" BÁNH MÌ SÀI GÒN "
" BÁNH MÌ " SHORT STORY.
"Bánh mì" is so much familiar to Vietnamese, which appeared several times on the international tourist sites and was voted to be one of the best street food in the world. "Bánh mì" in particular "Bánh mì Sài Gòn" known as Vietnamese personal sandwich, in general was derived from the French baguette from the early years of the 19th century and to this day, and has become famous throughout the world. As Richard Johnson (England ) , author of the book " Lonely Planet 's the world's best street food " voted "Bánh mì" for one of the 10 best street foods in the world. On the article in the media tour had caused a stir for BBC readers , reporters David Farley - a travel writer specializing in food and bread stated that Vietnam is the most enchanting bread he's ever eaten in a lifetime. This is why so many foreigners coming to Vietnam, especially in Saigon - because all want to enjoy a special tastes of this wonderful sandwich.
Why is Saigon ? It has long been considered that Saigon (Old name of Ho Chi Minh City) was the birthplace of the famous Vietnamese "Bánh mì". Since the 60s and 70s of the last century, a popular recipes of baguette were introduced to Saigon by French. Vietnamese baguette, which waas modified the gut and less specific than the crispy crust , ate length. Saigon bread rolls freshly baked hot , aromatic flavor of baked flour , rum crispy crust , golden and shining , smooth avocado Catamaran , blooming belly rounded , smooth and soft white flesh from the 30s until now , Saigon is still sort of gift , but people in the West go to Saigon on the purchase as a gift for children. Although breads are everywhere , in all provinces have made oven bread, but bread Saigon reputation went into memories for a long one . At the gateway city to the provinces full of places selling bread . Far eastern port bus station , west , always have the team of big baskets for bread until the doors sold to buyers .
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I LOVE " BÁNH MÌ "
If you’re even the slightest bit into Vietnamese food, you’ve probably eaten numer- ous banh mi sandwiches.
Along with pho, easily the most exported Vietnamese speciality is banh mi. Al- though banh mi can mean a variety of different things, and in Vietnamese it actu- ally just means bread, sometimes the term can be used to refer to any type of the beautiful Vietnamese personal baguette sandwich.
Walking around Saigon you’ll see dozens of carts with signs selling banh mi – it’s actually hard to go more than a block without seeing one – so it’s never hard to find.
There are many different varieties of banh mi, and here’s a good resource for seeing the different types, but the basic sandwich starts with a crusty baguette that’s sliced in half (sometimes using a scissors) and stuffed with layers of pork, luncheon meats, shredded cured pork skin, pâté, mayonnaise, Vietnamese radish and carrot pickles, a handful of sliced cucumbers, sprigs of coriander (cilantro), and last but not least, an optional, yet in my opinion necessary, scoop of fresh pounded chilies.
The sum of these ingredients together is what really makes banh mi such a glori- ous sandwich. Coming from Bangkok, where I can’t remember the last time I ate bread or a sandwich for that matter, I was pretty happy to devour as many banh mi as I could when I was in Vietnam.
INSIDE " BÁNH MÌ " ?
Bread is a marvelous dish. It with everything and can be served with any dish anything, so how the combination is always an important factor to create a delicious loaf of bread. But good is not enough alone. So interesting, we also have to create its own definition of the things that nobody else can. It sounds difficult, but it's the "recipe" for creating the distinctive character of the famous bakery in Saigon today. There is a new generation explain why that is the famous restaurant is delicious pate, ham restaurant there "standard", or aromatic butter fat spreads, ... where it would go down throughout the Vietnam Men also do not find any taste exactly like that. And that is the point to create a brand for their bread.
Ease caught around the streets of Saigon , from the alley , the trail to the highway , where the shows abound bread stores . You can enjoy a small loaf of bread with a crunchy taste of roast pork fat , fresh taste of accompanying vegetables , tasty sauce , or you can also eat torn pieces , dotted with milk still appetite ... that's enough for a quick breakfast recently , both adequate nutrition is important and affordable medium of commoners .
1. Bread pork bologna bread is the most familiar line of Saigon. Plus point of this line is the bar staff, less fat, less sick.
