“Hard to resist” is what Theign Yie Phan, a head chef of a restaurant, describes Vietnamese “banh mi”, which opens an article on the popular Vietnamese sandwich in the South China Morning Post.

Through head chef Theign Yie Phan’s experience, Vietnamese banh mi becomes a an attractive colourful between-service snack.

“I eat one every other day. It is definitely not something you get sick of,” she says.

Phan is not alone in her love of the sandwich. Banh mi has gone from humble beginnings on the streets of Saigon to become a global sensation – mirroring the history of modern Vietnam.

Phan said she believes the wider American population embraced banh mi when it was introduced by Vietnamese immigrants because the ingredients used were “familiar” to the American palate.

(Source: VNA)