{"id":2512,"date":"2021-08-18T02:39:21","date_gmt":"2021-08-18T02:39:21","guid":{"rendered":"https:\/\/vanhoamientay.com\/tourism\/banh-mi-a-vietnamese-street-food-enjoyed-worldwide"},"modified":"2026-01-20T03:27:55","modified_gmt":"2026-01-20T03:27:55","slug":"banh-mi-a-vietnamese-street-food-enjoyed-worldwide","status":"publish","type":"post","link":"https:\/\/vanhoamientay.com\/en\/news\/banh-mi-a-vietnamese-street-food-enjoyed-worldwide","title":{"rendered":"Banh mi \u2013 a Vietnamese street food enjoyed worldwide."},"content":{"rendered":"\n

B\u00e1nh m\u00ec \u2013 the street food bread of Vietnam, has been praised by foreigners in recent times, and it seems that b\u00e1nh m\u00ec has truly \u201ctaken the throne\u201d from ph\u1edf to become the most beloved Vietnamese dish among international fans.<\/em><\/p>\n\n\n\n

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There’s one thing that has always bothered me whenever I think about Vietnamese cuisine on the global stage: people insist on translating every Vietnamese dish name into English. Ph\u1edf or b\u00fan just become generic “noodle,” and sometimes b\u00fan even gets lumped in as “soup.” Even if the translation is accurate, I sincerely don’t want them to do that. No one calls sushi “fish and rice,” no one calls tom yum “spicy soup” or “Thai soup,” and no one calls beef bourguignon “beef stew.” Why can’t ph\u1edf just simply be ph\u1edf and b\u00fan just simply be b\u00fan? Even if it’s hard to pronounce, it’s a Vietnamese dish, and nothing could be better than having its name known in its original Vietnamese form\u2014a name that immediately brings to mind a steaming bowl of ph\u1edf with fragrant bone broth scented with star anise and cinnamon, tender rare and well-done beef slices, rather than some generic Korean, Japanese, or Chinese noodles.
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I stayed annoyed about this until recently, when across travel and food websites worldwide, food blogs, and even renowned lifestyle bloggers, everyone seems to have gone… crazy over b\u00e1nh m\u00ec. And they call it “banh mi” with passion and admiration, not “Vietnamese baguette” or any other English name. I think this is truly a milestone\u2014b\u00e1nh m\u00ec has made foreigners remember it by its own unique name, a one-of-a-kind name etched in their minds whenever they crave Vietnamese-style b\u00e1nh m\u00ec. And for me, this also shows that b\u00e1nh m\u00ec has truly \u201ctaken the throne\u201d from ph\u1edf and become the favorite Vietnamese dish among foreigners.
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Hard to believe, right? For an entire decade, the dish we were most proud to show off to foreigners was ph\u1edf. Ph\u1edf appeared everywhere\u2014on every magazine and every travel guidebook. It became an icon, something you had to eat when visiting Vietnam. If there had been a survey back then, I’d bet everyone would say they came to Vietnam and loved ph\u1edf. But it seems everything changed in just the last 1-2 years. Now, all anyone talks about when it comes to Vietnamese food is b\u00e1nh m\u00ec. B\u00e1nh m\u00ec is everywhere\u2014on the covers of magazines, in travel experience articles by food bloggers. In the UK or the US (and of course many other Western countries), b\u00e1nh m\u00ec shops are popping up like mushrooms with names like Bun Mee, Banh Mi My Tho (in the US), or K\u00eau, Banh Mi Bay, Banhmi11 (in the UK). In Malaysia, there’s a brand called \u00d4 B\u00e1nh M\u00ec that’s become a massive hit and a favorite spot for locals. In Thailand, mobile b\u00e1nh m\u00ec carts roam the cities and have become the most talked-about and sought-after name. Even Yum Brands\u2014the company behind KFC and Pizza Hut\u2014opened a b\u00e1nh m\u00ec shop in Texas called Banh Shop. David Farley, the BBC’s food and travel writer, generously declared: Vietnamese b\u00e1nh m\u00ec is the best in the world! And the famous food blogger Iamfoodblog bluntly stated: I think b\u00e1nh m\u00ec is the sandwich I admire the most! Truly, the world has gone mad for the b\u00e1nh m\u00ec craze\u2014a completely new obsession, and now all anyone thinks about is b\u00e1nh m\u00ec.
