Made with a slim, crisp baguette, it’s not the Franco-Vietnamese combination that jars, but the sandwich/slow food pairing that confounds. Fast and convenient is what a sandwich is prized for, but these aren’t the words that generally make food lover’s hearts go all a flutter. However, this is why the bánh mì (say “BUN-mee”) is a sandwich with a difference.
The bánh mì comprises of a very crusty baguette, made with both wheat and rice flour, which is filled with copious yet civilised amounts of creamy pork liver pâté and generously stuffed with Vietnamese goodies such as pickled vegetables, tasty cold cuts, pork roll, mayonnaise and zingy, fresh herbs.
Urban Americans have taken the bánh mì into their hearts (and stomachs) with Time Out New York even running a ‘Best new bánh mì’ award. Sydney also has a thriving bánh mì scene, and in London, Vietnamese cafes and food markets like Broadway Market are also starting take notice.
So what makes this humble sandwich so special? Despite its sandwich label, a proper bánh mì takes time, attention and commitment, the secret of which very few bánh mì makers are willing to share. According to the New York Times, the freshness of the bread is crucial. Baguettes need to be baked fresh in the morning and then reheated to order. But like snails and porridge, or that other inexplicable Vietnamese combination – weasel coffee – we’re happy to keep our minds and our mouths, open.
