Difference between revisions 74156 and 74157 on viwikibooks

< previous diff
next diff >
Nấu ăn:Bánh Mì
{{cookwork}}

{{recipe}} | [[Cookbook:Cuisine of Vietnam|Vietnamese Cuisine]] | [[Cookbook:Sandwiches|Sandwiches]]

=Bánh mì: Colorful Saigon Sandwich=

'''''Bánh mì''''' means 'French sandwich' in Vietnamese.  Maybe itIt may have started as a 'kitchen sink' recipe in Vietnam, where various leftovers would be tossed into a [[Cookbook:Sandwich|sandwich]] to finish them up (like a [[Cookbook:Po' Boy|Po' Boy]]). Now bBánh mì is now sought after by many for theit's unique and delicious flavors.  There are many different types of bánh mì sandwiches, ranging from chunked BBQ grilled [[Cookbook:Pork|pork]], sliced pork pate, shredded grilled [[Cookbook:Chicken|chicken]], to grilled and smoked [[Cookbook:Seafood|fish]], [[Cookbook:Sardine|sardine]], meatball, Chinese-style [[Cookbook:Sausage|sausage]], and tripe.  

Also quite varied from restaurant to restaurant (and chef to chef) are the choices of breaChoices of bread are also quite varied.  It is customary to use a toasted fFrench [[Cookbook:Baguette|baguette]] or French bread, because of the textures these breads provide: bánh mì tastes best when the outer crust of the bread is firm but not overly hard, and the inner part of the bread is fluffy and light like a yeast roll, that is, one which is not overly dense or spongy.  The reason for this is that the crust's firmness provides a barrier for the moisture of the sandwich, and the lightness of the inner bread does not overwhelm the flavors of the sandwich, which would oth(contracted; show full)----
Original author: [[User:Mchrisneglia|Mchrisneglia]] &lt;mchrisneglia AT yahoo DOT com&gt;, March 24, 2004

Author's Notes: please contribute!

[[Category:Vietnamese recipes|Banh Mi]]
[[Category:Sandwich recipes|Banh Mi]]
[[Category:Featured recipes]]