Vietnamese Banh My Que

      5
Focus ASIA: RENEWABLE ENERGY CONTINENT UKVFTA PARTNERS FOR PROSPERITY COVID-19 31st SEA Games - Vietnam 2021

Vietnamese people have long taken pride in their bánh mì, a dish named as one of the best street foods in the world by CNN (American Cable News Network), và listed in the Oxford English dictionary as ‘a Vietnamese snack consisting of a baguette (traditionally baked with both rice and wheat flour) filled with a variety of ingredients, typically including meat, pickled vegetables và chili sauce’.

Bạn đang xem: Vietnamese Banh My Que


Full of flavour: The ingredients of crab spring rolls: crab meat, minced pork, egg, mushrooms, bean sprouts, carrots, onions và vermicelli noodles.

Viet nam News

Hồng Vân

Vietnamese people have long taken pride in their bánh mì, a dish named as one of the best street foods in the world by CNN (American Cable News Network), và listed in the Oxford English dictionary as ‘a Vietnamese snack consisting of a baguette (traditionally baked with both rice và wheat flour) filled with a variety of ingredients, typically including meat, pickled vegetables và chili sauce’.

Bánh mì, originally from France, has been adapted to lớn suit Vietnamese tastes. In Hà Nội, a bánh mì features a baguette – airy on the inside và crusty on the outside – stuffed with a wide selection of ingredients, including beef, chicken, pork, egg, sausage & different kinds of herbs.

Among the different versions of bánh mì available in Việt Nam, the bánh mì cay (spicy bánh mì) of tp. Hải phòng may be the most humble, consisting of just a baguette, some pate & a squeeze of local chili sauce.

A spicy bánh mì is just a couple of fingers in width and is filled with an aromatic pate. The bread is drizzled with oil and baked over charcoal for a crusty finish. The snack costs between just VNĐ2,000 lớn VNĐ5,000 each. With a single US dollar, you could buy ten!

This cheap, convenient và tasty treat is particularly popular with students. Dropping by a little bánh mì cay siêu thị on Lê Lợi or sản phẩm Kênh streets during school break time, one is sure to lớn see groups of students in their uniforms waiting patiently for the sellers khổng lồ take freshly baked baguettes from the oven.

In a modern và fast-paced đô thị with tree-lined streets & old French architecture, these little eateries offering a humble dish are still regularly frequented by locals.

It is said that natives of hải phòng đất cảng are not so fussy with their food. They pay most attention lớn the quality of the meal, rather than the space itself.

Bánh mì cay (spicy bánh mì), also known as bánh mì que (stick bánh mì, for its appearance as a long stick), is so popular in the port city of hải phòng đất cảng that it has been named hải phòng bánh mì.

It is said that a woman named Hoàng Thị Toàn on Lê Lợi street came up with the original recipe some twenty years ago.

After all these years, her little banh mi siêu thị still serves citizens, from students & parents to office workers and tourists. The place is often buzzing with activity, và some customers buy dozens of bread sticks lớn take home.

The eatery has an intriguing name – ‘Bà Già’ (Old Lady).

“Initially, we called it Vĩnh Khánh. As our business was pretty good và our bread was well-known among local people, neighbouring households began lớn sell similar bread using the same name to lớn draw customers,” said Toàn.

Xem thêm: Phần Mềm Tính Chiết Khấu Dòng Tiền Chiết Khấu: Hướng Dẫn Toàn Bộ Cùng

“Customers used to điện thoại tư vấn me Mrs Old Lady, so I decided that our shop should have that name too,” said Toàn.

Most spicy bánh mì sellers in tp. Hải phòng make the pate at home.

Pork skin is boiled và sliced and then ground with lean pork & liver. Dried onions and garlic are stir fried in boiling oil. The mixture of ground pork, skin và liver will be seasoned with salt, pepper, a bit of sugar & then stir-fried with the onion and garlic. The chef will then put a layer of pork fat at the bottom of a mould, spoon the mixture of pate on top and steam it for about five hours, explained Toàn.

“Good pate is smooth in texture, with pork evenly spread over the surface. The pate should be slightly pink in colour with white spots of pork fat. There should be flavours of liver and garlic,” said Toàn.

“One thing that makes tp hải phòng bánh mì different from those of other areas is the chili sauce. Locals make the sauce with a mixture of chili, tomatoes, garlic và salt,” said Toàn.

Nowadays spicy bánh mì shops & stalls can easily be found on the streets of hàng Kênh or mèo Cụt, & in the Cột Đèn area.

“The bánh mì of hải phòng has become very famous. When I’m away from Hải Phòng, I miss it a lot; just thinking of the snack makes my mouth water. The thin baguette with tasty pate is baked & becomes crispy. With a little chili sauce the sense of hải phòng đất cảng comes rushing back,” said nai lưng Thị Thu Ngân, 24, a native of Hải Phòng.

“Despite the heat, the more chili sauce, the better the treat is,” said Ngân.

“Every time I travel to lớn Hải Phòng, I visit a spicy bánh mì siêu thị and eat ten pieces. I even buy fifty or a hundred khổng lồ take back home,” said Lê Tùng Lâm, 28, from Hà Nội.

Nem cua bể - a taste of the sea

Hải Phòng đô thị is also famous for its seafood dishes, which include bánh nhiều cua (Hải phòng noodle soup with crab), bún cá (vermicelli soup with fish), squid & different kinds of snails. Among them, nem cua bể (crab spring roll) is a highlight.

The ingredients of crab spring rolls comprise crab meat, minced pork, egg, mushrooms, bean sprouts, carrots, onions và vermicelli noodles.

The mixture is rolled in rice paper & is then fried in boiling oil until it becomes crispy.

The treat is enhanced when combined with another local specialty from cát Hải island – fish sauce, which has been selected as one of Việt Nam’s đứng đầu condiments by the nước ta Guinness Book of Records. VNS