Banh mi is a Vietnamese dish popular form of baguette French with patte (spreadable paste of meat and fat) of meat (chicken, pork, duck) cucumber, pickles, cilantro, sabai, and mayonnaise, so the taste is sweet, sour, salty, and spicy , Introduced by the French in the 19th century and was made the first time in Saigon (now Ho Chi Minh City) banh mi originally consisted of a sandwich consisting of butter, ham or pate, and sold in stores - stores of bread luxury, so it can only be consumed Vietnam only by the upper class. After the French occupation ended, the material to make banh is also replaced. Replaced butter mayonnaise, pickles and peppers are added, as well as ham replaced thin pieces of beef, pork, or chicken. The existence of street vendors who sell banh is also increasingly accepted by society as a staple food in addition to rice. Post-Vietnam War many local residents who fled to Europe, Australia, and the United States established a bakery shop that sells banh mi. From this the popularity of banh mi worldwide soared.

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