The best banh mi in hoi an

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The distinguished and well known Vietnamese sandwich Banh Mi is a traveller’s best frikết thúc. It’s reliable, safe, transportable, & commonly found around the majority of towns và cities in Vietnam. While Hoi An is a relatively small city in the grvà scheme of things. It is host to some very reputable vendors when it comes lớn this masterpiece of culinary fusion. Each a valid contender for the best banh mày in Hoi An.

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The hard question is if there is a best one? Between personal favourites, TripAdvisor Reviews & celebrity recommendations, we put them lớn the test! In this guide, we give you an understanding of the revolutionary sandwich. As well as the best banh mày Hoi An stands, our favourites, & where to lớn find them. There’s more than you think behind this snaông chồng.


Contents

The history of banh miBanh ngươi ingredientsBread is better in Hoi An

The history of banh mi

It’s hard khổng lồ believe sầu that this small sandwich can hold so much more than the filling inside. The history of banh mi is one of the more recent times. It speaks of freedom và independence for Vietphái nam, along with the death of colonialism.

The history begins with the colonialism of Vietnam by the French in the mid-1800s. Wanting creature comforts & familiar foods, the French brought with them a number of food items to the region. Such as carrots, coffee, cheese, deli meats, and wheat. However, cultivating wheat proved incredibly difficult in the tropical climate. Resulting in diminishing yields và poor unique protein. With that, the only way lớn fill the dem& was through the importation of the flour và grains from Europe.

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Fresh banh ngươi prepared at Banh Mi Lanh- one of the best banh ngươi contenders in Hoi An. Photo: Kristen Wells

French Occupation

Through the period of French occupation, the French adopted a poor pseudoscience. The belief that bread and meat made you svào, while the local diet of rice và fish made you weak. With this false idea, coupled with the high cost of wheat imported from Europe, bread was unattainable by the local people of Vietphái nam. Unless they were wealthy và powerful.

The introduction of rice flour during WWI

It wasn’t until WWI that shipments were disrupted. Needing to fill the gap for wheat, some bakeries began incorporating inexpensive rice flour into the recipe. The yielding result was a baguette that was fluffier & lighter with a thin crisp crust. Compared lớn its dense và chewy French counterpart.

Along with that, two of the leading import companies in Saigon were German-owned. Both seized by the authorities. With the French sailing off to lớn war, large amounts of perishable goods were left behind in the once German warehouses. These goods then flooded the Vietnamese markets in Saigon and were affordable to the locals.

For once, the Vietnamese working class could afford cheese, pate, deli meats, bread, butter and condensed milk. However, bread still appeared as it always had. Accompanying a platter of cured meats and cheese, or in the khung of a jambon-beurre. The only real local creation seen was a breakfast version for the Vietnamese. Called Bánh mì bơ—butter & sugar.

Birth of the banh mi

The true birth of the banh ngươi came about in 1954 in Saigon, after the French defeat at Dien Bien Phu. Up lớn this point, Vietnamese people could not alter the food of their coloniadanh mục masters. After the withdrawal of the French, the Vietnamese were free khổng lồ customise the food using local ingredients. Tailoring the flavours khổng lồ the local tongue & creating some of the best banh mi’s not only in Hoi An but across Vietphái nam.

It wasn’t until the fall of Saigon in 1975 that banh mi travelled internationally. South Vietnamese people fled as refugees, seeking a new trang chính. They may have sầu travelled with few physical possessions. But they were plentiful with culture và tradition, of which banh mày was a part of.

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Buyers wait as their banh ngươi is made to order in Hoi An. Photo: Agnuush

Banh mày ingredients

The components that go into a banh ngươi vary from a wide assortment of items. Only restricted by one’s imagination. For this instance, we’ll be going through the fillings more commonly found if you’re walking up lớn a stvà & ordering a banh ngươi. Some of the more established stands that are frequented by foreigners will have menus in English. But the majority vày not. Just don’t let this danh sách lead you inlớn thinking there isn’t more out there in terms of combinations và variety.

Bread

The bread used in banh ngươi is a relative sầu of the baguette from colonial times. It’s lighter and less chewy with a thin and crisp crust. Some may argue that it’s the most critical part of the sandwich, but it’s not. However, it does make a big difference in the result. The banh ngươi bread in Hoi An is by far the best compared to lớn bread found elsewhere in Vietphái mạnh.

