I miss the breakfast breads in Vietnam during my travels, specifically Vietnamese-style baguettes (bánh mì).
Here in the States, whenever I need my bánh mì fix, it’s a fifteen minutes drive to Little Saigon.
Most of the time, there’s a line, so it takes even longer to get my fix.
That’s why I decided to make it at home.
Bánh mì, which is the Vietnamese term for “bread,” is actually the baguette that is used to make the popular Vietnamese sandwich.
It’s found in places with a concentrated Vietnamese population, from France, Canada, United Kingdom to the United States.
This popular Vietnamese-style sandwich can be easily found in most restaurants or Vietnamese-owned sandwich shops, and there are a variety of meat choices—from steamed, pan-fried, to grilled options (Thit Nuong, being my all time personal favorite).
This fresh Vietnamese baguette roll with golden crust is exceedingly crispy and crunchy.
As for the Thịt Nướng (grilled meat), I used the intensely flavorful grilled lemongrass pork that was slightly on the fatty side so it turned out nice and tender with charred aromas.
Spread the baguette with some mayo or butter and fresh cilantro, jalapeno slices and most importantly, the pickled carrots and daikon, you’re on your way to a very substantial meal.
This is another great summer recipe to try as the aromas of the grilled lemongrass pork beckons from afar.
Out of all the bánh mì varieties, my personal favorite is Bánh Mì Thit Nuong with grilled lemongrass pork.
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