Bánh mì

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Template:Short description Template:EngvarB Template:Use dmy dates Template:Expand Vietnamese Template:Infobox food

In Vietnamese cuisine, Template:Lang, bánh mỳ or banh mi (Template:IPAc-en,<ref>Template:Cite dictionary</ref><ref>Template:Cite dictionary</ref><ref>Template:Cite dictionary</ref><ref name="M-W">Template:Cite dictionary</ref> Template:IPAc-en;<ref>Template:Cite dictionary</ref><ref name="M-W" /> Template:IPATemplate:Clarify, 'bread' (Hanoi: [ɓaʲŋ̟˧˥.mi˧˩] or Saigon: [ɓan˧˥.mi˧˩])), is a short baguette with thin, crisp crust and a soft, airy texture. It is often split lengthwise and filled with meat and savory ingredients like a submarine sandwich and served as a meal, called Template:Lang. Plain Template:Lang is also eaten as a staple food.

A typical Vietnamese roll or sandwich is a fusion of proteins and vegetables from native Vietnamese cuisine such as Template:Lang (Vietnamese sausage),<ref>Template:Cite web</ref> coriander (cilantro), cucumber, pickled carrots, and pickled daikon combined with condiments from French cuisine such as Template:Lang, along with red chili and mayonnaise.<ref>Template:Cite news</ref> However, a variety of popular fillings are used, like Template:Lang (Chinese barbecued pork), xíu mại (Vietnamese minced pork), nem nướng (grilled pork sausage), Đậu Hũ (tofu), and even ice cream, which is more of a dessert. In Vietnam, bread rolls and sandwiches are typically eaten for breakfast or as a snack.

The baguette was introduced to Vietnam by the French in the mid-19th century, during the Nguyễn dynasty, and became a staple food by the early 20th century.<ref>Template:Cite web</ref> In the 1950s, a distinctly Vietnamese style of sandwich developed in Saigon, becoming a popular street food, also known as Template:Lang ('Saigon sandwich' or 'Saigon-style Template:Lang').<ref>Saigon-Style Banh Mi Template:Webarchive, Los Angeles Times</ref><ref name="bm" /> Following the Vietnam War, overseas Vietnamese popularized the Template:Lang sandwich in countries such as Australia, Canada and the United States. In these countries, they are commonly sold in Asian bakeries.

Terminology

Template:Lang and Template:Lang

In Vietnamese, the word Template:Lang is derived from Template:Lang (which can refer to many kinds of food, primarily baked goods, including bread) and Template:Lang ("wheat"). It may also be spelled Template:Lang in northern Vietnam. Taken alone, Template:Lang means any kind of bread, but it could refer to the Vietnamese baguette or the sandwich made from it. To distinguish the unfilled bread from the sandwich with fillings, the term Template:Lang ("plain bread") can be used. To distinguish Vietnamese-style bread from other kinds of bread, the term Template:Lang ("Saigon-style bread") or Template:Lang ("Vietnam-style bread") can be used.

A folk etymology claims that the word Template:Lang is a corruption of the French Template:Lang, meaning soft, white bread.<ref>Template:Cite web</ref> However, Template:Lang (or its Nôm form, Template:Vi-nom) has referred to rice cakes and other pastries since as early as the 13th century, long before French contact.<ref>Template:Cite wikisource</ref>

History

Bánh mì chà bông, giò lụa, chili pepper

The word Template:Lang, meaning "bread", is attested in Vietnamese as early as the 1830s, in Jean-Louis Taberd's dictionary Template:Lang.<ref>Template:Cite encyclopedia</ref> The French introduced Vietnam to the baguette, along with other baked goods such as pâté chaud, in the 1860s, at the start of their imperialism in Vietnam.<ref name="wp">Template:Cite news</ref> Many sources characterize Template:Lang primarily as a French bread tradition adapted in Vietnam, with local fillings added atop the colonial-era baguette base. Vietnamese vendors layered herbs, pickles, chiles, and meats onto this foundation, producing a distinctive Saigon street-food form by the mid-20th century.<ref name="Vũ Hồng Liên">Template:Cite book</ref><ref name="NYT Moskin"/><ref name="wp"/> Northern Vietnamese initially called the baguette Template:Lang, literally "Western bánh", while Southern Vietnamese called it Template:Lang, "wheat bánh".<ref name="WSJ Eckhardt" /><ref name="CR Lam" /> Nguyễn Đình Chiểu mentions the baguette in his 1861 poem "Template:Lang".<ref>Template:Cite web</ref> Due to the price of imported wheat at the time, French baguettes and sandwiches were considered a luxury. During World War I, an influx of French soldiers and supplies arrived. At the same time, disruptions of wheat imports led bakers to begin mixing in inexpensive rice flour (which also made the bread fluffier). As a result, it became possible for ordinary Vietnamese to enjoy French staples such as bread.<ref name="Hương Giang" /><ref name="Lê Văn Nghĩa">Template:Cite news</ref><ref name="CR Lam" /> Many shops baked twice a day, because bread tends to go stale quickly in the hot, humid climate of Vietnam. Baguettes were mainly eaten for breakfast with some butter and sugar.<ref name="Vũ Hồng Liên" />

