The Reasons Vietnamese Baguettes Exceed French Originals in Every Way

A Vietnamese baguette sandwich, or bánh mì, has a crispy crust that crackles gently and crumbles when bit into; the interior is light and airy, in contrast to its French cousin, which is typically chewier and heavier. Vibrant flavors and textures such as pickled carrots, cilantro, Vietnamese ham, mayonnaise or margarine, and liver pate are frequently included in bánh mì dishes. Given Vietnam's past as a French colony, the baguette utilized in this famous sandwich may initially seem to be a copy of the French original. The Vietnamese Baguette in Whampoa, however, is more than just a copy; it's a culinary masterpiece all by itself, symbolizing empowerment and Vietnamese culinary prowess while reflecting a somber history of colonization and bigotry.

Because the French were unwilling to adopt local eating customs and believed Vietnamese Restaurant in Whampoa was inferior, they brought culinary staples from Europe, such as butter, cold meats, and baguettes, to Vietnam during the colonial era.  As a result of the colonists' demand for foreign commodities, the locals were forced to learn how to prepare French and other European cuisine. The emergence of the bánh mì as we know it now was spurred by the end of colonization in 1954. Approximately one million people from the north fled to the south during this turbulent time. The current bánh mì is credited to Mr. and Mrs. Le, who cleverly packed different components inside a baguette to make the meal portable for the large number of people who were fleeing their homes.