Вьетнамский СЭНДВИЧ БАНЬ МИ Вьетнам Уличная Еда бутерброд - Banh Mi Vietnamese Sandwich - Bánh Mì

Today it has spread from Saigon to California and from there to the rest of the planet. Every city in North America now has its own bánh mì shop or chain: Bánh Mì Saigon in New York, Banh mi in San Francisco, BANH MI in Washington, DC, Bánh Mì Bá Get in Chicago, Bánh Mì Boys in Toronto. Bánh mì is standard food truck fare from San Diego to Boston. Yum! Brands, owner of Kentucky Fried Chicken, Taco Bell, and Pizza Hut, has opened Bánh Shop fast-food outlets in Dallas. South of the border in Mexico City is a bright red and yellow bánh mì food truck called Ñham Ñham. Shops and chains have sprung up everywhere else; in London there is Kêu!, Bánhmì11, and, next to St. Paul’s Cathedral, Banh Mi Bay. Among the options in Shanghai is Mr. V, whose menu includes the Obscene Double Triple—bánh mì with headcheese, Vietnamese sausage, and peppercorn terrine; in Singapore, you can try Bánh Mì 888; one of the busiest in Tokyo is a place simply called Bánh Mì Sandwich. It is an airy French baguette with a thin crunchy crust that could contain a cornucopia of roast chicken or pork, homemade pâté, cured ham, headcheese, a mélange of pickled daikon radish and carrot, slices of cucumber and chili pepper, a generous sprinkling of cilantro leaves, a few dashes of Maggi sauce, and a spread of mayonnaise. At once spicy, salty, sour, savory, sweet, and aromatic: a bite into a well stacked bánh mì is always a moment of rapture. Bánh mì’s origins, as its architectural foundation indicates, of course, are in France. The French arrived in Vietnam initially as missionaries in the seventeenth century and established colonial control of Vietnam in 1887 with the formation of La Fédération Indochinoise. The French brought their language and their food, including eventually the baguette, the long thin loaf of bread that became popular in France in the early twentieth century. Growing up in Hanoi my grandmother called it bánh tây, literally Western-style bread. By the 1950s the Vietnamese started to tinker with it and, signaling Vietnamese appropriation of the baguette, started calling it bánh mì—simply, wheat bread. The aim was to make it fluffier than the French baguette, allowing it to be easily stuffed with Vietnamese delights. Bánh mì has long been a food staple of the working poor. Bánh mì stalls and carts are everywhere in the streets of Vietnam, providing simple and delicious sustenance, typically for breakfast or the midday meal, to the masses. It was street food long before street food became an obsession with foodies—in those days, some well-to-do Vietnamese shunned street vendors out of concern about typhoid fever and other illnesses. Ingredients like the sweet, crunchy fresh vegetables and pungent herbs and spices are what make the bánh mì Vietnamese. An essential component of the Vietnamese way is Maggi sauce, a Swiss-made savory seasoning introduced by the French. ******************************************************************* Ingredients for pickled vegetables: 30-40 g daikon 30-40 g of carrots 2 tsp. Lime juice (you can lemon or vinegar) 1.5 tsp. Salt 1.5 tsp. sugar Pickled onion: 40 g of onions 1,5 sugar 2 tsp. Lime juice (you can lemon or vinegar)