A Template:Lang stand in Ho Chi Minh City

Until the 1950s, sandwiches hewed closely to French tastes, typically a jambon-beurre moistened with a mayonnaise or liver Template:Lang spread.<ref name="Hương Giang" /><ref name="Lê Văn Nghĩa" /><ref name="Vũ Hồng Liên" /><ref name="NYT Moskin">Template:Cite news</ref> The 1954 Partition of Vietnam sent over a million migrants from North Vietnam to South Vietnam, transforming Saigon's local cuisine.<ref name="WSJ Eckhardt" /> Among the migrants were Template:Lang and Template:Lang, who opened a small bakery named Template:Lang in District 3. In 1958, Template:Lang became one of the first shops to sell Template:Lang.<ref name="Hương Giang" /><ref>Template:Cite news</ref><ref>Template:Cite magazine</ref> Around this time, another migrant from the North began selling Template:Lang sandwiches from a basket on a mobylette,<ref>Template:Cite news</ref> and a stand in Gia Định Province (present-day Phú Nhuận District) began selling Template:Lang sandwiches.<ref>Template:Cite news</ref> Some shops stuffed sandwiches with inexpensive Cheddar cheese, which came from French food aid that migrants from the North had rejected.<ref name="Vũ Hồng Liên" /> Vietnamese communities in France also began selling Template:Lang.<ref name="CR Lam" />

After the Fall of Saigon in 1975, Template:Lang sandwiches became a luxury item once again.<ref name="WSJ Eckhardt" /> During the so-called "subsidy period", state-owned phở eateries often served bread or cold rice as a side dish, leading to the present-day practice of dipping Template:Lang in phở.<ref name="KHPT Trinh Quang Dung 3">Template:Cite news</ref> In the 1980s, Đổi Mới market reforms led to a renaissance in Template:Lang, mostly as street food.<ref name="WSJ Eckhardt" />

Meanwhile, Vietnamese Americans brought bánh mì sandwiches to cities across the United States. In Northern California, Template:Lang and his sons are credited with popularizing Template:Lang among Vietnamese and non-Vietnamese Americans alike through their food truck services provider and their fast-food chain, Lee's Sandwiches, beginning in the 1980s.<ref name="CR Lam" /> Sometimes Template:Lang was likened to local sandwiches. In New Orleans, a "Vietnamese po' boy" recipe won the 2009 award for the best po' boy at the annual Oak Street Po-Boy Festival.<ref>Template:Cite news</ref> A restaurant in Philadelphia also sells a similar sandwich, marketed as a "Vietnamese hoagie".<ref>Template:Cite web</ref>

Bánh mì in California

Since the 1970s, Vietnamese refugees from the Vietnam War arrived in London and were hosted at community centers<ref>Template:Cite web</ref> in areas of London such as De Beauvoir Town eventually founding a string of successful Vietnamese-style canteens in Shoreditch where bánh mì alongside phở, was popularised from the 1990s.

