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Roll sutable for a Bahn Mi

3MTA3 Aug 17, 2012 07:57 AM

My first Bahn Mi was on a baguette. While everything on the inside worked perfectly (sliced roast pork(shoulder?), pickled vegg, basil and mint and a dark sauce), biting/tearing the bread and chewing it was a chore. Some site recommended a Portuguese roll. Any other ideas ?

  1. v
    vttp926 Aug 18, 2012 07:57 PM

    Because I live in an area that does not really have any kind of Vietnamese groceries, a substitute what we use in our house for banh mi is the bolillo roll. Just toasted in the toaster oven and it is a nice substitute to the point where we eat that in a pinch over other bread.

    2 Replies
    1. re: vttp926
      grayelf Aug 19, 2012 08:42 PM

      Agree that "regular" French baguettes are too chewy for this application. The typical banh mi baguette here in Vancouver definitely puts me in mind of the bolillos I ate as a child traveling in Mexico. Thanks for confirming that my taste/texture memory is not too off, vttp926. Now if only we could get real bolillos here!

      1. re: grayelf
        vttp926 Aug 20, 2012 04:41 PM

        I don't think I ever had a real bolillo roll whereas my mom probably has. But I like that it just isn't so bready like French bread typically is. Even though some baguettes aren't too bad.

    2. h
      hamster Aug 17, 2012 10:22 AM

      They sell banh mi rolls at Vietnamese markets - one in Wheaton, and another in Eden Center.

      1. m
        mdpilam Aug 17, 2012 09:24 AM

        Banh Mi(s) are made with baguettes. It's the French influence on the Vietnamese. You need a good baguette.

        3 Replies
        1. re: mdpilam
          Dennis S Aug 17, 2012 09:35 AM

          Part of the reason we don't get actual muffalettas in the area. Bread is wrong. Call them "muffies" or something and I'd be good with it.

          1. re: mdpilam
            3MTA3 Aug 17, 2012 01:39 PM

            I read that the Vietnamese add rice flour, which makes for a lighter crust and the inside is not as dense.

            1. re: 3MTA3
              JungMann Aug 20, 2012 08:37 AM

              Not all Vietnamese baguettes have rice flour, but those that do have a lighter texture. I am of the opinion that part of the pleasure of a fresh banh mi is that initial crunch and crackle as you bite into a crusty baguette, something you lose with softer breads. If you want bread that is less dense, maybe try ciabatta.

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