The result of the French influence on Vietnamese cuisine is very evident in the bánh mì sandwich.  Usually served on a baguette and slathered with spicy aioli that is borrowed from French cuisine, this sandwich is then filled with meat and other ingredients that are decidedly more Vietnamese –  vegetable slaw made with pickled carrots and daikon radishes, sliced jalapeños, and fresh cilantro.  Other typical fillings include barbecue or roast pork, pâté, sliced ham and other deli meats, and even tofu. Continue reading →