Torn piece of baguette on wooden board
Why Vietnamese Baguettes Are More Than A Duplicate Of The French Original
You may be familiar with Vietnamese baguettes if you've had a delicious bánh mì sandwich. This version of the baguette is far from an identical copy of the classic French bread.
Vietnamese baguettes were created while Vietnam was colonized by the French. The French imported many European foods, which made their way into Vietnamese cuisine.
Vietnamese baguettes differ from the French kind in terms of ingredients, the cooking technique, and the way they're eaten. They sometimes use rice flour in place of wheat flour.
Vietnamese baguettes are also baked at high temperatures around 450 degrees Fahrenheit, while French baguettes are usually baked at below 400 degrees F.
Steam also plays a crucial role in Vietnamese baguettes. A bowl of water is placed in the oven and the bread is misted with water periodically for a lighter, crispier texture.
The baguettes are most famously stuffed with cold cuts, vegetables, cilantro, and pate to create a bánh mì. These sandwiches can contain tofu, eggs, or even sardines.