eating Banh Mi?
A brief history of the Banh Mi
The banh mi is a style of bread originating from France mixed with Asian fillings. When the French invaded Vietnam and the Indochina region in 1887, the French couldn’t cope without their favourite snack: the banquette.
So flour was imported by the shipload in the mid-nineteenth century. Ham or pork was locally cured to French tastes. Cold cuts were developed to satisfy the European palette. The cheese was imported, then eventually produced in farms around the South of Vietnam.
Local pate chaud was also produced, along with European style jams. The flavors became a part of French Indochina and it’s culture. The Banh, or Pain, is the Vietnamese name for bread. They called it Banh Tay, or foreign bread. It was considered a delicacy and an expensive one.
Though initially brought in by the French to satisfy their community, it was crafted by various ethnic and geographical communities across Vietnam, eventually becoming claimed by the Vietnamese as a cuisine of national pride.
The Banh Mi sandwich has had quite the culinary journey through Vietnam during the 20th and 21st Centuries. How did the Banh Mi become Asian?
The 20th Century was a turbulent time for Planet Earth. Both World Wars changed the very nature of the Banh Mi in Vietnam. Transport problems led to issues of importing and exporting goods. Ingredients were modified, so the Banh could still be produced. This led to a change in the production of the baguette using rice flour. This was the same flour that produced noodles. Hence, the name Banh Mi, or bread made with a mix of wheat and rice flour.
The 1950’s changed the idea that the Baguette must stay completely European. Mass production over time made bread to be as cheap as rice or noodles. Mass-produced cheese and mayonnaise were available for use. Pate and meats were cured with Asian seasoning. Vegetables, such as carrot and radishes were sliced and pickled. Add fresh cucumber and cilantro, and you had the first Banh Mi Sandwiches in Saigon.
The Vietnamese sandwich was poised to become the legend that it is today. Hoa Ma was one of the first bakeries in Saigon. Hanoi began to sell them from baskets on bicycles. The Banh Mi revolution had begun.
Banh Mi Sandwich- basic ingredients
Nowadays, most Banh Mi vendors have a basic practice to form the sandwich. These are listed below:
A roll of warm crusted bread (rice or wheat flour or 50% of both)
A filling or fillings (cold cut slices / grilled meat / cheese / eggs / tofu)
Pickled vegetables (carrots/daikon or white radish, usually stored in boiled white vinegar, sugar and salt and left for a few hours or days)
Fresh vegetables (cucumber slices / cilantro / chilli)
Spread (Mayonnaise / margerine/ cheese)
Condiments (e.g. Soy sauce/ fish sauce/ chilli sauce)
Without the basic elements, it is difficult to say it’s the real deal. This is a Vietnamese Sandwich after all, not a baguette from France.
Making a Banh Mi – step by step
The bread comes out of the oven
The bread is cut in half
The spread is applied to the bread.
After that, the condiments are sprinkled onto the spread.
The pate is applied to the bread. Some prefer an alternate bit of mash, such as smashed avocado
The main filling (s) are placed on top, in slices, shreds or chunks
These are topped with pickled vegetables
Fresh vegetables are stuffed into the banquette
The Banh Mi is placed into wrapping, ready to serve. Voila, Bon Appetit!
Obviously, all bakeries and vendors add their own twist to this Vietnamese sandwich. A saturated industry such as this requires a niche to have a culinary edge in the market.
The fillings differ according to specific styles produced. The Vietnamese sandwich caters to all tastes and specific dietary requirements. There’s a Banh Mi for every occasion nowadays. Source: https://vietnamisawesome.com/articles/banh-mi-types/
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