Banh Mi Pho Hue, the no-frills sandwich shop named for the Hanoi street on which it sits. It serves the best Banh Mi in Hanoi. The family runs the shop since 1974, and has a reputation for closing it whenever the cooks run out of ingredients.
Translated simply as WHEAT, the Banh Mi is a delicious and ever-varying combine of deli-style pork, pate and veggies (think carrots, cilantro, cucumber, etc.) , stuffed into a soft and crunchy French Baguette. Regional variations in Vietnam, involves adding headcheese, pork sausage and various other vegetables.
The Banh Mi is the product of a true cultural and culinary blend. The sandwich began with colonialism —– specifically the establishment of French Indochina in 1887 ——- when the occupying French simply slathered butter and pate inside a baguette. Then, when the Vietnamese sent the French packing in 1954, they put their own spin on the sandwich, adding slices of pork, herbs an pickled vegetables and creating the Banh Mi as we know it.
The rest of the world didn’t learn about the spectacular sandwich until after the end of the Vietnam War in 1975. As many southern Vietnamese emigrated to the US, Europe and Australia, they brought recipes, including one for their ICONIC SANDWICH.