by admin | Mar 24, 2025 | food and drink, health, meals, meat, money
What defines an ideal banh mi? Should it overflow with meats, pâté, and cold cuts, or should it maintain a lighter, more balanced approach?
VnExpress
After the recent Banh Mi Festival in Ho Chi Minh City, readers shared their thoughts on their perfect version of a banh mi sandwich. At this event, certain well-known brands were charging up to VND73,000 ($2.85 USD) for a filled serving.
Reader
Hien Le Thanh
thought that a banh mi with such a high price tag was excessive:
A banh mi costing VND73,000 comes loaded with an abundance of meat and has a remarkably rich taste. It’s quite substantial for one person to consume entirely on their own. In my opinion, this particular banh mi mirrors others in terms of its composition. Personally, I favor a well-balanced stuffing accompanied by generous portions that should be served warm, crunchy, and aromatic.
Reader
Jen
added:
A VND73,000 banh mi, which is loaded with meat, has become quite famous. This sandwich was once favored by western travelers looking for bigger servings; however, nowadays, local youth also appreciate it. Despite this popularity, most individuals find they can typically consume just about one-third of the sizable banh mi due to its generous size.
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At a store in Ho Chi Minh City, you’ll find two portions of a banh mi filled with cold cuts along with two levels of pate. The image was captured by VnExpress/Quynh Tran.
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For reader
nguyendinhvu2010
, the ideal banh mi begins with its fragrance:
As you stroll by a banh mi cart, the blend of freshly baked bread, pâté, barbecue pork, and butter emits an enticing aroma that beckons you closer. When you grasp the sandwich in your hand, you ought to sense its warmth and listen for the crisp sound. However, the real delight comes with the initial bite—the harmony of sweet, salty, and creamy flavors renders every banh mi distinctively special.
Reader
Quang Nguyen
reminisced about his most memorable banh mi experience:
The finest version I experienced was in Da Nang. It boasted just the right size, featuring a touch of tartness and spiciness, along with a crunchy exterior, flavorful filling, and fresh herbs such as coriander, Thai basil, and cucumber.
Another reader,
Nguoi nhap cuoc
reminisced about a banh mi from decades past:
Those who resided in the vicinity of Thu Duc both prior to and following 1975 would recall an older gentleman with one blinded eye peddling banh mi using a bicycle equipped with a sizable wooden crate secured at the rear.
In those times, food was hard to come by, yet his banh mi remained consistently warm and crispy. His signature dish included pressure-cooked sardines swimming in rich tomato gravy. The more affluent customers would often buy an entire banh mi, whereas many others opted for only half due to cost constraints. Whether it was chilly outside or raining heavily at night, his banh mi was always a delightful find. To ensure freshness, he carried a charcoal stove on his bicycle specifically for reheating the sandwiches when needed.
Afterward, I didn’t see him or his banh mi bike anymore. I was told he had passed away, and nobody continued his work. By then, banh mi carts could be found all around.
One notable characteristic of his cart was a manually operated horn connected to the bicycle’s handlebars. This would announce his arrival long before he got close, as the distant blaring could be heard clearly. That noise served as a fragment of the city’s history.
by admin | Aug 22, 2024 | culture, dining, food and drink, food culture, meals
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Here’s a dream scenario: You spin around blindfolded and place your finger on a map of the U.S. Wherever you land, that’s where you get to eat for a whole week. In my heart of hearts, let’s be honest, I’m hoping to land
anywhere
in the
American South
, and not just for
their many (many!) BBQ styles alone
.
The south boasts numerous other culinary delights that originate from different regions (apologies to the
Midwest’s beautiful casseroles
) trembling with fear. And let’s not forget about my own Southern-but-not-
truly
– The southern homeland of Florida, known for its array of gator-inspired cuisine. Below are some of the top dishes from this area that contribute to making the American South one of the tastiest spots in the United States.
Pineapple Fluff
In simple terms, people from the South behave this way.
interesting
Items featuring fruits, where one stands out distinctly: pineapple fluff. This treat truly matches its title since it’s made from maximum blend proportions of pineapple components like canned pineapple chunks, pineapple Jell-O, and pineapple juice mixed with fluffy elements such as Cool Whip, cream cheese, marshmallows, and shredded coconut. Can we consider this concoction the ultimate dish ever? Absolutely, particularly when savored.
pie form
.
Chowchow
Winning one of life’s top accolades could easily be considered receiving a jar of homemade chowchow from a Southern buddy. This present is indeed one that continues to bestow joy, as chowchow stands as an iconic South Carolinian pickled relish crafted with green tomatoes, onions, bell peppers, cabbage, along with essential pickling spices such as mustard seeds, celery salt, and turmeric. To put it succinctly, this zesty blend of sweet, salty, and tangy flavors pairs wonderfully with nearly anything you can think of.
especially
hot dogs.
