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Bahn Mi

A Vietnamese sandwich generally made with French baguettes, daikon radishes and carrots, cilantro, cucumber, jalepeno, and some type of meat

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Bahn Mi: better than the sum of it's parts

  • Jul 29, 2010
  • by
Bahn Mi sandwiches are my favorite of all sandwiches, they're very different from any other sandwich, I've never used the word scrumptious for any particular food before, but these are.  I absolutely can't stand cilantro, and have a mild reaction to it, but I brave ahead and eat it on a bahn mi!  I would've never thought I'd eat liverwurst either, or pickled carrot slices, but this is a union of things I can't stand that turned into something I can't live without. It's truly an obsession now.

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August 02, 2010
Agreed!  Some of the ingredients in a bahn mi, I'm not sure I'd eat by itself, but when all put together... yes, please!  And that's amazing that you can tolerate cilantro when you otherwise have a mild reaction to it.  Can't you just do without? :P  By the way, if you dig Asian foods, you should check out The Rice Table community on here!
More Bahn Mi Sandwiches reviews
review by . August 14, 2009
posted in Gourmand
Banh Mi Vegetable
Have you tried Banh Mi yet? My greatest lunch obsession right now are these vietnamese sandwiches. The sandwiches are always fresh, super filling, and cheap. It’s the type of lunch that completely fills you up, but does not weigh you down. Basically, the sandwich is made of a small loaf of fresh, crusty French baguette and then stuffed with thin slices of daikon, cucumber, onion, carrot, cilantro, and a tangy Vietnamese mayonnaise like sauce. You can also opt for more fillings, usually pork …
Quick Tip by . November 30, 2009
I like my bahn mi bursting with cha, pate & Vietnamese mayo!
review by . December 10, 2008
banh mi picture from the blog Porkchop Express
I discovered bahn mi sandwiches in the past year while living in New York. I believe that it's a  dish that originated when the French colonized Vietnam.   There are some French ingredients (crusty French bagette, mayonaise), and some Vietnamese ingredients (cilantro, daikon radish and carrots, various forms of meat stuffing like pate or grilled pork, jalapeno peppers). I can genuinely say that my life has improved b/c of this sandwich.   To me, what really makes this sandwich …
About the reviewer
Jarrett Huxley ()
Member Since: Jul 29, 2010
Last Login: Aug 29, 2010 08:03 AM UTC
About this food


Bánh mì or bánh mỳ is a Vietnamese baguette made with wheat and rice flour, as well as a type of sandwich traditionally made with this type of baguette. The sandwich is made up of thinly sliced pickled carrots and daikon, onions, cucumbers, cilantro, jalapeño peppers and meat or tofu. Popular bánh mì fillings include roasted or grilled pork, Vietnamese ham, paté, mayonnaise, chicken, and head cheese. Most Banh Mi sandwiches contain a Vietnamese mayonnaise-like spread that is a mixture of egg yolk, cooking oil/butter, and sometimes spices.

Bánh mì is generally served in small shops and at some phở noodle eateries. Bánh mì shops can be found in many countries, especially in areas with a Vietnamese immigrant community. The contrasting flavors and textures of the sandwich — as well as its relatively low cost — make it a popular dish. Bánh mì is referred to as a "Saigon Sub", "Vietnamese Po' boy" in the New Orleans community (USA), a "Vietnamese Hoagie" in other parts of the United States, or a "Vietnamese Sub" in Canada.

The genesis of the bánh mì sandwich stems from the French countryside "salad sandwich" which consists of lettuces, tomatoes and sometimes vegetables as well as dressing served on a baguette. The sandwich is a product of French colonialism in Indochina, combining ingredients from the French ...
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