Bánh mì is a Vietnamese term for all kinds of bread. The word is derived from bánh (bread) and mì (wheat, also spelt mì in northern Vietnam). Bread, or more specifically the baguette, was introduced by the French during its colonial period.
The Vietnamese sandwich, sometimes called a “bánh mì sandwich”, is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté, jalapeño, and mayonnaise) with native Vietnamese ingredients, such as coriander (Cilantro), cucumber, and pickled carrots and daikon.
The classic version, bánh mì thịt nguội, sometimes known as bánh mì đặc biệt or “special combo”, is made with various Vietnamese cold cuts, such as sliced pork or pork bellies, chả lụa (pork sausage), and head cheese, along with the liver pâté and vegetables like carrot or cucumbers.
You can find Bánh mì all over Vietnam and for me it was a big surprise to eat some real good bread after a 4 month trip without some. On my trip I also found some Sandwiches like Bánh mì in Laos where the Fench also had their colonies.
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