Talk:Bánh mì

message: There are only pictures of the classic sandwhich, i'm trying to find more dishes that fall within the "Banh mi" format. Search: "How many types of Banh mi are there in Danang? (P.1)" for some examples. Maybe we could add a list of major Banh mi varieties with pictures? if anyone can find pictures that is. This article is like a noodle soup article that only lists pho, you know? Banh mi is a blanket term for sandwich. varieties so far: banh mi thit cha, classic thit nguoi, really famous banh mi thit nuong, and banh mi que. Thanks guys. If any of you other foodies find any info, post to this thread. Also, maybe someone can do the same for the goi cuon, salad roll section, because theres a lot of famous variants of that dish too. Eomhrf (talk) 04:05, 24 August 2012 (UTC)
thread_title: Add more Banh Mi variant descriptions, pictures?

message: Can someone explain why this article should include text on the localised American names for banh mi?  That's not encyclopaedia material.  —Preceding unsigned comment added by 202.130.202.205 (talk) 03:11, 22 May 2010 (UTC)
thread_title:  American nicknames 

message: I'm starting to notice that the style and recipe are changing, or there may be regional differences.  Like at Mr. Baguette, I got a vegetarian one and it had the fake ham, American cheese, a pickle on the side, a hot yellow pepper on the side, and a mustard packet.  Jalapeno and cilantro were at a condiment stand.  It tasted fine, but the ingredients were unexpected.  Also, in recipes online, everyone uses mayo.  In the San Francisco shops, some used mayo and butter.  I think Ba Le uses butter too.  In the past, they seemed to be less full of fillings.  Anyway, while there are variations in any kind of food, as this food becomes more widespread, and as the communities where they do business change, the food changes.
Yes, I know this is obvious, but I think it's important to track some changes.  Right now, in the Los Angeles area, we're seeing the end of the combination Greek-Hamburger-Mexican-Pastrami-Teriyaki restaurant. It was a product of the LA eastside culture, and developed from the 1940s to the 1980s. Today, it's morphed into a Hamburger-Mexican restaurant, with fried chicken and Mexican charbroiled chicken, and the now ubiquitous breakfast burrito.  The Hawaiian lunch plate is also big here, but with a shrinking islander population, it's morphing into something else that incorporates Chinese fast food, and is losing some signature dishes like musubi, lomi, and chili rice.  This reflects changing populations and customers.
Likewise, you may be able to track changes to this dish as Vietnamese communities formed in specific cities like Houston, New Orleans, Westminister, Santa Ana, Rosemead, San Francisco, Oakland, Boston, etc.   99.93.192.139 (talk) 06:19, 30 August 2011 (UTC)
replies: text: I think you are suggesting we conduct original research and include it in this article. While it could be an interesting project, it wouldn't belong on Wikipedia until it was published in a separate reliable source. Jojalozzo 15:10, 30 August 2011 (UTC)
thread_title:  Regional Variations and Changes 

message: This article mentions a couple of times the French influence in banh mi, but it might be productive to have a section on colonial influence on the sandwich and how its consumption is a post-colonial act?  — Preceding unsigned comment added by Anishapganguly (talk • contribs) 19:58, 5 June 2015 (UTC)
thread_title:  Colonial history 

message: :
The alternate spelling was added on October 30, and changed 11 hours later (by someone in Vietnam with no other edits) to
:
making it redundant.  I know nothing of the language, so I won't change it back. —Tamfang (talk) 20:10, 15 March 2016 (UTC)
thread_title:  spelling 

message: The first paragraph defines "Bánh mì" primarily as the bread.  The infobox defines it primarily as the sandwich.  The infobox is correct.  In English, "banh mi" refers almost exclusively to the sandwich.  Likewise, "banh mi" (with no accents) is now a widely accepted English term (see any dictionary, e.g., , , )  Here's the definition from the dictionary built into macOS:
banh mi | ˈbɑːn miː |
noun (plural same)
(in Vietnamese cuisine) a sandwich consisting of a baguette (traditionally baked with both rice and wheat flour) filled with a variety of ingredients, typically including meat, pickled vegetables, and chilli peppers: along with classic banh mi, there are refreshing cold noodles and exceptional bowls of soup.
ORIGIN
from Vietnamese bánh mì ‘bread’.
Therefore, the main headword of the article in English Wikipedia should be "banh mi", not "bánh mì". Just as we have an article for Hanoi, not an article for Hà Nội.  And as a widely recognized loanword, "banh mi" should *not* be italicized in the article unless it is being used as part of a native Vietnamese term such as bánh mì thịt nguội. Bueller 007 (talk) 18:07, 22 February 2021 (UTC)
replies: text: Etymologies should not be the first paragraph of the lead. Merriam Webster as a source for moving it to an etymology section . English language sources use bánh mì so no need to change the title . Spudlace (talk) 10:41, 23 February 2021 (UTC)
thread_title:  Inconsistent article 

message: The first source [17] after the paragraph stating that Vietnamese baguettes attribute their fluffy texture to rice flour explicitly states that rice flour is the worst thing for that purpose — the source says it hinders gluten development, prevents browning, and forms hard spots in the dough. It was used for a brief period of time ending with WWI, after which no further information is provided. The relevant paragraph, Google translated: 
    The French were forced to add rice flour to the flour, to create the "pain de riz" cakes. And so, the culinary barrier that the first-generation colonists worked hard to establish was broken.  Interestingly, although the mixing of rice flour with wheat flour only lasted until the end of World War I, many people still believe that the light banh mi made in Vietnam is due to the addition of rice flour (?! ). “There are recipes out there for rice flour that makes up 50 percent of the bread dough, and as a result they create rock-hard lumps of dough that can be thrown and injured,” said Andrea Nguyen, head of the department. chef and food writer who lives in California, said. “Rice flour does not expand due to the lack of gluten. In addition, the rice flour does not turn a beautiful brown color. I have tried several recipes with rice flour and they are terrible.”
To my knowledge, Vietnamese baguettes are proofed within an inch of over-proofing and / or are enhanced with dough conditioner (which is readily available and has been since before the 1950s) in an attempt to make more bread with less flour. The second source [18] says nothing on the matter and the third source [16] says little more than “some recipes use rice flour”, which is far from something worthy of citing. I know it has other relevant information, but it does not provide any insight into the use of rice flour.  Source [17] basically completely invalidates the point it is there to support.  I imagine the prevalence of the rice theory is in part because a huge percentage of Vietnamese baguettes (in Vietnam) are made by commercial bakeries, so many people living there and even those selling banh mi’s still think the secret ingredient is rice flour. Because of the totally alien texture, more people are inclined to believe this as well.  It’s a self-perpetuating myth based on truth.  This is anecdotal evidence, but I've made Vietnamese baguettes countless times with nearly that many recipes -- rice flour, if called for, consistently results in a denser and less fluffy product.  As a nod to the other side, rice flour is a very good non-stick coating for proofing bread, keeping it from sticking to the banneton / proofing basket (if making the kind of bread that warrants such a tool).  I imagine a bakery trying to keep its flour waste as close to zero as possible would be using rice flour for this purpose.  In that context, though, it contributes nothing to the fluffiness of the resultant bread. Banh myself (talk) 00:54, 14 January 2023 (UTC)
thread_title:  Questionable information regarding rice flour in Vietnamese baguettes