Vietnamese bread and "spectacular" journey to the five continents.

When mentioning Vietnamese cuisine, people often remember the noodles or noodles. However, silently, the sandwiches gradually asserted their place in the heart of five continents. As a result, whenever we meet international friends, we have one more thing to be proud of our cuisine.

Nothing accurately reflects the essence of a culinary background like its street food. Why does Gordon Ramsay, a famous chef who only works in the A-class restaurant chain, are ready to float on the boats in the West River just to learn how to make a bowl of vermicelli? It is these folk foods that are attached to the popular class, with the majority of the population - the key part that makes up the spirit and rhythm of the whole land.

With Vietnamese cuisine in particular, if the pho is representative of delicious dishes, the bread is a fast food, appearing throughout the year in the Vietnamese life. But the mind-boggling, familiar taste is more diffuse than any other specialty. Read about the ups and downs of bread and the history of Vietnam, until the internationally recognized as a culinary achievement, we are new to the world: Looking far, the beauty is always By your side - even in a bread cart normal.

Bread - ups and downs with old Saigon

In 1859, the wheat cake made by Western wheat followed French troops into Gia Dinh. The bread was still "West", intestines and shell are not as crispy now. It was not until the government decided to provide a standard diet consisting of bread and milk to elementary schools, Vietnamese bread had the first change compared to the original formula. Baguette - the mother of bread - is usually baked with wood and there are only about 7-10 buns each, not enough to supply the school. And so in 1970, tall brick ovens were imported from Japan, allowing to bake dozens of breads at once. This is also the type of oven that is often used to bake bread.

Unlike firewood, charcoal, brick kilns, it is a closed oven, which retains steam when baking. At extreme heat and extreme water vapor, the baguette will become hollow, spongy, while the crust is crunchy. This is also characteristic of the identity of Vietnamese bread compared to Western bread. Saigon people like this cake because it is not too "goofed" like French baguette. Old Saigon is not only a bee car or a necklace, but also a picture of bread being sold all over the street: on bicycles, trolleys, in simple basketball cafes.

But Vietnamese buns are only really shaped when the Hoa Ma restaurant appears.

Before the small shop in the Cao Thang - Nguyen Dinh Chieu corner of Mr. Hoa, Ms. Tinh was born, Vietnamese bread is still enjoying the West: I eat, butter or dot soup. Before coming to Saigon, Hoa and Ms. Tinh worked for a bakery in Hanoi. Here, people sell their own sandwiches with cold meats and serve them at the customer's request. Feeling that it is too time consuming, Hoa and wife have thought of how to clamp the bread into the bread - in case you do not have time to sit down to eat.

Busy students and students are very fond of this way of Hoa Ma restaurant. But more than stabilizing the life of a family migrating from the North to the South, this creation also marks the birth of "Vietnamese burgers".

Learn how to grind cake like Mr. Hoa, the other began to Vietnamize bread to please: The gut is a spongy and thin, the shell is getting thicker, the size of the cake is also 2-3 times smaller. For transporting away, and animal butter is replaced by oil butter to make the bar feel lighter. Bread now not only has cold meat, pate but also pork, sour - which is the food close to Vietnamese food than all. Bread Viet grows, from small shop Hoa Ma has spread to hundreds of stores throughout Saigon, Vietnam and around the world.

"Lac" to the world

The way of spreading bread is not the same as the famous specialty in Vietnam. If pho is introduced as a national essence of the soul, is a certain food to try when visiting Vietnam, bread followed the footsteps of overseas Vietnamese to save the five continents. Here burgers are the easiest homemade food because the ingredients are very close to Western cuisine. From the loaves of the family table to the street shops, bread has naturally become the "soul of Vietnam" in the eyes of the West.

Almost everywhere the Vietnamese appear, you will find at least one famous bakery. To America, we have Saigon Bread in New York, Bun Mee in San Francisco, and Famous Sandwiches in the US. To Canada, we have Bread Boys in Toronto, Bread of Exaltation in Calgary. We have a ball in the Czech Republic