Pate

Chicken or, sometimes, duck livers are used in making this French spread. It adds a subtle flavour that is hard to lớn pichồng out in the sandwich when you’re not looking for it—but the importance of this rich and savoury paste is paramount.

Mayo

Mayo is most commonly used, although margarine or butter can also be found. These are used to provide a richness in the sandwich and to lớn protect the bread from moist ingredients and sauces.

Sauces

Most places will employ the use of one or more homemade sauces, oils or pastes lớn add moisture and flavour to lớn the banh mi. At the very least, Maggi sauce will be used (usually found at smaller banh mày stands), which is a soy and vegetable protein based sauce from Switzerlvà.

Vegetables

Strips of cucumber are common, along with shredded pickled carrot and papaya or daikon. They provide the banh ngươi with a good layer of texture, while the pickled vegetables are a great way of adding some acidity lớn balance the richness of the fillings.

Herbs

The herbs help elevate the sandwich with wonderful floral và medicinal flavours. Coriander and Vietnamese mint are the most common.

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A banh mi seller’s cart piled high with tasty sandwich fillings. Photo: Hidden Hoi An

Proteins in banh mi

Cha Lua – Ground pork that has been seasoned và packed tightly in a banana leaf và steamed. Usually seen as thin slices in the banh ngươi và one of the more commonly seen ingredients in the sandwich.

Thit Nguoi – It usually consists of cubes of meat that can be layered with strips of fat that are cooked and set in the shape of a log. The flavour is similar to cured say đắm & a common and tasty filling found in banh mi.

Gio Thu – The Vietnamese version of headcheese, where parts of the animal that are less desirable such as the tails, skin, tendon, & meat from the head are cooked down lớn release their gelatin. When cooled, the resulting Gio Thu is sliced thin và used as a cold cut.

Thit Nuong – Pieces of pork are cut & marinated và then grilled over charcoal. The meat can come from different parts of the animal & are dependent on the chef. The texture is dry, and the flavour is sweet và savoury with a wonderful flavour from coals.

Xa Xiu – Barbequed pork that is very similar in style to lớn Chinese char siu. Once again, the cuts of meat used will depover on the chef.

Nem Nuong – Ground pork is mixed with seasonings & aromatics, formed inlớn small patties or sausages and grilled over charcoal.

Bread is better in Hoi An

The bread used for the banh ngươi is not the be all & kết thúc all of the sandwich, but it does make a big difference. As we said earlier, in the past, some banh mày bakeries would incorporate rice flour lớn reduce the cost of production. While this is still sometimes used, it’s less common as wheat flour is now more easily attainable within the country. Along with that, most bakeries will bake twice a day, sometimes more, due to the short shelf life of bread in the tropical climate.

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Hoi An’s bakers work hard khổng lồ keep up with the demvà for the best banh mi Hoi An. Photo: Kristen Wells

The bread in Hoi An is light, with a thin & crisp crust pointed at the ends and considered lớn be the best by many. The loaf scored once lengthwise forms a small bread ear when baked. Most consumers may overlook the bread ear, but it’s a sign that dough has been properly kneaded, shaped, và baked—though this doesn’t apply for all types of bread. When heated again for service, this ear quickly toasts up and adds a great texture to the roll.

So why is the bread better in Hoi An compared to other areas of Vietnam?

A lot of bakeries say the reason is because the French first left recipes in this area from when they began trading in Hoi An và Da Nang in the mid-1800s, và bakeries haven’t bothered changing what they’ve learned. Additionally, bakeries in towns north and south of the area have sầu tried to copy the recipes without a full understanding of how to lớn use them. It’s a possibility that some bakeries are still even using rice flour or inferior wheat flour.

Another reason comes from the standard of the banh ngươi st&. Ensuring the bread is adequately toasted before handing it over to lớn the customer. While you may think that this is a no-brainer, there are still stands out there that deal up untoasted rolls that laông chồng the crunch of a toasted one.

At the kết thúc of the day, the answer is that it’s better because…it just is. Likely all stemming from one good recipe left years ago that was adopted by the five sầu bakeries within Hoi An. There are no gimmicks here, no filler, and no rice flour, just water, salternative text, & yeast—and you can’t forget the three types of carefully measured wheat flours.

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The best banh mày fresh from the oven in Hoi An. Photo: Agnuush

Where lớn find the best banh ngươi in Hoi An?

