In vietnamese cuisine, bánh mì or banh mi (, [ 2 ] [ 3 ] [ 4 ] [ 5 ] ; [ 6 ] [ 5 ] vietnamese : [ ɓǎjŋ̟ mî ], “ bread ” ) is a shortstop baguet with thin, crispen crust and soft, airy texture. It is often split lengthways and filled with savory ingredients like a submarine sandwich and served as a meal, called bánh mì thịt. Plain banh mi is besides eaten as a staple food. A distinctive vietnamese roll or sandwich is a fusion of meats and vegetables from native vietnamese cuisine such as chả lụa ( pork sausage ), coriander leaf ( coriander ), cucumber, pickle carrots, and pickled daikon combined with condiments from french cuisine such as pâté, along with crimson chili and buttery mayonnaise. [ 7 ] however, a wide variety show of popular fillings are used, from xíu mại to even ice cream. In Vietnam, boodle rolls and sandwiches are typically eaten for breakfast or as a nosh.
Reading: Bánh mì – Wikipedia
The baguet was introduced to Vietnam by the french in the mid-19th hundred, during the Nguyễn dynasty and became a basic food by the early twentieth century. During the 1950s, a distinctly vietnamese style of sandwich developed in Saigon, becoming a popular street food, besides known as bánh mì Sài Gòn ( “ Saigon sandwich”, “Saigon-style banh mi” ). [ 8 ] [ 9 ] Following the Vietnam War, Overseas Vietnamese popularized the bánh mì sandwich in countries such as Australia, Canada and the United States. In these countries they are normally sold in asian bakeries .
terminology [edit ]
In vietnamese, the discussion bánh mì is derived from bánh ( which can refer to many kinds of food, chiefly baked goods, including bread ) and mì ( pale yellow ). It may besides be spelled bánh mỳ in northerly Vietnam. Taken alone, bánh mì means “ bread ”, but peculiarly the Vietnamese baguet, or the sandwich made from it. To distinguish the un-filled bread from the sandwich with fillings, the condition bánh mì không ( “ apparent bread ” ) can be used. To distinguish the Vietnamese-style bread from other kinds of bread, the term bánh mì Sài Gòn ( “ Saigon-style bread ” ) or bánh mì Việt Nam ( “ Vietnam-style boodle ” ) can be used. A family etymology claims that the word bánh mì is a corruption of the french pain de mie, meaning cushy, white bread. [ 10 ] however, bánh or its Nôm class 餅 has referred to rice cakes and other pastries since deoxyadenosine monophosphate early as the thirteenth hundred, retentive before french liaison. [ 11 ]
history [edit ]
The news bánh mì, meaning “ bread ”, is attested in vietnamese equally early as the 1830s, in Jean-Louis Taberd ‘s dictionary Dictionarium Latino-Annamiticum. [ 12 ] The french introduced Vietnam to the baguet, along with early baked goods such as pâté chaud, in the 1860s, at the start of their imperialism in Vietnam. [ 13 ] [ 14 ] Northern Vietnamese initially called the baguet bánh tây, literally “ westerly bánh “, while southerly Vietnamese called it bánh mì, “ wheat bánh “. [ 15 ] [ 16 ] Nguyễn Đình Chiểu mentions the baguet in his 1861 poem “ Văn tế nghĩa sĩ Cần Giuộc “. Due to the price of imported wheat at the time, french baguettes and sandwiches were considered a luxury. During World War I, an inflow of french soldiers and supplies arrived. At the like time, disruptions of wheat imports led bakers to begin mixing in cheap rice flour ( which besides made the boodle downy ). As a result, it became possible for ordinary vietnamese to enjoy french staples such as boodle. [ 17 ] [ 18 ] [ 16 ] Many shops baked doubly a day, because boodle tends to go stale more promptly in the vietnamese climate. Baguettes were chiefly eaten for breakfast with some butter and sugar. [ 14 ]
bánh mì stand in Ho Chi Minh City point of view in Ho Chi Minh City Until the 1950s, sandwiches hewed closely to french tastes, typically a jambon-beurre moistened with a mayonnaise or liver-colored pâté spread. [ 17 ] [ 18 ] [ 14 ] [ 19 ] The 1954 division of Vietnam sent over a million migrants from North Vietnam to South Vietnam, transforming Saigon ‘s local cuisine. [ 15 ] Among the migrants were Lê Minh Ngọc and Nguyễn Thị Tịnh, who opened a small bakery named Hòa Mã in District 3. In 1958, Hòa Mã became one of the first shops to sell bánh mì thịt. [ 17 ] [ 20 ] [ 21 ] Around this fourth dimension, another migrant from the North began selling chả sandwiches from a basket on a mobylette, [ 22 ] and a stand in Gia Định Province ( contemporary Phú Nhuận District ) began selling phá lấu sandwiches. [ 23 ] Some shops stuffed sandwiches with cheap Cheddar cheese, which came from french food help that migrants from the North had rejected. [ 14 ] Vietnamese communities in France besides began selling bánh mì. [ 16 ] After the fall of Saigon in 1975, bánh mì sandwiches became a luxury item once again. [ 15 ] During the alleged “ subsidy period “, state-owned phở eateries