Over time it turned into a signature taste rather than just a substitute. Now many people can’t imagine Vietnamese coffee without it. Would you choose condensed milk or regular milk?
Bánh mì originated during the French colonial period, when baguettes were introduced to Vietnam. Over time, locals adapted the bread to be lighter and crispier, better suited to the climate and everyday eating.
What makes it special is the mix of French and Vietnamese ingredients - fillings like pâté and mayonnaise combined with pickled vegetables, fresh herbs, chillies, and meats such as grilled pork or sausage. The result is a balance of flavours that’s savoury, tangy, and slightly spicy.
It started as an affordable street food but has since become one of the most well-known examples of fusion cuisine worldwide.
Vietnamese coffee is usually made with condensed milk and it can be much stronger than I expected. I had always thought coffee was just coffee, but the first time I tried it I noticed it has a very thick, sweet taste from the condensed milk combined with a really intense coffee flavor. It feels different from regular milk coffee because the sweetness and strength are both very noticeable at the same time. I also learned that the coffee is often brewed slowly using a small metal filter, which makes the taste even more concentrated. It is interesting how something so simple can have such a distinct style and become such a big part of daily life in Vietnam