Bánh mì is a culinary legacy of the French colonial era. At first glance, the product resembles a small baguette. But whereas baguettes have a coarse-pored crumb and a thick, rustic crust, a perfect bánh mì must have a thin, delicately flaky surface, a fine-textured crumb and a much larger volume.
Bánh mì is a classic away-from-home meal for Vietnamese
Although the filling of a bánh mì can vary greatly according to the region and personal tastes, where the roll is concerned, all Vietnamese have the same preference — they expect a very high volume, a delicately flaking, translucent crust and a silky-soft crumb.
Freshness is another important quality criterion, so the street stalls fetch their bakery products fresh from an artisan bakery every day.
Find out how to achieve the perfect and fresh Banh Mi in Apr’22 edition of World Grain Magazine