Banh My in Vietnam
Banh mi is one of the greatest examples of fusion food done extremely well — a representation of Vietnam and France, all stuffed into a handheld crusty baguette. Vietnam travel tour packages
Many have called it one of the finest sandwiches in the world, and I can’t disagree, it’s an absolute gem of a sandwich, fully worth traveling to Vietnam (or Saigon) just to eat.
The sandwiches were fine, but by and large they lacked personality and barely filled my hunger. Ho Chi Minh City, formerly Saigon, has served me a couple of satisfying bánh mì, one from Bánh Mì Huỳnh Hoa, stuffed with assorted Vietnamese charcuterie, pickled carrots and daikon, chilies and fresh herbs, and the other a remarkable vegan version that could stand up to any meat-filled baguette. Yet none, until that finger-licking moment, had reached the point where I would get on a plane with eager anticipation to hold this 7-inch flavor bomb in my hands.
In the Vietnamese language, these sandwiches would be referred to as e.g. bánh mì xíu mại for a baguette with crushed pork meatball, bánh mì pâté chả thịt for a baguette or sandwich with pâté, Vietnamese sausage and meat, usually pork bellies, since it is the most common kind of meat. Almost all of these varieties are innovations made by or introduced in Saigon and they are known as bánh mì Sài Gòn (“Saigon-Style” banh mi); the most popular form is bánh mì thịt (thịt means “meat”). However, even in Vietnam, “a bánh mì for breakfast” implies a meat-filled sandwich for breakfast, not just bread. Halong bay Jasmine cruise
The south-central coastal town of Hoi An is most commonly known as a beloved tourist destination where vacationers soak up the history and architecture of this once-prosperous trading port, but I know it as the Vietnamese town with the best bánh mì vendors.
The Vietnamese sandwich, sometimes called a “bánh mì sandwich”, is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté, and mayonnaise) with native Vietnamese ingredients, such as cilantro, cucumber, and pickled carrots and daikon.