page_title: Bánh mì
hierarchical_section_title: Bánh mì
caption_attribution_description: Tiếng Việt: Ổ bánh mì thịt nguội kiểu Việt Nam, mua tại tiệm bánh mì Thiên Hương tại San José, Ca Li, Hoa Kỳ. English: A bánh mì thịt nguội from Thiên Hương Sandwiches in San José, California, United States.
context_page_description: Bánh mì or banh mi is the Vietnamese word for bread. In Vietnamese cuisine, it also refers to a type of short baguette with thin, crisp crust and soft, airy texture inside that is often split lengthwise and filled with various savory ingredients as a sandwich and served as a meal. Plain banh mi is also eaten as a staple food.
  A typical Vietnamese sandwich is a fusion of meats and vegetables from native Vietnamese cuisine such as chả lụa, coriander leaf, cucumber, pickled carrots, and pickled daikon combined with condiments from French cuisine such as pâté, along with chili and mayonnaise. However, a wide variety of popular fillings are used, from xíu mại to ice cream. In Vietnam, sandwiches are typically eaten for breakfast or as a snack.
  The baguette was introduced to Vietnam in the mid-19th century, when Vietnam was part of French Indochina, and became a staple food by the early 20th century. During the 1950s, a distinctly Vietnamese style of sandwich developed in Saigon, becoming a popular street food. Following the Vietnam War, Overseas Vietnamese popularized the bánh mì sandwich in countries such as Australia, Canada and the United States.
context_section_description: Bánh mì or banh mi (/ˈbɑːn miː/, /ˈbæn/; Vietnamese: [ɓǎjŋ̟ mî]) is the Vietnamese word for bread. In Vietnamese cuisine, it also refers to a type of short baguette with thin, crisp crust and soft, airy texture inside that is often split lengthwise and filled with various savory ingredients as a sandwich and served as a meal. Plain banh mi is also eaten as a staple food.
  A typical Vietnamese sandwich is a fusion of meats and vegetables from native Vietnamese cuisine such as chả lụa (pork sausage), coriander leaf (cilantro), cucumber, pickled carrots, and pickled daikon combined with condiments from French cuisine such as pâté, along with chili and mayonnaise. However, a wide variety of popular fillings are used, from xíu mại to ice cream. In Vietnam, sandwiches are typically eaten for breakfast or as a snack.
  The baguette was introduced to Vietnam in the mid-19th century, when Vietnam was part of French Indochina, and became a staple food by the early 20th century. During the 1950s, a distinctly Vietnamese style of sandwich developed in Saigon, becoming a popular street food. Following the Vietnam War, Overseas Vietnamese popularized the bánh mì sandwich in countries such as Australia, Canada and the United States. In these countries they are commonly sold in Asian bakeries.
caption: A bánh mì thịt nguội prepared in San Jose, California
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