Fresh bánh mì sandwiches bursting with colorful vegetables, herbs, and savory fillings
Vietnamese Bánh Mì: History
In the early 19th century, during the expansion to capture Gia Dinh citadel (Saigon), the French brought baguette with them to satisfy their culinary delights while being far away from their motherland. Initially, this type of food was seen as a delicacy for the upper class, not considered a main dish. The "baguette" bread that followed French soldiers into Vietnam was kept its standard French style: about 80 cm long, soft, dense, and served with butter, pâté, and cold cuts on the side.
During war time, to cope with the shortage of wheat flour, Vietnamese bakers began combining mixing rice flour in the recipe, resulting in a smaller baguette with a softer crumb. Later, corn flour and baking powder were also added to the dough-making process. With a closed structure, this allowed the steam from ovens to create a hollower baguette with a fluffy interior while the crust remained crispy. This is a key feature that defines the unique identity of Vietnamese bánh mì.
With less wheat flour, prices also became more affordable, making bánh mì accessible beyond the upper class. With creative business mindset, Vietnamese once again, changed the way they prepare and eat bánh mì. At that time, one bánh mì shop owner in Saigon found that eating bread with butter, cold cuts, and pâté on a plate was too "cumbersome" and time-consuming, so he devised a way to stuff these ingredients into the bread for easy portability. Thus, bánh mì sandwiches became ubiquitous in every corner of Saigon (Ho Chi Minh city nowadays), transforming into a staple food, a "portable meal" that spread to urban areas and even rural regions across Vietnam.
Authentic Bánh Mì street food vendor in Vietnam
Bánh Mì and the world
Bánh mì quickly set its footage with Vietnamese people all over the world since 1975 to the United States, United Kingdom, France, Germany, France, and Australia. Initially, people referred to this dish as "Vietnamese baguette" or "Vietnamese sandwich," identifying it through familiar terms for Westerners. In 2009, bánh mì made waves internationally after receiving high praise from the legendary chef Anthony Bourdain during his visit to Hoi An. He declared it "the best sandwich in the world." Following this endorsement on his show - No Reservations, many tourists flocked to Hoi An to try the bánh mì.
Many believe the lighter, airier version of the French baguette was developed because the dense original couldn't easily accommodate local favorites like cilantro, chilies, pickled vegetables, and various Vietnamese fillings such as chicken floss, fish patties, pâté, roasted pork belly, or assorted cold cuts. Naturally, Maggi sauce—a tangy condiment inspired by Swiss flavors—is often added for a salty touch. While the French traditionally enjoyed their baguettes with just butter and coffee, the Vietnamese transformed this concept into the globally beloved sandwich we know today.
Although the inspiration for Vietnamese bánh mì came from French baguettes, the creativity of the Vietnamese people is undeniable. The transformation includes a crispy, airy baguette, which differs from the densely packed, thick-crusted French version. This sandwich has not only attracted Vietnamese people but also international visitors with its delightful taste. Along with being beloved by tourists, bánh mì has appeared in many places around the world and received praise from international media. The recognition by the Oxford Dictionary meant that the dish was honored to be included, confirming it as a proper noun: "Bánh mì" (banh mi /ˈbɑːn miː/). (Oxford English Dictionary, 2022 edition)
Classic Bánh Mì with ham, pâté, and colorful vegetables
Bánh Mì and me
I was born and grew up in Ho Chi Minh City for more than 30 years. Needless to say, how close I am bonding with bánh mì since childhood to now. During my college times, every morning when I woke up, I used to eat bread before going to classes. My routine was at exactly 6:30, I would stop at the small bread cart in front of my school. I would ask the owner to make me a bánh mì and then sit down, eat on a bench while waiting for my classmates to come to class together. A small bánh mì was 7,000 VND, a large bánh mì was 10,000 VND, and a special bánh mì filled with fillings was only 15,000 VND to fill your stomach. This bánh mì cart was my favorite one stop shop since I could choose among many types of bánh mì. My most beloved ones were bánh mì heo quay, bánh mì thit nuong, and of course, special bánh mì which contained almost every filling in this cart.
Now, living in Edmonton, I'm thrilled to see the growing popularity of bánh mì in the city. Whenever I miss the flavors of home, I can visit places like "Bánh mì Nhơn Hòa" or "Bánh Mì Đây" for an authentic taste of Vietnam. It brings me joy to see fellow Edmontonians discovering and falling in love with this iconic sandwich that has been such an integral part of my life.
If you want to try Vietnamese foods for the very first time, I would encourage you to take a trip to "Bánh mì Nhơn Hòa" or "Bánh Mì Đây" to try out. Their delicious and savory specialties with affordable price will give you an unforgettable experience. Be aware! It can be addicted. Enjoy.
A delicious street food filled with savory grilled meat, fresh herbs, and vegetables
Bánh Mì: A healthy affordable Vietnamese street food
If you are in Edmonton and want to try a real Vietnamese signature, Bánh mì is one of great choices to try. It is filled with tasty ingredients like savory pate, Vietnamese pork sausage, fresh cucumbers, cilantro, fermented carrot and white radish, giving you a nice mix of textures and tastes. This popular street food is not only delicious but also affordable, making it a good option for everyone especially for eating in breakfast. Whether you live in the city or are just visiting, it is easy to find a Bánh mì in Edmonton like “Bánh mì Nhơn Hòa”, “Bánh Mì Đây”. Enjoy a tasty and budget-friendly Vietnamese meal in the heart of the city!
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