2. Bread rolls when cows eat the most delicious bread and rolls are both hot. Fried beef slices are cut into nor small bars, which have long to copy. Grilled beef must also set a very smart, why chomieng bite at any location are switched on taste, aroma of spring.
3. Bread meat with boiled meat and two lines are interesting. Each line has a different emphasis but are fragrant, delicious.
4. Bread rub cotton (shrimp paste). Rub cotton referred to in this kind of human swine cotton scrub. However, some shops also serve chicken rub cotton.
5. Bread delicious roast pork or not lies in the pieces of meat and broth delicious customized.
6. Bread German-style ham is a new type and appearance of a dish exclusive brand of Saigon Bakery. Of the pluses is the rather strange piece of meat.
7. Chicken Bread handle: To correct mode of meat dry, the seller must produce sauces and pickles served separately. 8. Bread barbecue has been honoring the best street food in the world. You can enjoy this dish in the big city, but the trail of the best Saigon, the car must be baked meatloaf at 137 Nguyen Trai Street alley (only sold daily from 15h). 9. Bread pâté: Also added to bread to create or connect the fat ingredients together, you can ask the seller to show a person into your loaf. Pluses fatty aromatic dish. Minus point is short. 10. Bread opener canned fish just as you have the right part of this staff. 11. Bread Gets the most famous break Saigon is situated on Nguyen Trai street. Gets break here is cooked in the style of the Reef. 12. Bread is one of the commercial pork dishes certain guests to try while in Dalat. This dish is best eaten when it gets colder. 13. Bread aka ham ham sandwiches, cold meats one's familiar world. 14. Bread unique packaging sold only in Saigon. Interesting point of this type of bread is only served with sweet and sour sauce. 15. Bread baked rolls with the fat, soft aroma of the most delicious meat is determined puree, spices and baked. 16. Bread Meatballs made many people mistook the tiny bakery business. However, there are two types of this press processing, completely different spices. 17. Bread fried catfish flavored soft chewy, fatty rolls; crispy bread; aromatic spicy laksa leaves and chili. 18. Bread rolls mackerel originating from Nha Trang. Most standard services for guests to eat this cake is nowhere, fried rolls to it. 19. Bread ram meat is one of the secret formula to help her bread hphai Phoenix became the most points to the Hoi An's visit as tourists. Points are deducted when in Saigon, the salinity of the ingredients and vegetables to be served with the seller changed slightly. 20. Bread fried beef with chilli's brings taste of fried meat dishes familiar to family meals. 21. Dry Cow Bread uncommon in Saigon, but the car is sold breads are several decades old. Bread dried beef served with soy sauce, chili sauce and laksa leaves. 22. Bread fried egg there are two ways to eat. A disc is to separate eggs, diners slowly put bread in and enjoy. Two eggs are dropped in the middle of the loaf. Two ways to enjoy this depends on how the seller or the buyer's preferences.
READ MORE ABOUT "BÁNH MÌ" INFOGRAPHIC
FINDING " BÁNH MÌ " IN SAIGON
So, with literally thousands of bánh mì vendors across town, how does one find “the best bánh mì in Saigon”? Well, it’s all in a days’ work Just keep eating and searching.
A BOOK ABOUT "BÁNH MÌ"
“Who better than Andrea Nguyen to unravel the mysteries of one of the great sandwiches of the world? Her book is deceptively simple on the outside but bursting with layers of flavor and complexity within— just like the best banh mi. As always, Andrea puts mastery within the reach of any curious cook smart enough to take her advice.” — Joe Yonan, author of Eat Your Vegetables
“ Brimming with information, inspiration, and smart advice, this is much more than a sandwich book. Andrea Nguyen once again demonstrates her commendable talent for writing recipes that deliver great tasting food and teach you to become a better cook.” — Molly Stevens, author of All About Roasting
“Through these recipes, Andrea tells her life story: from childhood lunches of silky sausage on toasted baguettes to postmodern banh mi smeared with curried edamame pâté. She sketches the transformation of a simple sandwich, born of French and Chinese colonization and Vietnamese ingenuity, into a global culinary phenomenon.” — John T. Edge, author of the Truck Food Cookbook
