Because simple, relatively balanced, cheap and, above all, tasty, the Vietnamese sandwich is a rival of weight facing the American giant.
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A saying, a little bit of date, says that football is a sport that is played at eleven against eleven and that at the end it is always the Germans who win. Suitable for the rapid restoration universe, the adage could give something like: “Fringale is a sudden desire between two slices of brioche bread, with an animal protein intake, and at the end, C ‘Is always the burger who triumphs. “
The American Fast Food icon has annoying that it always manages to reinvent. When we criticize its low cost side, the burger mutes in gourmet version and invites itself to the traditional restaurant table using better ingredients. When we get tired of its shape, it comes in version “Smassed” and transforms its steak into a delicious crispy disk with caramelized highlights.
But newcomers regularly dispute him his crown. After kebab and tacos, here is the bánh mì, the most emblematic of Vietnamese sandwiches. It is based on a simple basis in which we immediately want to chew: a baguette cut into two, copiously garnished with pieces of cooked meat, embellished with condiments, crudités and dotted with fresh coriander.
The bánh mì too is a variable geometry sandwich that offers multiple possibilities. The most traditional recipes include preparations based on pork chest (sometimes grilled, sometimes dried or steamed), chicken with lemongrass or chopped pork pellets; The most elaborate, also known as “DAC Best” (translate “specialty”), offer a range of flavors ranging from Vietnamese mortadelle (Chá Lųa) to pig block, passing through pork chest. rolled.
Other weight arguments: its price (between 4 and 9 euros) and the significant amount of vegetables it contains (carrots, cucumbers, marinated white radish in vinegar), which make its nutritional value relatively acceptable. Finally, the trajectory of the bánh mì has that fascinating that it tells, at each bite, the richness and character of Vietnamese cuisine which, through the diaspora scattered around the world, in New York, Los Angeles, Paris , Nice or Marseille, has continued to reinvent themselves.