In Vietnam, this is a popular street food favoured by people of different classes in society, from low income to high income earners. Vietnam’s bread is a short baguette with crispy crust and soft texture. 

There are many bread products available in the market, differentiated by their stuffing. 

Kubanoff, who now lives in HCM City, Vietnam, has tried to rank Vietnamese versions based on the deliciousness level of products available in HCM City. He has a social network of 26 million followers.

He ranks bread products on a six-level marking scheme – S, A, B, C, D and F, ‘S’ being  ‘special’ and ‘super’ the highest level.

Chad said he has visited famous bread shops and tried numerous products, including braised beef, bread with ice and egg, fish cake, to grilled rib, beef grilled with lolot leaves, shredded chicken, roasted pork and others.

Bread products have a variety of fillings, from salty to sweet, served with sauces and pickled vegetables. Chad said he likes bread dipped in condensed milk, commenting that the flavor is sweet and easily addictive. He also gave many compliments to crispy pork skin and lolot-leaf beef bread.

The chef favors spicy bread originating from Hai Phong. The bread is ranked ‘S’.

Chad tried Hai Phong baguette at a shop on Nguyen Cu Trinh street in district 1 as suggested by his Vietnamese friend Layla.

Spicy bread (also known as breadsticks) is thin, equal to two fingers, one span long and filled with pate, without sauce or pickles like other traditional breads. 

Another unique flavor of this famous banh mi is Chi Chuong - a special chili sauce of Hai Phong with bright red or orange-red color.

The American chef commented that it is suitable for both adults and children.

Phan Dau