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Banh Mi is a popular Vietnamese sandwich that has gained international acclaim for its vibrant flavours and unique combination of ingredients. Originating from Vietnam, Banh Mi showcases a fusion of Vietnamese and French culinary influences. Its history can be traced back to the French colonial period in the 19th century when baguettes were introduced to Vietnam.
The Vietnamese people adapted French bread and combined it with local ingredients, including pâté, pickled vegetables, herbs, and various proteins like pork or tofu. This culinary marriage resulted in Banh Mi, a delightful sandwich that represents the harmonious blend of Vietnamese and French flavours, making it a beloved street snack and a symbol of culinary diversity.
Traditional Banh Mi
A traditional Banh Mi sandwich consists of several key components that come together to create a harmonious and flavorful combination. The foundation of a Banh Mi is a crusty French baguette, which provides a satisfying crunch and soft interior. The sandwich is typically spread with a layer of pâté, adding richness and depth of flavour. Pickled vegetables, such as carrots and daikon radishes, are commonly included, providing a tangy and refreshing contrast.
Fresh herbs like cilantro and mint add aromatic notes. As for proteins, thinly sliced grilled or roasted pork is the most common choice, offering succulent and savoury flavours. However, variations may feature other proteins like beef, chicken, or even tofu for vegetarian options. It's important to note that regional variations exist, such as Banh Mi Thit Nuong (grilled pork) in the south, Banh Mi Xiu Mai (meatballs) in the north, and Banh Mi Thit (cold cuts) in central Vietnam, showcasing the diverse cultural and culinary influences within Vietnam.
Street Food Culture
Banh Mi holds significant importance in Vietnamese street food culture, representing a delicious and convenient meal option that reflects the country's vibrant culinary traditions. Enjoying Banh Mi from street vendors immerses you in the lively atmosphere of Vietnam's bustling streets. The aroma of grilled meats, the sound of vendors calling out to passersby, and the sight of freshly baked baguettes create an unforgettable sensory experience.
In addition to its accessibility and affordability, Banh Mi embodies the Vietnamese philosophy of balance and harmony in flavours and textures. It reflects the fusion of influences from both Vietnam and France, showcasing the cultural exchange between the two nations. Eating Banh Mi from street vendors not only satisfies your taste buds but also connects you to the vibrant street food culture and the everyday lives of Vietnamese locals.
8 Varieties Of Banh Mi You Should Try
1. Banh Mi Thit Nuong: This version features grilled pork as the main protein, marinated with savoury seasonings, and served with pickled vegetables, herbs, and condiments. The pork is often tender and slightly charred, providing a smoky flavour to the sandwich.
2. Banh Mi Ga: Banh Mi Ga showcases chicken as the protein of choice. The chicken can be grilled, roasted, or shredded, and it is typically combined with fresh herbs, pickled vegetables, and sauces for a delightful combination of flavours.
3. Banh Mi Bo Kho: Banh Mi Bo Kho is a hearty and comforting variation that includes beef stewed in aromatic spices and served with a flavorful broth. The tender beef, accompanied by carrots, onions, and herbs, is nestled inside the baguette, creating a satisfying and warming sandwich.
4. Banh Mi Xiu Mai: This version features flavorful pork meatballs cooked in a tangy tomato-based sauce. The meatballs are usually slightly sweet and savoury, served with pickled vegetables, herbs, and a drizzle of sauce, providing a unique and delicious twist to the traditional Banh Mi.
5. Banh Mi Cha Lua: Banh Mi Cha Lua highlights Vietnamese pork sausage, known as Cha Lua or Gio Lua, as the star ingredient. The sausage is typically steamed or boiled, then sliced and combined with fresh herbs, pickled vegetables, and sauces, resulting in a delightful combination of textures and flavours.
6. Banh Mi Chay: Banh Mi Chay is the vegetarian version of Banh Mi, suitable for those who prefer plant-based options. It often includes tofu or seitan as the protein, accompanied by an array of fresh vegetables, pickles, and vegetarian sauces, providing a flavorful and satisfying vegetarian sandwich option.
7. Banh Mi Nem Nuong: Banh Mi Nem Nuong features grilled pork patties, known as Nem Nuong, as the central element. The patties are slightly sweet and savoury and served with pickled vegetables, herbs, and sauces, creating a delicious and satisfying combination of flavours and textures.
8. Banh Mi Thit: Banh Mi Thit, also known as Banh Mi Cold Cuts, showcases a variety of cold cuts such as ham, pork belly, and headcheese. The cold cuts are layered with pickled vegetables, herbs, and sauces, creating a rich and indulgent Banh Mi experience.
Recipe For Traditional Banh Mi
Video Credit: jOSHUA WEISSMAN/YouTube
Ingredients:
For the sandwich:
1 baguette or Vietnamese-style bread roll
4-6 ounces of grilled or roasted pork (thinly sliced)
2 tablespoons pâté (chicken liver pâté or pork liver pâté)
- 1/4 cup pickled carrots and daikon radish (thinly sliced)
- 1/4 cup cucumber (thinly sliced into matchsticks)
- Fresh cilantro sprigs
- Fresh mint leaves (optional)
- Sliced jalapenos or chilli peppers (optional)
For the marinade (for the pork):
- 2 cloves of garlic (minced)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey or sugar
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
For the pickled vegetables:
- 1/2 cup carrots (julienned)
- 1/2 cup daikon radish (julienned)
- 1/4 cup rice vinegar
- 1/4 cup water
- 2 tablespoons of sugar
- 1 teaspoon salt
Instructions:
1. Marinate the pork: In a bowl, combine the minced garlic, soy sauce, fish sauce, honey (or sugar), vegetable oil, and black pepper. Add the sliced pork and toss to coat. Let it marinate for at least 30 minutes, or ideally, overnight in the refrigerator.
2. Prepare the pickled vegetables: In a small saucepan, combine the rice vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve. Remove the mixture from the heat and let it cool. Place the julienned carrots and daikon radish in a clean jar or bowl, and pour the cooled vinegar mixture over them. Make sure the vegetables are fully submerged. Cover and refrigerate for at least 1 hour, or overnight, for the flavours to develop.
3. Grill or roast the marinated pork: Preheat your grill or oven to medium-high heat. Cook the pork slices until they are nicely charred and cooked through, about 3–4 minutes per side. Alternatively, you can pan-fry the pork over medium-high heat for a similar result. Once cooked, remove it from the heat and let it rest for a few minutes before slicing thinly.
4. Assemble the Banh Mi sandwich: Slice the baguette or bread roll in half, lengthwise. Spread a generous amount of pâté on the bottom half of the bread. Arrange the sliced pork on top of the pâté. Layer the pickled carrots and daikon radish over the pork. Add cucumber slices, cilantro sprigs, and mint leaves. If desired, add sliced jalapenos or chilli peppers for some heat.
5. Serve and enjoy: Press the top half of the bread onto the fillings to close the sandwich. Slice the Banh Mi into smaller portions, if desired. Serve immediately and enjoy the traditional Banh Mi sandwich!
Note: Feel free to customise your Banh Mi with additional ingredients such as mayonnaise, soy sauce, Sriracha sauce, or other fresh vegetables based on your preferences.
