Bánh mì, as they are traditionally called actually is a term for different kinds of bread and the baguette was introduced by the French during its colonial period.
There are actually many other ingredients that can go into a Bánh mì apart from the steamed pork belly. You can also have Vietnamese sausage, grilled pork patties, spreadable pork liver pate, pork floss, grilled chicken, chicken floss, canned sardines in tomato sauce soft pork meatballs in tomato sauce, head cheese, fried eggs, and tofu. Phew!
Forget about the humble ham, cheese and tomato, Vietnamese pork rolls are an explosion of textures and flavours one mouth full at a time.
The tang from the vinegar-laced carrots, the crunch from the cucumber, spring onions and coriander, the sweetness of the pork and the fire from the chili just make my mouth water (actually just writing about it makes my mouth water).
I can polish on off pretty quickly now and when the man and I head down to the bakery, we've been asking for three (one each and one to halve!). They also do a version with hot barbequed pork which has me standing at the shop trying to make a decision on which one I want as a whole and what I want as a half (yes, the difficult things in life).
And it seems I'm not the only one in love with Vietnamese pork rolls. Banh mi" was added to the Oxford English Dictionary on March 24, 2011!
Do you love these torpedoes of deliciousness? Have you got a favourite place that makes Vietnamese pork rolls? Do tell as I would love to find out more venues, especially in Sydney.
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