Bánh mì (/ˈbɑːn ˌmiː/ or /ˈbæn ˌmiː/ Vietnamese pronunciation: [ɓǎɲ mî]) is the Vietnamese word for bread. Bread, or more specifically the baguette, was introduced by the French during the colonial period in Vietnam. The bread most commonly found in Vietnamese cuisine is a single-serving baguette that is usually airier than its Western counterpart, with a thinner crust. Unlike the traditional French baguette, the Vietnamese baguette is made with rice flour along with wheat flour (see rice bread).
Commonly well-known along with Pho, Vietnamese baguette sandwiches, called Banh Mi, have attracted a growing fan base around the word. The uniqueness of Banh mi not only lies within the light and crispy baguette, but also the variation of flavors Vietnam fillings bring out the most amazing flavor.
This baguette sandwich filled with greens and a choice of fillings, including pâté and freshly made omelet, is so delicious that it’s been imitated around the world. In the north chefs stick to the basic elements of carbohydrate, fat and protein—bread, margarine and pate—but head south and your banh mi may contain a more colorful combination of cheese, cold cuts, pickled vegetables, sausage, fried egg, fresh cilantro and chili sauce.
Be prepared for long waiting lines of this popular Banh Mi store for both locals and tourists.
Banh mi Huynh Hoa, 26 Le Thi Rieng, Ben Thanh Ward, District 1. Price: 33,000 VND/ baguette (from $1.5 USD)