Bánh Mì

Bánh mì means 'bread' in Vietnamese, and it often refers to a type of Vietnamese sandwich. It may have started as a 'kitchen sink' recipe in Vietnam, where various leftovers would be tossed into a sandwich to finish them up (like a po' boy). Bánh mì is now sought after by many for its unique and delicious flavors. There are many different types of bánh mì sandwiches, ranging from chunked BBQ grilled pork, sliced pork pâté, and shredded grilled chicken, to grilled and smoked fish, sardine, meatball, Chinese-style sausage, and tripe. Choices of bread are also quite varied. It is customary to use a toasted French baguette or French bread, because of the textures these breads provide: bánh mì tastes best when the outer crust of the bread is firm but not overly hard, and the inner part of the bread is fluffy and light like a yeast roll, that is, one which is not overly dense or spongy. The reason for this is that the crust's firmness provides a barrier for the moisture of the sandwich, and the lightness of the inner bread does not overwhelm the flavors of the sandwich, which would otherwise make the sandwich taste overly 'bready'. Still, no sandwich tastes better than the flavor of the bread, so make sure the bread is fresh and flavorful (preferably one from a bakery). Using a store-bought bread yields unpredictable results as they tend to taste overly processed or they taste like the plastic or paper bag in which they are kept.