"The BanhMi sandwich is really the only good argument for colonialism." - CALVIN TRILLIN
What is Banhmi?
Baguette was brought to Vietnam by the French in the 19th century. In 1958, Saigon people made a smaller and shorter version, about 20–30 cm long, with more space for fillings and a crispy crust. Despite its "Western" appearance, each banh mi has traditional Vietnamese flavours. It's transformed in different ways from city to city and country to country, creating diversity. On March 24, 2011, banh mi was officially listed in the Oxford Dictionary, showing its popularity and importance in world cuisine. It's not just a dish, but also a symbol of national pride. Every Vietnamese person has memories of enjoying banh mi - with its crispy crust, soft filling, and rich sauce. As an ambassador of Vietnamese cuisine, banh mi is not only a famous street food but also a symbol of the combination of East and West cultures.
What makes Banhmi unique?
Banhmi baguettes stand out due to their unique combination of ingredients and baking techniques. The key point of differentiation lies in the special blend of wheat flour used, sourced directly from local farmers, which gives the baguettes a distinct flavour and texture. Additionally, the dough is allowed to ferment for an extended period, resulting in a light and airy crumb with a crispy crust. To truly appreciate the uniqueness of Banhmi baguettes, it is recommended to enjoy them fresh out of the oven to savour the full spectrum of flavours and textures.
What differentiates Banhmi from other baguettes?
Banhmi is known for its crispy outside and soft inside, making it stand out from other baguettes. This traditional Vietnamese baguette has been refined over the years to cater to the preferences of Western/British consumers. Moreover, Banhmi can be made in different sizes and customised to meet specific requirements.