Template:Lang sandwiches were featured in the 2002 PBS documentary Sandwiches That You Will Like. The word Template:Lang was added to the Oxford English Dictionary on 24 March 2011.<ref>"Oxford English Dictionary Template:Webarchive retrieved 2011.03.24</ref><ref>Andy Bloxham. "Heart symbol enters Oxford English Dictionary". The Daily Telegraph, 24 March 2011.</ref> As of 2017, Template:Lang is included in about 2% of U.S. restaurant sandwich menus, a nearly fivefold increase from 2013.<ref>Template:Cite magazine</ref> On 24 March 2020, Google celebrated bánh mì with a Google Doodle.<ref>Template:Cite web</ref>

Ingredients

Bread

Loaves of Template:Lang at Dong Phuong Oriental Bakery in New Orleans

A Vietnamese baguette has a thin crust and white, airy crumb. It may consist of both wheat flour and rice flour.<ref name="Hương Giang" />

Besides being made into a sandwich, it is eaten alongside meat dishes, such as bò kho (a beef stew), curry, and Template:Lang. It can also be dipped in condensed milk (see Sữa Ông Thọ).

Fillings

Assembling a bánh mì

A Template:Lang sandwich typically consists of one or more meats, accompanying vegetables, and condiments.

Accompanying vegetables typically include fresh cucumber slices or wedges, leaves of the coriander plant and pickled carrot and daikon in shredded form (Template:Lang). Common condiments include spicy chili sauce, sliced chilis, seasoning sauce, and mayonnaise.<ref name="wp"/><ref name="CR Lam">Template:Cite journal</ref> These sandwiches can even be filled with seared tofu.<ref>Template:Cite web </ref>

Varieties

Bánh mì to eat with bò kho

Many fillings are used. A typical Template:Lang shop in the United States offers at least 10 varieties.<ref name="Ngọc Lan">Template:Cite news</ref>

The most popular variety is Template:Lang, thịt meaning "meat". Template:Lang (also known as Template:Lang, Template:Lang, or "special combo") is made with various Vietnamese cold cuts, such as sliced pork or pork belly, chả lụa (Vietnamese sausage), and head cheese, along with the liver Template:Lang and vegetables like carrot or cucumbers.<ref>Andrea Nguyen.Template:Cite webViet World Kitchen, retrieved 2025.06.30</ref><ref name="WSJ Eckhardt">Template:Cite news</ref><ref name="bm">Template:Cite web</ref><ref>"Bánh mì Sài gòn nức tiếng thế giới" Template:Webarchive, TuanVietNam, 2012/10/20</ref>

Other varieties include:

Bánh mì chảo
Bánh mỳ que

Nowadays, different types of Template:Lang are popular. For example, bánh mì que is thinner and longer and can be filled with various ingredients just as normal Template:Lang.

Notable vendors

Bánh mì sold in Lee's Sandwiches.

Prior to the Fall of Saigon in 1975, well-known South Vietnamese Template:Lang vendors included Template:Lang and Template:Lang (which opened in 1968<ref name="Hương Giang">Template:Cite news</ref>).

In regions of the United States with significant populations of Vietnamese Americans, numerous bakeries and fast food restaurants specialize in Template:Lang. Lee's Sandwiches, a fast food chain with locations in several states, specializes in Vietnamese sandwiches served on French baguettes (or traditional Template:Lang at some locations) as well as Western-style sandwiches served on croissants.Template:Citation needed Phở Hòa, a Vietnamese-American restaurant chain primarily specializing in pho, also offers Template:Lang as part of its menu.<ref>Template:Cite news</ref> In New Orleans, Dong Phuong Oriental Bakery is known for the Template:Lang bread that it distributes to restaurants throughout the city. After 1975, Template:Lang owner Võ Văn Lẹ fled to the United States and, along with Template:Lang, founded Template:Lang.<ref>Template:Cite web</ref> The Eden Center shopping center in Northern Virginia has several well-known bakeries specializing in Template:Lang.<ref name="wp" />

Mainstream fast food chains have also incorporated Template:Lang and other Vietnamese dishes into their portfolios. Yum! Brands operates a chain of Template:Lang cafés called Bánh Shop.<ref name="CR Lam" /> The former Chipotle-owned ShopHouse Southeast Asian Kitchen chain briefly sold Template:Lang. Jack in the Box offers a "Template:Lang–inspired" fried chicken sandwich as part of its Food Truck Series.<ref>Template:Cite news</ref> McDonald's and Paris Baguette locations in Vietnam offer Template:Lang.<ref>Template:Cite news</ref><ref>Template:Cite news</ref>

Banh mi is additionally highly popular as a favoured snack in Australia. This includes fast food chain Roll'd and various Vietnamese-run bakeries.

See also

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References

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Template:Street food Template:Sandwiches Template:Vietnamese cuisine Template:Bánh Template:Portal bar

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