Bánh mì: when the baguette meets Vietnam

The bánh mì tells a story: that of the French baguette, which arrived in Vietnam more than a century ago and which the Vietnamese made their own. Lighter, airier, with a thin, crusty shell, it became the vessel for one of the world's best-loved sandwiches.

A good bánh mì is all about balance. The crunch of the baguette. The freshness of cucumber and coriander. The tang of pickled daikon and carrots — the same ones we prepare in jars and that you will find at our counter. And at the centre, a generous, fragrant filling.

At Danh Pham Cuisine we make several versions: glazed BBQ pork, pulled chicken, or Vietnamese-style grilled meat. Every sandwich is assembled to order, so the baguette stays crusty and the vegetables stay fresh.

The bánh mì is the perfect meal on the go: complete, balanced, full of textures and freshness. In Vietnam, you buy it on a street corner, wrapped in paper, and eat it while walking. In Drummondville, it happens at our public market stall or through our online store.

A tip from the house: if you have never tried one, start with the BBQ pork — it is our most popular, and you will quickly understand why.