The bánh mì — the Vietnamese sandwich in a French baguette — is the most direct expression of colonialism's culinary consequences in Vietnam. French colonialism (1858–1954) introduced wheat bread into a rice-based food culture. The Vietnamese took the French baguette (adapted to the tropical climate with rice flour additions that produce a lighter, crispier crust) and filled it with Vietnamese ingredients — pâté (from French charcuterie tradition), pickled daikon and carrot, cilantro, cucumber, chilli, mayonnaise, and various Vietnamese proteins.
The bánh tradition — bread and cake in Vietnamese cooking.
FILIPINO DEEP + VIETNAMESE DEEP EXTRACTION