What is Vietnamese baguette?

The combination of culinary traditions of France and Vietnam has resulted in the creation of Vietnamese baguettes. This crunchy bread mixes rice flour and wheat flour to form bread, which is shaped as a hoagia or submarine roll. For traditional Vietnamese baguettes, bakers mix yeast, salt, sugar, wheat flour and flour with water. The Vietnamese version is a lighter and crispy baguette than the French version that requires only wheat flour. Traditionally, the French version can be up to 3 feet long (about 1 meter). Boiled bread is usually about 2 inches (5 centimeters) on average. The bark often has a division in it to let the steam escape when the bread is baked. Food historians believe that the shorter length was more Vietnamese baguette, especially for busy workers. The smaller size makes it easier to master bread when one eats and works at the same time. Street retailers are the main sellers of local baguettes. Using small burning coal heaters, dozens of baguettes hold at temperature. In the main city centers in VieYou can easily find Hawking retailers of hot baguettes and special sandwiches that use baguettes as their basis, especially during lunch.

Since the creation of Vietnamese baguettes, Bahn Mi was the local name for bread and sandwiches that were made with it. Sandwich creations that have a Vietnamese baguette as a basic ingredient common in Asian cuisine. In Vietnam we find sandwiches that include crushed carrots, pickled vegetables, salad vegetables and mayonnaise. These basic ingredients are accompanied by various meat, which range from Foie Gras and shrimp to chicken or pork.

bread was not a central part of Vietnamese food before the French arrived in the country in the 19th century. Wheat is not a common crop for this area. Contact with the French led to the development of hybrid cuisine in Vietnam, which survived long after the colonial relationship. The French not only introduced wheat flourBut they provided the expertise needed for Vietnamese to develop rice flour appearing in local baguettes.