Dish · vietnamese
Banh Mi
A short, thin-crusted baguette split and filled with a pork protein, pate, pickled carrot and daikon, cilantro, and chili, eaten as a handheld lunch.
Where it comes from
The baguette and pate came from French colonial rule in Vietnam; after the French left, Vietnamese cooks lightened the bread and added local pickles and herbs, turning a colonial import into a distinct dish.
What cooks argue about
Cooks argue over the bread: a rice-flour-blended baguette with a thin, shattering crust and airy crumb, versus an all-wheat loaf, which is denser and holds the fillings without going soggy as fast.
Nobody has published a banh mi recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.