What defines an ideal banh mi? Is it best when loaded with various meats, pâté, and cold cuts, or should it maintain a lighter, more balanced approach?
VnExpress After the recent Banh Mi Festival in Ho Chi Minh City, readers shared their ideas about the perfect banh mi sandwich. At this event, certain well-known brands were charging up to VND73,000 (approximately US$2.85) for a filled serving.
Reader Hien Le Thanh thought that a banh mi with such a high price tag is excessive:
A banh mi costing VND73,000 comes loaded with an abundance of meat and boasts a remarkably robust taste. It’s quite substantial; one individual would struggle to consume the entire serving by themselves. In my opinion, this particular banh mi mirrors others like it. What I enjoy more is when there’s a well-balanced stuffing accompanied by generous portions that are served piping hot, crisp, and aromatic.
Reader Jen added:
A VND73,000 banh mi, which is loaded with meat, has become quite renowned. This substantial sandwich was once favored by Western visitors seeking bigger servings, yet nowadays, local youth have also taken an interest in it. However, most individuals typically manage to consume just about one-third of this sizable banh mi due to its generous size.
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At a shop in Ho Chi Minh City, you'll find two halves of a banh mi filled with cold cuts and topped with two layers of pate. Photo by VnExpress/Quynh Tran. |
For reader nguyendinhvu2010 , the ideal banh mi begins with its fragrance:
As you stroll by a banh mi cart, the blend of freshly baked bread, pâté, barbecue pork, and butter releases an enticing aroma that beckons you closer. When you grasp the sandwich in your hand, you ought to sense its warmth and listen for the crisp sound. However, the real delight comes with the initial bite—this harmony of sweet, salty, and creamy flavors renders every banh mi distinctively special.
Reader Quang Nguyen reminisced about his most memorable banh mi experience:
"The best one I've had was in Da Nang. Just the right size, with a hint of sourness and spice, crispy crust, rich meat, and refreshing herbs like cilantro, cinnamon basil, and cucumber."
Another reader, Nguoi nhap cuoc , reminisced about a banh mi they had decades ago:
"Anyone who lived near Thu Duc before and after 1975 would remember an elderly man with a blind eye selling banh mi from a bicycle with a large wooden box attached to the back.
In those times, food was hard to come by, yet his banh mi remained consistently warm and crispy. His speciality included serving pressure-cooked sardines smothered in rich tomato sauce alongside each sandwich. The more affluent customers would often buy an entire banh mi, whereas most people opted for only half due to cost constraints. During chilly weather or stormy evenings, his banh mi stood out as a delightful indulgence. Additionally, he equipped his bicycle with a charcoal stove so that he could heat up the sandwiches again should they lose warmth.
Later, I no longer saw him and his banh mi bicycle. I heard he had passed away, and no one took over his trade. By then, banh mi carts were already everywhere.
His cart had one distinct feature—a hand-squeezed horn attached to the bicycle's handlebars. Before he arrived, you’d hear the loud rings from afar. That sound was a piece of the city's past."
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