Simon Stanley eats his way through the city’s top banh mi joints... and chooses the best. Let the crumbs fall where they may. Photos by Francis Xavier
I love history you can pick up and eat. Vietnam’s banh mi can trace its roots back to the days of French colonial rule, when the humble baguette was given a lighter, fluffier personality, and traditional French ingredients like pate and mayonnaise were added to chilli, coriander, grilled pork and pickled vegetables.
Today, banh mi thit is available everywhere from five-star buffets to the tail-end of a Honda Cub in an alleyway. It’s possibly the most readily available on-the-go meal you’re likely to find. But whose version is the best?
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Nancy @ www.imadethisdish.menu Thursday, 23 April 2015 12:44 Comment Link
Thanks so much for this post, Simon. We were in search of the best banh mi in HCMC last time we were there. Now we know exactly where to go!