Hoi An has a fair mô tả of banh mày stands set around this ancient đô thị. None of them particularly bad. But a few do rise above, known for a top quality sandwich và hence contenders for our best banh mày in Hoi An title. Since each st& usually offers a number of different kinds of banh ngươi, we based our descriptions và opinions on the traditional style banh mi served. It’s worth noting that most stands bởi offer vegetarian versions, not only for the influx of tourists but for the local vegetarian community as well.

Banh Mi Phuong

Address: 2b Phan Chu Trinh – Opening Hours: 6:30 a.m – 9:30 p.m. Monday – Sunday – Cost: 15,000 to lớn 35,000 VND (0.65 c khổng lồ 1.50 USD)

Behind the well-stocked glass counter, five lớn seven employees assemble banh mi non-stop for the hordes of people that flochồng lớn this once small st& operation. Phuong is one of the hardest lớn miss banh ngươi businesses in Hoi An, mainly due to lớn the queue that spills out onlớn the street for the majority of the day – definitely one of the best.

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The team at Banh Mi Phuong work to lớn make banh mi for the hungry hordes of tourists. Photo: Kristen Wells

The banh mày with pork, mê mệt, và pate (or number nine on the board) filled to lớn the brlặng with grilled meat, Vietnamese sausage, & loads more. Their pate with whole pieces of black pepper is fantastic, not to lớn mention their secret meaty sauce. Another great aspect is that the bakery that provides them with their bread is just next door. Their baking schedule ensures that fresh bread comes out periodically throughout the day.

Hidden Hint: Banh Mi Phuong was made famous after appearing in Anthony Bourdain’s – No Reservations, the reason why they now mainly operate out of their new location. If you’re up for a small adventure, head to the east side of the Central Market & locate the original stvà. It’s a small st& with no queues that is open in the morning & evenings.

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Banh Mi Phuong’s famous Vietnamese sandwich, as recommended by Anthony Bourdain. Photo: Kristen Wells

Phi Banh Mi

Address: Cam Pho tp – Opening Hours: 8 a.m – 8 p.m. Monday – Sunday – Cost: 15,000 lớn 35,000 VND (0.65c to lớn 1.50 USD)

Phi Banh Mi has been in business since 2013 and is still new khổng lồ the scene, considering the other banh ngươi veterans in town have sầu been around for decades. However, in the short period since opening, Phi Banh Mi has achieved a higher rating on TripAdvisor and have equalled or exceeded their popularity with locals, expats & travellers. Phi and his wife Tau run the business, và they’re located at Phi’s parent’s home just north of the Old Town.

Phi offers a slightly smaller banh mi than other stands for a lower price, and it’s perfect for pretty much any time of the day. Their traditional banh mày comes with slices of five sầu spice braised pork belly, Vietnamese sausage, pate, cucumber, slaw and herbs. A tasty sandwich well-balanced within the bun. They also have an excellent selection lớn choose from on their English menu, with a delicious option lớn add avocavì chưng lớn your banh ngươi for a small extra price. Additionally offered are two great vegetarian banh mi’s including cheese or seared tofu. The staff are happy to vị a vegan version if you ask.

Hidden Hint: For the price point and quality, Phi’s cheese banh mi is a great choice khổng lồ fill up on when going out for the day. Try lớn avoid meat-based banh mi’s in these situations, as they’ll spoil faster in the heat if not consumed soon after.

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Banh Mi made at Phi Banh Mi Hoi An. Photo: Kristen Wells

Madam Khanh hao – The Banh Mi Queen

Address: 115 Tran Cao Van – Opening Hours: 7 a.m – 7 p.m. Monday – Sunday – Cost: 20,000 VND (0.85c USD)

One of the Hoi An powerhouses of banh mày, Madam Khanh hao – The Banh Mi Queen, has been constructing banh mày gems for over 30 years and has been selling street food for over 50. Named after her husband, who can usually be found quietly walking through the restaurant assisting customers. The storefront, only a short distance north of the Old Town, easily missed by passersbys not paying attention.

The Queen’s banh mày stands out from the crowd with easily distinguishable fillings and sauces—It’s saucy, rich, sweet, and savoury. This may sound lượt thích a regular banh ngươi, but it’s not. Inside the sandwich, you’ll find roast pork or chicken depending on your choice, Vietnamese sausage, the usual herb and vegetable mix, as well as a strip of a well-seasoned omelette. The highlight though, their secret sauce, slathered in just before the filling. This incredible sauce is a huge part of the flavour profile of the final banh mày. While most stands provide a number of choices, the Queen specialises in only this one, along with a vegetarian version.

