Vietnam _ HCMC Banh Mi Foreign tourists eager for HCMC banh mi festival

The Vietnamese Banh Mi is a culinary masterpiece that marries French and Vietnamese influences into a single, delicious bite. Born from Vietnam's complex history, this iconic sandwich reflects a beautiful fusion of cultures. The foundation of a Banh Mi is the baguette, a crusty yet airy bread roll introduced by the French during their colonial era. This baguette, however, is transformed into something uniquely Vietnamese through the addition of bold and flavorful ingredients.

The heart of a Banh Mi lies in its protein component. Options typically include succulent grilled meats such as thin slices of marinated pork, fragrant lemongrass chicken, or flavorful meatballs. Vegetarians can enjoy tofu or seitan versions, ensuring everyone can savor this beloved street food. The protein is then layered with an array of textures and tastes. Pickled daikon radish and carrots add a tangy crunch, while fresh cucumber slices provide a cooling contrast. Fragrant sprigs of cilantro and fiery chili peppers offer bursts of freshness and spice. A smear of rich liver pâté or creamy mayonnaise adds another dimension of flavor.

To enhance the experience further, Banh Mi vendors often offer a drizzle of Maggi seasoning sauce or a splash of soy sauce. Each bite is a symphony of textures and flavors: the crisp baguette yielding to the tender meat, the tangy pickles dancing with the creamy pâté, the heat of the chili peppers mingling with the cool cucumber and aromatic herbs. Whether enjoyed for breakfast, lunch, or a late-night snack, the Banh Mi is a testament to Vietnamese culinary ingenuity, resourcefulness, and the ability to transform simple ingredients into an unforgettable experience. It's a true embodiment of the vibrant and ever-evolving nature of Vietnamese cuisine.

Numerous international tourists expressed their anticipation for the commencement of Vietnam's banh mi festival in HCMC to indulge in various versions of the beloved Vietnamese sandwich.

Will Courageux, a Frenchman, traveled from Hanoi to HCMC specifically to partake in the festival held at Le Van Tam Park in District 1. On the inaugural day, he sampled Hai Phong breadsticks, special mixed bread, avocado bread, and fried bread, and returned the following day to socialize with friends and taste the Huynh Hoa brand.

He became acquainted with this brand through videos showcasing long queues extending onto the streets as customers eagerly awaited purchasing loaves of bread from the stall. Courageux lauded Huynh Hoa's bread for its ample size, containing multiple fillings, which he found satiating for the entire afternoon. While banh mi is also a French delicacy, Courageux noted stark differences between the French and Vietnamese versions. French bread tends to have a richer taste and lacks the variety of fillings found in Vietnamese banh mi.

Keiichi from Japan visited the festival based on a friend's recommendation. Having resided in HCMC for seven months and consuming bread almost daily, Keiichi was enthusiastic about exploring new shops during the event. Despite the crowds, he found that waiting times to purchase bread were reasonable. Before arriving in Vietnam, Keiichi enjoyed banh mi at a Vietnamese-owned restaurant in Japan. He remarked that the taste was similar, but the fillings in Vietnam were more abundant. Expressing a desire to partake in additional Vietnamese culinary festivities, Keiichi's sentiments are echoed by many foreign attendees who are particularly impressed by the diverse fillings offered in the bread.

Laura and Emma from South Africa, after a brief stroll at the festival, discovered a vegetarian bakery. They marveled at the festival's lively ambiance and the assortment of bread varieties available for tasting, including vegetarian options such as mushroom-filled bread, vegetarian rolls, and wraps. Laura highlighted the affordability and filling nature of the bread, noting its versatility for consumption at any time of day. She emphasized her habit of attending culinary festivals while traveling to savor local cuisines. Previously, Laura had participated in a vegetarian food festival in Vietnam. Emma appreciated the pleasant weather in Ho Chi Minh City during the festival, contrasting it with the previous month's conditions. She remarked on feeling energized despite engaging in various outdoor activities amidst the bustling festival atmosphere. The three-day festival at Le Van Tam Park in District 1 is anticipated to attract 100,000 visitors by Sunday. Featuring over 130 pavilions, the event showcases an array of Vietnamese baguette sandwiches from top restaurants, bakeries, and local and international suppliers, with a 25% increase in eateries participating compared to the previous year.