often served boodle or cold rice as a side cup of tea, leading to the contemporary practice of dipping quẩy in phở. [ 24 ] In the 1980s, Đổi Mới market reforms led to a rebirth in bánh mì, by and large as street food. [ 15 ] meanwhile, vietnamese Americans brought bánh mì sandwiches to cities across the United States. In Northern California, Lê Văn Bá and his sons are credited with popularizing bánh mì among vietnamese and non-Vietnamese Americans alike through their food truck services supplier and their fast-food chain, Lee ‘s Sandwiches, beginning in the 1980s. [ 16 ] Sometimes bánh mì was likened to local sandwiches. In New Orleans, a “ vietnamese po ‘ male child “ recipe won the 2009 award for best po ‘ boy at the annual Oak Street Po-Boy Festival. [ 25 ] A restaurant in Philadelphia besides sells a like sandwich, marketed as a “ vietnamese bomber “. [ 26 ] Bánh mì sandwiches were featured in the 2002 PBS objective Sandwiches That You Will Like. The son bánh mì was added to the Oxford English Dictionary on 24 March 2011. [ 27 ] [ 28 ] As of 2017, bánh mì is included in about 2 % of U.S. restaurant sandwich menu, a closely quintuple increase from 2013. [ 29 ] On March 24, 2020, Google celebrated bánh mì with a Google Doodle. [ 30 ]
Ingredients [edit ]
bread [edit ]
A vietnamese baguet has a thin crust and white, aired crumb. It may consist of both wheat flour and rice flour. [ 17 ] Besides being made into a sandwich, it is consume aboard kernel dishes, such as bò kho ( a gripe grizzle ), dress, and phá lấu. It can besides be dipped in condense milk ( see Sữa Ông Thọ ) .
Fillings [edit ]
Assembling a bánh mì A bánh mì sandwich typically consists of one or more meats, accompanying vegetables, and condiments. Accompanying vegetables typically include newly cucumber slices, coriander ( leaves of the coriander plant ) and pickled carrots and flannel radishes in chopped form ( đồ chua ). common condiments include piquant chili sauce, sliced chili, Maggi seasoning sauce, and mayonnaise. [ 13 ] [ 16 ]
Varieties [edit ]
many fillings are used. A typical bánh mì workshop in the United States offers at least 10 varieties. [ 31 ] The most popular kind is bánh mì thịt, thịt meaning “ kernel ”. Bánh mì thịt nguội ( besides known as bánh mì pâté chả thịt, bánh mì đặc biệt, or “ special jazz band ” ) is made with respective vietnamese cold cuts, such as slice pork barrel or pork belly, chả lụa ( pork sausage ), and fountainhead cheese, along with the liver pâté and vegetables like carrot or cucumbers. [ 32 ] [ 15 ] [ 9 ] [ 33 ]
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early varieties include :
Bánh mì chả lụa ( pork barrel sausage sandwich )
Bánh mì đặc biệt ( “ special jazz band ” sandwich )
Bánh mì bì ( chopped pork barrel sandwich ) at Eden Center
Bánh mì xíu mại ( minced pork meatball sandwich )
Bánh mì thịt nướng ( barbecue pork barrel sandwich )
with Chicken Schnitzel
nowadays, it is democratic with different type of bánh mì : bánh mì que. Its human body is thinner and longer than a normal one. But it can be fulfilled with different ingredients as normal bánh mì. Sandwices similar to vietnamese bánh mì are besides found in Lao cuisine called khao chī ( Lao : ເຂົ້າຈີ່ ) and in cambodian cuisine called num pang ( Khmer : នំបុ័ង ). [ 19 ]
luminary vendors [edit ]
Bánh mì sold in Lee ‘s Sandwiches. prior to the decrease of Saigon in 1975, well-known South Vietnamese bánh mì vendors included Bánh mì Ba Lẹ and Bánh mì Như Lan ( which opened in 1968 [ 17 ] ). In regions of the United States with significant populations of vietnamese Americans, numerous bakeries and flying food restaurants specialize in bánh mì. Lee ‘s Sandwiches, a fast food chain with locations in several states, specializes in vietnamese sandwiches served on french baguettes ( or traditional bánh mì at some locations ) equally well as Western-style sandwiches served on croissants. In New Orleans, Dong Phuong Oriental Bakery is known for the bánh mì boodle that it distributes to restaurants throughout the city. After 1975, Ba Lẹ owner Võ Văn Lẹ fled to the United States and, along with Lâm Quốc Thanh, founded Bánh mì Ba Lê. [ 35 ] The Eden Center shopping center in Northern Virginia has respective long-familiar bakeries specializing in bánh mì. [ 13 ] Mainstream fast food chains have besides incorporated bánh mì and other vietnamese dishes into their portfolios. Yum ! Brands operates a chain of bánh mì cafés called Bánh Shop. [ 16 ] The former Chipotle -owned ShopHouse Southeast asian Kitchen chain briefly sold bánh mì. Jack in the Box offers a “ bánh mì –inspired ” fried chicken sandwich as part of its Food Truck Series. [ 36 ] McDonald ‘s and Paris Baguette locations in Vietnam crack bánh mì. [ 37 ] [ 38 ]
See besides [edit ]
References [edit ]
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