Hidden Hint: The Queen does have pre-made banh mi for people looking for a takeaway order. The banh mày is good, but the texture not as nice as a freshly made one. If ordering one for takeaway, asking for a fresh one is advisable. If you have time, sitting in the restaurant is the best choice to get the best quality banh ngươi from The Queen.

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Banh Mi magic from Madam Kkhô giòn – The Banh Mi Queen of Hoi An. Photo: Hidden Hoi An

Banh Mi Lanh

Address: Cam Chau – Opening Hours: Advertised as 6:00 a.m – 9:30 p.m. Monday – Sunday – Cost: trăng tròn,000 VND (0.85c USD)

A seemingly non-descript banh mày st& easily driven past all day long without a second glance. What many people don’t know is that Lanh serves up a fantastic banh ngươi that’s worth the trip or the stop if driving down Cua Dai Road. Banh Mi Lanh isn’t on TripAdvisor or found dominating social media or guidebooks. But it’s a hot spot aý muốn the local community, preferred by many over the other banh mày juggernauts in town.

While the stand doesn’t have a selling point or major st& out feature lớn phối itself apart, it’s almost impossible to lớn find a fault in the sandwich. One of the exciting choices is their pate option. Wetter than some of the ones used by other stands which are on the dryer side. At one bite into the roll, we know you’ll agree Lanh is worth the stop.

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Banh Mi Lanh on Cua Dai Road does a swift trade in banh mi’s khổng lồ go. Photos: Kristen Wells

Banh Mi Chay

Address: Phan chau trinc and Nguyen hue – Opening Hours: 6:30 a.m. – 10 a.m (or when she sells out) – Cost: 15,000 VND (0.60c USD)

While vegetarian and vegan banh mi’s may be scoffed at in other countries. They’re perfectly acceptable in Vietphái nam. With at least one stvà dedicated khổng lồ this speciality in every town—Hoi An is no exception. A very kind woman named Hoi runs the stvà located in Old Town. Although she doesn’t speak English, she does her best in trying every time. That being said, not much needs khổng lồ be said. She only does one kind of banh mi—và quite honestly that’s good enough!

Her vegan banh mi full of flavourful diced mushrooms, marinated tofu, slaw, chopped peanuts, herbs & a flavourful liquid drizzled in the sandwich khổng lồ moisten the bread. Apart from it being a great banh ngươi in terms of flavour, it costs only 15,000 VND (0.60c USD), making this a tasty steal within Hoi An.

Hidden Hint: If you pay an extra 5,000 VND (0.20c USD), you can get additional fillings in your sandwich.

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Customers enjoy a vegan banh mi from Hoi Banh Mi Chay in Hoi An. Photos: Kristen Wells và Hidden Hoi An

Drunk Banh Mi Stand

Address: An Hoi – Opening Hours: After 9.30 p.m. unfixed days – Cost: 25,000 VND (1 USD) – 30,000 VND (1.30 USD)

The following st& may be a strange choice khổng lồ include in an article outlining the best banh mày. However, for those caught in the late-night hunger game—the struggle is real. Hoi An does not have sầu a large late-night scene. But those who bởi take to lớn the bars until cthảm bại will find themselves released into lớn a lvà where food is near impossible khổng lồ find in the early hours. Fear not, there is a banh mày stvà located right across from Tiger Tiger Bar on An Hoi. It appears in the late evening & will stay open until the last of the befuddled patrons have sầu moved on. This st& isn’t out there to corner the banh ngươi market và rise inlớn the elite status as some of the others in town. They’re there to provide late night revellers with the food that they need.

They have a good selection of choices khổng lồ cover your cravings—from pork, rotisserie chicken with cheese, lớn egg, và more. On the window of their stvà is an English menu khổng lồ help you with your decision.

Hidden’s thoughts

After considering all the factors, including bread, fillings, & physical locations, as well as excluding TripAdvisor Reviews and celebrity mentions. We at Hidden find it impossible lớn name a banh ngươi lớn st& above all others as the best.

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At the end of the day, the banh mày is a sandwich of preference, & preferences vary widely between people. Additionally, looking past the lines và tour groups, each business has a loyal local & expat following that equals the next. For the price point và form size, it’s possible khổng lồ try them all. However, if you’d have sầu to choose we recommover aiming for Phi, Queen & Phuong banh mày. These three will give sầu you the best representation of the banh mày spectrum in Hoi An.