On March 23, 2011, “Banh mi” – (banh mi /ˈbɑːn miː/) was officially added to the Oxford dictionary as a proper noun, besides the names: baguette, sandwich, etc. This is not just a pleasure. proud of the Vietnamese language but also of Vietnamese cuisine, because being recognized as a proper noun also means that our bread will be called by many foreigners.
From the early years of the 19th century, bread was introduced to Vietnam by the French Expeditionary Armies. For the French, this is a familiar dish, indispensable as a bowl of rice for us Vietnamese. Due to the difficulty of importing wheat at that time and the high price, bread became a luxury food only for the upper classes.
In the 50s and 60s of the 20th century, along with the improvement of ingredients and the increase of bakeries, the French baguette was transformed into a typical Vietnamese bread. However, Vietnamese Bread was only really shaped in 1958, when Hoa Ma bakery shop officially appeared.
Initially, the shop mainly served locals with cold cuts and breads on plates and cutlery. Then, they came up with a way to sandwich meat, sausages, pate, etc. in the middle of a loaf of bread for customers to carry. Along with this convenience, bread shops also appeared all over Saigon and then spread to other provinces across the three regions, modified to please a variety of diners: the intestines became more and more porous and thin, the crust became more and more popular. thickened, the size of the cake is also 2-3 times smaller for convenient carrying.
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