In bustling Hanoi, long queues form for a street sandwich called banh mi. For foreigners, banh mi has become a must-try experience.
“It’s amazingly delicious from the first bite.”
“This is a must-try dish.”
A popular shop in Hanoi’s Old Quarter serves hundreds of banh mi every day. A portion, priced at about 1.5 USD, includes pâté, pork belly, sausage, pickled vegetables, herbs, and sauce.
French tourist Jackie De Peretti said: “The sauce is very special in the taste and aroma. There’s coriander and ingredients we don’t often use in our country. I often come to this shop.”
The report said banh mi, a symbol of Vietnamese cuisine, was created in the 19th century by combining the French baguette with Asian flavors.
Banh mi has now become a part of fine dining. On the menu of a Michelin-starred restaurant, chefs take a new approach, combining banh mi with meat slow-cooked for hours with cinnamon, anise, and cardamom. The dish is presented like a work of art and named by the chef “the little happy boy strolling in the garden.”
Banh mi reflects both history and modern life and is a source of endless creativity. A simple, familiar Vietnamese dish is making a strong impression on friends around the world.
