Roll sutable for a Bahn Mi

[3MTA3]

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 ?

[vttp926]

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.

[grayelf]

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!

[vttp926]

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.

[hamster]

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

[mdpilam]

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

[Dennis S]

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.

[3MTA3]

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

[JungMann]

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.