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I’m not surprised that Westerners are so obsessed with b\u00e1nh m\u00ec. With its similarities to sandwiches (and we all know how much they love sandwiches), b\u00e1nh m\u00ec is truly a breath of fresh air compared to Cuban sandwiches, kebabs, or those monstrous American footlongs stuffed with lettuce, bacon, and a few cheeses. The love for b\u00e1nh m\u00ec can be explained by the fact that it’s the perfect collision between Western cuisine and the essence of Vietnamese flavors\u2014it has all the traits of a modern dish that any busy person needs. It’s familiar to Western palates yet full of the intricate, refined Asian tastes.
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I mean, come on\u2014who wouldn’t love b\u00e1nh m\u00ec? I still remember when I was a kid, every morning my mom would leave me 5-10 thousand VND for breakfast. While my parents were out, I’d ride my bike to the street near home to buy b\u00e1nh m\u00ec. Back then, one b\u00e1nh m\u00ec cost just 5 thousand VND, with a crispy crust and fillings overflowing with red-pink sausage and b\u00ec. Or sometimes, just plain b\u00e1nh m\u00ec with cheap, mild butter and a sprinkle of ru\u1ed1c\u2014that was enough to satisfy a simple kid like me. And oh! Do you remember that sound\u2014the crack of the crust shattering in your mouth on the first bite? It’s the most cheerful and joyful sound a food can make. Then the soft inner layer acts like a cushion, soaked evenly with butter and meat juices, making it even more flavorful. And how could we forget the fillings? The fillings are truly the soul of the b\u00e1nh m\u00ec. Char siu pork, p\u00e2t\u00e9, gi\u00f2 ch\u1ea3, fried egg, sausage b\u00ec… each shop has its own way to make the fillings special. They’re rich, savory, and full of flavor like a forest. Finally, a touch of tangy pickled daikon and carrots, plus a few sprigs of herbs, and the whole b\u00e1nh m\u00ec bursts with herbal aromas\u2014all blending with that magical crust. There you have it: a paradise of salty, sweet, crunchy, chewy, soft\u2014a paradise of every flavor on earth.
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We had ph\u1edf pave the way for Vietnamese cuisine to reach the world, h\u1ee7 ti\u1ebfu making even a chef dubbed the “Devil” like Gordon Ramsay bow and admit it’s one of the best dishes he’s ever eaten. And now, we have b\u00e1nh m\u00ec\u2014the “sandwich” phenomenon that the whole world worships. The most wonderful thing is that not only has the dish become famous, but the culture and spirit of an entire nation embodied in it is also being passed on through this simple food. The shortest way to the heart is through the stomach. So sometimes, without any big campaigns or grand gestures, just one b\u00e1nh m\u00ec is enough to bring the world’s friends closer to us.
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PiterDeeDee<\/a> \/ MASK Online<\/p>\n\n\n\n

According to K\u00eanh14<\/pre>\n","protected":false},"excerpt":{"rendered":"
B\u00e1nh m\u00ec \u2013 the street food bread of Vietnam, has been praised by foreigners in recent times, and it seems that b\u00e1nh m\u00ec has truly \u201ctaken the throne\u201d from ph\u1edf to become the most beloved Vietnamese dish among international fans. There’s one thing that has always bothered me whenever I think about Vietnamese cuisine on…<\/p>\n","protected":false},"author":1,"featured_media":687,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rank_math_lock_modified_date":false,"footnotes":""},"categories":[653],"tags":[723,926,925],"location":[],"class_list":["post-2512","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-am-thuc","tag-bread","tag-street-food"],"acf":[],"_links":{"self":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2512"}],"collection":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/comments?post=2512"}],"version-history":[{"count":2,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2512\/revisions"}],"predecessor-version":[{"id":2527,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2512\/revisions\/2527"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/media\/687"}],"wp:attachment":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/media?parent=2512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/categories?post=2512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/tags?post=2512"},{"taxonomy":"location","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/location?post=2512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}