Vietnamese Baguette (Banh My)

Bread and wheat products maintain a significant role in cuisines across the globe. From Europe to Asia, Africa to the Americas, everyone enjoys bread, and Vietnam is no exception. Though traditionally not made from wheat and rice flour, bread has become a crucial part of daily life in Vietnam.

Vietnamese baguette in the past

Vietnam has a long-standing agricultural heritage, with rice as its main staple. It wasn't until 1859, when the French colonialists arrived in Southern Vietnam, that bread became widespread throughout the country.
Photo: cafef.vn

Initially an imported food, bread quickly gained popularity and integrated into Vietnamese culture. The most evident sign of this is the shape of the bread, typically long and slender. Vietnamese bread took inspiration from French baguettes, and the "Banh Mi" was first created for the working class, including drivers, porters, and blue-collar workers. This practicality explains why "Banh Mi Vietnam" resembles a baguette rather than a bun or roll. The elongated shape makes it easier for people to hold with one hand and eat while on the go. Over time, the original French baguette has evolved to become the contemporary "Banh Mi Vietnam."

A staple of the Vietnamese diet

One striking feature of "Banh Mi Vietnam" that captures foreign travelers' attention is that it is seldom found in upscale shops where fancy, higher-priced Western breads are displayed.

Banh Mi can be conveniently purchased from roadside stalls or street vendors, often hidden in the city’s many alleys, as well as at bus terminals and train stations. Freshly baked baguettes are typically kept warm in a charcoal brazier or inside bamboo baskets covered with blankets.
Photo: thethaovanhoa.vn 

Not only do foreigners feel nostalgia when they hear the street vendors calling out "Crisply hot bread for sale!" (Bánh mì nóng giòn nào!), but so do the Vietnamese.

Years ago, when Hanoi was quieter, the calls of street vendors symbolized tranquility. Even today, this cry evokes special memories for Hanoians, particularly for those returning home after extended periods away. These vendors have become synonymous with cherished memories of Vietnam's vibrant past.
Photo: toplist.vn

"Banh Mi Vietnam" stands out for its diverse flavors. Anyone who has tasted a Vietnamese baguette will remember the delightful crunch of the crust, which is remarkably light and crispy. Bakers typically do not add butter, shortening, or chicken fat to the dough, which consists solely of wheat flour, rice flour, and quick-rise yeast. The price of "Banh Mi Vietnam" is quite affordable, usually ranging from VND2,000 to VND3,000 per loaf, which explains why many Vietnamese do not bake bread at home.

Moreover, Vietnamese baguettes are versatile and can be enjoyed at any time of the day. Depending on personal preference, people can customize their Banh Mi with ingredients such as fried eggs, liver pâté, mayonnaise, or even sweetened condensed milk. Various regional versions of "Banh Mi Vietnam" have emerged, each boasting unique ingredients and flavors that continue to impress visitors from the bread-making countries.