Banh Mi: the Vietnamese Sandwich — the Greatest Fusion in History
Banh mi is the result of French colonial influence on Vietnamese cuisine: a crispy baguette filled with pâté, pork, pickled vegetables, coriander and chilli. It is a genius of simplicity and contrast.
History of the dish
The French brought wheat bread to Vietnam in the 19th century. The Vietnamese adapted the recipe: adding rice flour to the dough for a crispy thin crust and replacing French fillings with local ones — creating something entirely new.
Key ingredients
Banh mi bread (flour and rice flour, yeast, salt), pork liver pâté, grilled pork cha lua or barbecue pork, pickled carrot and daikon (in rice vinegar), coriander, chilli, mayonnaise.
How to cook at home
Pickle the vegetables a day ahead: carrot and daikon in julienne, rice vinegar with sugar and salt, 10 minutes then into a jar. Warm the bread before serving — a crispy crust is non-negotiable.
