Bánh Mì Flashcard

Front

Which of these herb is the most common to eat with Bánh mì?
Options: cilantro, basil, mint, perilla leaves

Back

cilantro

Answer explanation

Cilantro is considered indispensable in almost every traditional Bánh mì because it offers a bright and distinctive fragrance!!!!

Front

When was Bánh mì invented?

Back

mid 1900s

Answer explanation

If you paid attention, our interns read "the 19th century" during the history lecture 🌝🌝

Front

Where did Bánh mì start its journey after Vietnam's adaption?

Back

Saigon

Answer explanation

Banh mi started in Saigon as a portable, affordable sandwich created by northern Vietnamese refugees. This fusion was born out of a need for economical, fast food that reflected Vietnamese tastes while incorporating both French colonial and local components!

Front

Which country influenced the creation of Bánh mì?

Back

France

Answer explanation

We've mentioned it quite a few times now guys 🌝🌝

Front

True or false: the ideal baguette for Banh Mi should be dense, chewy, and difficult to compress

Back

False

Answer explanation

soft, fluffy, airy, slightly crispy, compressible

Front

What is the name for the pickled vegetables (carrots + daikons) that adds that signature tang and crunch to the banh mi?

Back

Đồ chua

Front

The Vietnamese word Bánh mì is generally translated to ______ in Vietnamese.

Back

Bread

Answer explanation

Bánh - bread or cake

Mì - noodles

Front

What is pate made from?

Back

Ground liver and sometimes other meats

Answer explanation

This is how its eaten in France! French people eat pâté with toasted baguette or crackers, and pair it with cornichons (small pickles), Dijon mustard, and a side of green salad. It can be served as an appetizer spread on bread, as a filling for a sandwich, or as part of a charcuterie board with other cheeses and cured meats.

Front

What time of day is Bánh mì usually eaten for local Vietnamese people?

Back

Mid-morning breakfast/lunchtime

Answer explanation

Banh mi is more of a snack rather than an actual meal!

Front

The French term for the soft interior of the baguette, which the Vietnamese adaption sought to make lighter and airier, is:

Back

La mie

Answer explanation

La mie is the French term for the soft, white inner part of bread, known as the crumb, which is significantly reduced in density in the Bánh Mì loaf!!!