Jul 30, 2017 / 14:22
Banh Mi Vietnam filled it with local flavors
The Hanoitimes - That comment line among one article in South China Morning Post – Hong Kong newspaper.
Com Banh Mi chef Jerrick Constantino makes a lemongrass pork chop banh mi.
Humidity is the enemy of “Banh mi thit” – the Vietnamese sandwich that has recently become so popular in Hong Kong. It’s a fusion dish that evolved through the French occupation of Vietnam which ended in 1954. The French introduced the baguette to Vietnam and cooks adapted it to make use of local ingredients.
The banh mi filling station at Le Petit Saigon.
Many street vendors offer what is also the most popular version outside Vietnam: pork-based cold cuts and pâté, along with pickled carrot and daikon, fresh cucumber, chilies and fresh coriander.
Australian chef Bao La oversees the quality of banh mi sandwiches at the newly opened Le Petit Saigon in Wan Chai, a small sister restaurant to Le Garcon Saigon next door. He credits the sandwich’s distinctive Vietnamese flavor to the fillings – the thinly sliced cold cuts and the pickled and fresh vegetables and herbs.
“The bakers had to adapt because it’s a lot more humid in Vietnam than it is in France,” he explains. “It’s not exactly the French baguette, but it’s a similar type of concept.” Bao sources the bread from a friend and says it took three to four months to perfect the airy and crusty texture.
Banh mi thit at Le Petit Saigon.
You can find Banh Mi Vietnam at many restaurants in Hong Kong including Le Petit Saigon (16 Wing Fung St, Wan Chai); Banh Mi Kitchen (22 Li Yuen St West, Central); Com Banh Mi (28 Tai Wong St East, Wan Chai); Tim Kee French Sandwiches (Man Yiu Building, 30 Man Yuen St, Jordan)…
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