Sausage Balls
During our family gatherings, particularly during holidays, we always have an enormous platter filled with sausage balls. This particular dish creates quite a stir; people actually compete for the chance to prepare them every year. These sausage balls are incredibly simple to whip up.
sausage balls
You’ll understand why. These will combine a pancake mixture, crushed sage-infused sausage, shredded cheddar cheese, and some fresh herbs, and they’re certain to be a must-have tradition for you annually as well.
Boiled Peanuts
Having a lot of spicy, salty
boiled peanuts
While heading to the beach or traveling through the South, this experience is essential. The blend of peanuts still in their shells, water, seasonings, and time transforms this delicacy into something greater than its individual components. Pair it with a cold beer for the perfect Southern snack.
Chitlins
For some reason, numerous nations boast a significant custom around consuming animal innards and organs (think: tripe, saucisson, haggis), and this holds true for the Southern regions as well, where they hold dear their fondness for chitlins (also known as chitterlings). This staple is integral within African American cuisine.
soul food traditions
, you may come across chitlins (cleaned pig intestines) prepared either as a vinegary stew or coated and deep-fried.
Fried Bologna Sandwiches
One of my cherished childhood memories revolves around my mother preparing fried bologna sandwiches for every conceivable moment. Whether it was a midnight feast or an impromptu breakfast, we’d have fried bologna sandwiches. Even when groceries were forgotten, those sandwiches came to our rescue. These culinary delights are commonly found at eateries and ballparks throughout the Southern states and pair wonderfully with a serving of chips and a pickled cucumber alongside them.
Snow Cream
Snow Cream is indeed a genuine Southern treat that you should experience before forming an opinion about it, particularly considering how uncommon snow can be in this part of the world. It has garnered much affection from numerous people including
Reese Witherspoon
Sure! Here’s another version:
It includes freshly fallen snow (yes, really!), cream, and whichever toppings you prefer for your ice cream. Simply put a bowl outdoors when it starts snowing, let enough accumulate, and then start blending. My clan enjoys adding Nesquik powder and/or chocolate syrup into the mix.
Hoecakes
Move over, pancakes. Hoecakes are stepping into the spotlight as the king of fried batters. Revered by President George Washington himself, these delectable treats consist of a cornmeal mixture cooked until crispy at the edges with golden pools ready to soak up some maple syrup.
Crawfish Boils
Any meal placed over a layer of newspapers is totally my style, and that surely applies to Southern cuisine as well.
crawfish boil
Packed with corn, potatoes, sausage, an abundance of seasonings, and heaps of crawfish, these boils put ordinary lobster boils to shame.
Carolina Red Rice
A vital Lowcountry side dish in South Carolina, red rice is exactly what you hope to find at every significant family event. Similar to dishes from Nigeria,
jollof rice
, Carolina Red Rice has a savory flavor with a hint of tomatoes, and what sets it apart the most is possibly the
lot
of bacon.
Hush Puppies
My uncle owned a seafood restaurant, so I have
opinions
on what a good
hush puppy
First of all, hush puppies are delightful little cornmeal fritters (what an incredible beginning) that come packed with chopped onions and fresh herbs (absolutely perfect), then they’re deep-fried to golden goodness (simply brilliant). In my book, these triumph over regular cornbread any day.
Pimento Cheese
Inquire of any person from the south about how they prepare their dish.
pimento cheese
And I’m sure you’ll hear a million varying opinions. Some prefer their version slightly sweet (thanks to Miracle Whip—I couldn’t do it), whereas others opt purely for cheese overload, mixing cream cheese with sharp cheddar, dotted with pimentos. That’s why they call it the “pâté of the South.” Enjoy it over crackers or between slices of bread with your pinky raised high.
Charleston Chewies
There’s another “chewy” treat you ought to know about: Charleston Chewies. These bars feature an abundance of brown butter and pecans, making them similar to blondies but much more indulgent due to their rich flavors.
browned butter
.
Brunswick Stew
Once you’ve collected enough snow for your snow cream, you’ll crave another Southern favorite to help you warm up. No need to look elsewhere;
Brunswick stew
a robust chicken stew filled with corn, butter beans, tomatoes, and potatoes, making it an ideal meal for cold winter evenings accompanied by a basket of bread
biscuits
.
Collard Greens
Have some extra smoked turkey or ham hocks? Don’t toss them out just yet! They have another role to play: turning into incredibly savory
collard greens
Some people might argue that collard greens are the finest component of a ham dinner, and I wholeheartedly concur.
