Bánh mì

In Vietnamese cuisine, bánh mì, bánh mỳ or banh mi (, ; Vietnamese: [ɓǎjŋ̟ mì], (Hanoi: [ɓaʲŋ̟˧˥.mi˧˩] or Saigon: [ɓan˧˥.mi˧˩])), is a short baguette with thin, crisp crust and a soft, airy texture. Similar to a submarine sandwich, it is often split lengthwise and filled with meat and savory ingredients and served as a meal, called bánh mì thịt. Plain bánh mì is also eaten as a staple food.

A typical Vietnamese roll or sandwich is a fusion of proteins and vegetables from native Vietnamese cuisine such as chả lụa (Vietnamese sausage), coriander (cilantro), cucumber, pickled carrots, and pickled daikon combined with condiments from French cuisine such as pâté, along with red chili and mayonnaise. However, a variety of popular fillings are used, like xá xíu (Chinese barbecued pork), xíu mại (Vietnamese minced pork), nem nướng (grilled pork sausage), đậu hũ (tofu), and even ice cream, which is more of a dessert. In Vietnam, bread rolls and sandwiches are typically eaten for breakfast or as a snack.

The baguette was introduced to Vietnam by the French in the mid-19th century, during the Nguyễn dynasty, and became a staple food by the early 20th century. In the 1950s, a distinctly Vietnamese style of sandwich developed in Saigon, becoming a popular street food, also known as bánh mì Sài Gòn ('Saigon sandwich' or 'Saigon-style bánh mì'). Following the Vietnam War, overseas Vietnamese popularized the bánh mì sandwich in countries such as Australia, Canada and the United States. In these countries, they are commonly sold in Asian bakeries.