“Crispy baguette, silky pâté, sharp pickles — the Bánh Mì doesn’t just feed you, it flirts with you.”
“Crispy baguette, silky pâté, sharp pickles — the Bánh Mì doesn’t just feed you, it flirts with you.”
“A Bánh Mì is what happens when cultures collide — and decide to throw a party.”
“A Bánh Mì is what happens when cultures collide — and decide to throw a party.”
“If love had layers, it would be pickled, herbed, and wrapped in a crispy baguette.”
“If love had layers, it would be pickled, herbed, and wrapped in a crispy baguette.”
Anatomy of a Bánh Mì
There are some things in life that require a certain level of care. Discussing politics with your colleague or telling your parents you dropped out of college are just a few. Trying to agree what ingredients go into making the perfect Bánh mì is certainly another.
Before we get into the nitty gritty, let’s start from the beginning. To your average joe the Bánh mì is just another sandwich but delve a little deeper and you’ll realise it's a culmination of years of history - a glimpse into Vietnam’s past.
The dish first started to appear in the late 1880s as a result of France’s colonisation. Bánh mì (which translates to “Wheat Bread”) was originally quite simple and more in line with the French style of eating bread, in that it was accompanied by some pâté and cold cuts. Often favoured by the upper class it wasn’t until the French left that it truly became the Vietnamese dish it is today.
As the French left in 1954 a lot started to change. With the Vietnamese in charge, the once upper class sandwich became an everyday snack for the common man. Cheap, simple and easy to make it began popping up all over the country. With change happening across the country and Vietnam regaining their culture the anatomy of the Bánh mì also started to change.
What was originally a simple baguette with a pâté spread evolved into a mish mash of everything Vietnamese. Cilantro, mayonnaise, chilies, pickled veggies, pork, chicken, beef, egg, you name it. If ever there was a case for fusion food this was it.
Fast forward to 2018 and you can understand why deciding what goes into the perfect Bánh mì is cause for much debate.
A Bánh mì is what you want it to be. However if you’re like me and can never make up your mind, check out the anatomy of a Bánh mì below.
The Bread
Don’t underestimate the importance of bread. After all, Bánh mì quite literally translates to “Wheat Bread”. The thing is, what makes Bánh mì baguettes so special is they’re what we like to refer to as the “Crunch-to-Fluff” ratio. A perfect Bánh mì should be like biting into a crispy cloud. It sounds like heaven right? Crunchy fluffy heaven.
The Vegetables
Peter Piper picked a peck of pickled peppers. If Peter Piper picked a peck of pickled peppers, then how many pickled peppers did Peter Piper pick?
Don’t worry. We don’t know either. But what we do know is that no matter how you eat your Bánh mì its gotta have a mix of vegetables - ideally pickled. Daikon, carrots, and radish to name a few. Throw in some coriander and spring onion and you’re mouth will think it's conducting a symphony orchestra.
Feeling adventurous? Ask for chili. If it’s not seriously affecting your ability to talk after each bite you’re not using the right chili.
The Protein
This is where you can really be creative.
A Bánh mì generally consists of one or more filings - pork being the original hero, with a form of devon (AKA “chả lụa”) most commonly used. Other filings include pork belly (crispy crackling included), Vietnamese sausage, grilled pork, grilled chicken, chicken floss, sardines, meatballs and tofu.
The Spreads
The most commons spreads found in your typical Bánh mì are pork liver pâté, mayonnaise, and butter. We never said it was healthy.
Did I mention some people add Laughing Cow cheese? It’s your choice.
The Seasoning
Asides from the filings, spreads and assortment of vegetables, your typical Bánh mì is doused with a healthy serving of soy sauce or Maggi seasoning sauce. Remember I said that originally the Bánh mì was an upper class dish? Upper class no more. The cheaper the better.
You get it - the perfect Bánh mì is what you want it to be. If you’re not one to make your own decisions, below is a list of places you’ll be sure to love.
Ho Chi Minh
Address: 26 Lê Thị Riêng, Ben Thanh, District 1, Ho Chi Minh City, Vietnam
Tip: They only open at 3:00pm
Price: approx. 35,000 VND, a tad on the expensive side, but its massive.
Address: 62 Nguyễn Văn Tráng, District 1, Ho Chi Minh City, Vietnam
Tip: Best to get there early (i.e. 8am)
Price: approx. 17,000 VND
Address: 37 Nguyễn Trãi, Ho Chi Minh City - the address is 37, but it’s at Hem (Alley) 39
Tip: Only open from about 4:30pm – 7:30pm
Price: approx. 16,000 VND
Address: 53 Cao Thắng, District 3, Ho Chi Minh City
Tip: Get there early, they open at 7:00am and operate until they sell out
Prices: approx. 40,000 VND
Hanoi
Bánh Mì Trâm
Address: 30 Đình Ngang, Hoàn Kiếm District, Hanoi
Tip: Ask for Bánh Mì Thập Cẩm
Price: approx. 30,000 VND
Address: 8 Chả Cá, Hoàn Kiếm District
Tip: Famous for their pâté - don’t go without it
Price: approx. 15,000 VND
Address: 34 Lò Sũ, Hoàn Kiếm District
Tip: One of the oldest places with fresh baguettes being made every 3 hours
Price: approx. 15,000 VND
Bánh Mì Phố Cổ
Address: 38 Đinh Liệt, Hoàn Kiếm District
Tip: Try the “Bánh Mì Bít Tết”
Price: approx. 25,000 VND