Bánh mì thịt nướng (baguette with grilled meat)
|Alternative name(s)||Vietnamese sandwich|
|Place of origin||Vietnam / French Indochina|
Bánh mì (/ /; Vietnamese pronunciation: [ɓǎɲ mî]) 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, so as a result, has a thinner crust.
In the western hemisphere, especially in areas with substantial Vietnamese expatriate communities, the term is used to refer to a type of meat-filled sandwich on bánh mì bread, found in Vietnamese bakeries. Typical fillings include steamed, pan-roasted or oven-roasted seasoned pork belly, Vietnamese sausage, grilled pork, grilled pork patties, spreadable pork liver pâté, pork floss, grilled chicken, chicken floss, canned sardines in tomato sauce, soft pork meatballs in tomato sauce, head cheese, fried eggs, and tofu. Accompanying vegetables typically include fresh cucumber slices, cilantro (leaves of the coriander plant) and pickled carrots and daikon in shredded form. Common condiments include spicy chili sauce, sliced chilis, mayonnaise, and cheese.
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 innovations made by or introduced and is often eaten in Saigon and is known as bánh mì Sài Gòn ("Saigon-Style" banh mi), the most popular form is banh mi thit ("thit" means "meat"). However, even in Vietnam, "a bánh mì for breakfast" implies a meat-filled sandwich for breakfast, not just bread.
The 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, chili peppers, and pickled carrots.
The classic version, bánh mì thịt nguội, sometimes known as bánh mì đặc biệt or "special combo", is made with various Vietnamese cold cuts, such as sliced pork or pork bellies, chả lụa, and head cheese, along with the liver pâté and vegetables.
Some restaurants also offer bánh mì chay, a vegetarian option, made with tofu or seitan. In Vietnam, vegetarian sandwiches are rarely found on the streets. They are usually made at Buddhist temples during special religious events.
Another option is the breakfast bánh mì, either with scrambled eggs served in a baguette; the version eaten more widely for breakfast in Vietnam is eggs fried sunny-side-up with onions, sprinkled with soy sauce or Maggi sauce, and eaten with a fresh (and sometimes buttered) baguette.
- Vietnamese cuisine
- Chow mein sandwich, an east coast Chinese-American sandwich
- Lee's Sandwiches
- St. Paul sandwich, a midwestern Chinese-American sandwich
- Nicholls, Walter (February 6, 2008). The Banh Mi of My Dreams. Washington Post.
- ROBYN ECKHARDT, Saigon's Banh Mi , Wallstreet Journal, July 30, 2010
- Bánh mì Sài Gòn ở Mỹ
- "Bánh mì Sài gòn nức tiếng thế giới", TuanVietNam, 2012/10/20
- "Oxford English Dictionary retrieved 2011.03.24
- Andy Bloxham. Heart symbol enters Oxford English Dictionary "The Telegraph", March 24, 2011
- Daniel Young. "East Meets West in 'Nam Sandwich", New York Daily News, September 25, 1996.
- Andrea Nguyen. "Master Banh Mi Sandwich Recipe", Viet World Kitchen, retrieved 2010.04.03
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