Every once in a while, imitations can be better yet cheaper than the real thing upon which they were based. And much to the likeness of knock-off Chanel purses and Dior sunglasses, the Banh mi (a.k.a. the Vietnamese baguette sandwich) is no exception.
Banh mi (a.k.a. the Vietnamese baguette sandwich)
Despite being infamously known as the Vietnamese baguette, the history behind the delectable sandwich actually lies in the name: Banh mi tay literally translates to ‘French bread’. But this bun’s Parisian roots should come as no surprise, since French colonials imported both culture and cuisine during their occupation of Vietnam. During this time, French deli’s offered gourmet sandwiches made with baguettes baked from imported wheat and filled with seasoned butter spreads, expensive goose or duck liver pâté, cured sausages, onions, radishes, and cornichons (which is French for gherkin pickles).
The foreign nature and elitism associated with the French sandwich caused the Vietnamese to create their own cheaper imitations using local ingredients. Rice flour was substituted for part or all of the imported wheat flour used in baking, creating a baguette with a lighter and thinner crust than the French. An egg yolk and oil based spread that resembled mayonnaise was used in place of butter and inexpensive chicken and pig liver spreads replaced the pâté. Vietnamese barbecued meats were used instead of the cured meats and pickled carrots, cucumbers and daikon radishes replaced the onions, radishes and cornichons. Finally, spicy hot peppers and fresh coriander were added for flavour yielding a tasty sandwich superior to the original.
pickled daikon and carrot, fresh coriander and cucumber, meatball and tofu
In modern days, these sandwiches are typically found in small Vietnamese deli shops or restaurants. Variations upon this basic recipe have been made to include meats such as grilled pork, chicken, beef, shrimp, Vietnamese meat balls and seasoned tofu in order to satisfy contemporary taste buds. Luckily for diners, the price of the Banh mi remains affordable at half the cost of a meal at McDonalds: a typical sandwich will set you back a trivial $2 to $3 in most Chinatowns across the country, lending no excuse for those who haven’t had the chance to give one a try. Do it! Try it! You will love it.
mmm that’s tempting! what are some of the better types of sandwiches? I mean the toppings.
I think it’s really just a matter of preference, in addition to the fact that many stores make their own fillings from scratch so each sandwich shop may taste different too. However, if you’re trying it for the first time, you should ask to try the house special one, which usually has a bit of everything – sometimes it’s called the ’supreme’ or ‘mixed cold cut’.
I didn’t know they have tofu as an ingredient. Which store sells that?
Yes! Some stores have introduced tofu – Ba Le 2 Sandwiches on Dundas just West of Spadina has a tofu/tomato combo where tofu is mixed in with a zesty tomato sauce and added to the sandwich. I’ve also been told there is a Ba Le sister store in Mississauga at the Chinese Centre on Dundas. Check back soon for an article on this restaurant as well!