In Vietnam, an iconic culinary fusion is this multi-layered sandwich born of multicultural influences. The French introduced yeast-risen bread to Vietnam during their 100-year presence there. The Vietnamese tweaked the recipe, adding rice flour to make baguettes lighter and crisper. The French also brought pâté and butter as spreads for bread. Both ingredients have become integral, authentic parts of Vietnamese cuisine. In Bánh Mì Thit, tender slices of simmered or grilled pork are stacked on French bread, with pâté, butter, pickled carrots, sweet scallions and fresh herbs.
© 2008 Robert Danhi. All rights reserved.