Bánh mì

Bánh mì (pronounced roughly "bahn mee") is a Vietnamese word meaning "bread." More specifically, it refers to the Vietnamese baguette, which is a single-serving baguette introduced to Vietnam by the French during the colonial period. The term also encompasses a popular Vietnamese sandwich which typically consists of a baguette that is split lengthwise and filled with various ingredients, most commonly a combination of meats, pickled vegetables, cilantro, and chili peppers.

While the bread itself is derived from the French baguette, Vietnamese bánh mì has a thinner crust and a lighter, airier crumb due to the use of rice flour mixed with wheat flour. This distinctive texture is a key characteristic.

Bánh mì sandwiches vary regionally in Vietnam and internationally, adapting to local tastes and available ingredients. Common fillings include grilled pork (thịt nướng), cold cuts (chả lụa), pate, Vietnamese ham (giò), and various vegetarian options utilizing tofu or mock meats. Pickled carrots and daikon radish are nearly ubiquitous, providing a crunchy, tangy contrast to the savory meats and soft bread. Mayonnaise and sriracha or other chili sauce are frequently used as condiments.

Bánh mì has become a popular street food and restaurant staple in Vietnam and has gained international recognition and popularity, particularly in areas with large Vietnamese communities. It is recognized for its unique combination of French and Vietnamese flavors and textures.