How many types of Banh mi are there in Danang? (P.1)
I have been writing this post for a while now and what better time to publish it after The Guardian declared banh mi the world’s best street food. So here we go.I have mentioned somewhere that Danang-ians are very creative when it comes to food. People invent  numerous versions of some cannot-be-cheaper stuff to beautify this life. If you’re a lifetime lover of banh mi, and you live in Danang or about to visit Danang, well good news: you can get yourself some of the cheapest, most delicious and most creative versions of banh mi in the world.

1. Bánh mì thịt chả (normal banh mi with pork and cha)

Let’s start with the very basic banh mi first. As I have introduced in this post, normal banh mi is filled with pork or char siu, chả, pâté, spring onion, cucumber, cilantro, chilli, Vietnamese mint and possibly some other herbs. This can be found anywhere in Vietnam.

Bánh mì thịt chả (normal banh mi with pork and cha)
If you’re not familiar with the city area, go to 79 Phan Chu Trinh. This shop belongs to a popular banh mi chain in Danang, producing their own banh mi inside the shop and is open from 5am till late in the evening.
If you’re more confident getting around Danang and determined to find the tastiest banh mi in town, I’d recommend my personal favourite: the no-name stand at the red star location marked on the map below. It should be a few meters from 491 Hai Phong, at the beginning of an alley. Among heaps of banh mi shops I’ve tried in Danang, the amazing banh mi of this stand clearly stood out for me, and will be mentioned again somewhere in this banh mi series.










 2. Bánh mì thịt nguội (banh mi with jambon)

Another typical type of banh mi is bánh mì thịt nguội. The main ingredients are jambon, cha and pate. There are no other herbs but long strips of chilli, cucumber and spring onion.

One of the most, if not the most, popular shop selling banh mi thit nguoi in Danang is Ba Lan (62 Trung Nu Vuong). It’s so good and famous that there’re already numerous ‘fake’ banh mi Ba Lans everywhere to derive the brand name. I’m pretty sure that the real shop is at 62 Trung Nu Vuong. Very generous amount of fillings as can be seen from the photo above.

3. Bánh mì thịt nướng (banh mi with grilled pork)
Still in the mainstream is bánh mì thịt nướng. Fillings generally include grilled pork, Vietnamese mint, papaya pickle, a bit of butter, pate and chilli sauce.
For this one you should go to the small stand named “Huong” at the intersection of Le Loi and Le Thanh Ton. This stand is quite popular among the younger generations because some of the biggest high schools of Danang are located around that area.


4. Bánh mì gà (banh mi with cotton meat)

If I have to pick one version to represent banh mi in Da Nang, this must be it. Distinctive, simple, cheap, tasty, widely available locally and can’t be found anywhere else.
Unlike normal banh mi, bánh mì gà (literally “chicken bread”) is round in shape and filled with cotton meat originally made from chicken (hence the name), mayonnaise, carrot and green papaya pickle. Bánh mì gà is very cheap (about 8000VND) and simple, yet super tasty and addictive. Who can resist the sweet and salty taste of cotton meat, sourness of carrot and papaya pickle, spiciness of chilli sauce, and fatness of mayonnaise… all combined in a crispy hot bread roll? I know I can’t.
Banh mi ga is very popular in Danang. You can easily spot banh mi ga stands along Phan Chau Trinh St, at the area from Trung Vuong theater to Pasteur St. I often buy them at the intersection of Phan Chau Trinh and Pasteur, right next to the street name sign.

How to make banh mi ga

 

5. Bánh mì que (banh mi with pate)

Being one of the cheapest types of banh mi (6000VND), banh mi que (literally banh mi stick) looks like a … stick, filled with only pate, mayonnaise, fried shallots and chilli sauce. But my god is it good. How can something that cheap and simple be so delicious… still remains an unsolved mystery of mankind. For some reason banh mi que and banh mi ga are always sold at the same stand.
Stay tuned for Part 2!
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Where
There’ll be a summary at the end of Part 2

Post By Summer Le (136 Posts)

Summer created Danangcuisine.com in 2010 to share her eating experience in her hometown Da Nang. Follow her on Instagram, Facebook and Youtube @danangcuisine for daily updates. If you're in Danang, sign up for her popular street food tours www.summer.com/foodtour

Website: → Summer's Danang Food Tour

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  • Anonymous

    I have been following your blog for quite a while and have used used several of your recipes such as mi quang. If you don’t mind me asking but if you can do a series about banh baquette ( banh mi only). I have heard that the Vietnamese baquette has rice flour as one of the ingridients. Maybe you can enlighten me on this subject. Thank you

  • Banh mi in Vietnam is very cheap so I don’t think many local people would bother trying to make them at home. When I was small, the house opposite mine was a banh mi producer and I had the chance to see their banh mi production with huge ovens and some facilities. I’ll try to see if I can sneak in one now and steal their recipe for you 😉

  • Be

    Don’t get yourself in trouble. Bread over here is not that expensive (US) but the bread that are sold here are the french version. I don’t live in a large Vietnamese community so it is a drive for us to get banh mi. It is not about the cost but about the experience that I can create a banh mi.

    By the way, my father’s side is from Da Nang. I still have an uncle in Da Nang. If you ask me where, I probably won’t be able to tell you.

  • I was just joking hihi but I will look out for a chance to at least film/take photos of what they do in a banh mi production 🙂 

  • Creamcheesewonton

    I would LOVE to get the recipe for real Vietnamese baguette. Pretty Please?