Trở về
Baguette

Baguette

(n)
Anh
bæˈɡet
Mỹ
bæˈɡet
Giải nghĩa: A long, narrow french loaf.
Nghĩa: Bánh mì que ( nhỏ và dài )
Không phổ biến
Cách sử dụng từ vựng "Baguette" trong câu (ví dụ)

In the doodle, a traditional bánh mì is put together, consisting of a baguette-like bread packed with meat, vegetables and herbs alongside a spread of mayonnaise or margarine and savoury soy sauce, topped fiery with chilli sauce or peppers.

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Banh mi first came to Vietnam through French soldiers during the French colonization with the name 'baguette', but Vietnamese Banh mi usually has a fluffier texture and crispier crust than the French baguette due to the baking tools and techniques used.

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The original French baguette had a thin and long shape, the crust was not crispy and the core was thicker.

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At that time, a baguette was an expensive dish, which was only served to the upper class or French, because wheat could not be planted in Vietnam due to the tropical weather and imported wheat flour was very expensive.

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The baguette was one of them, and when Vietnamese tried the baguette they remade it by adding rice flour to the ingredients, which is always available in this agricultural country, made it shorter and baked it in a different way.

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These changes made Banh mi the flavor it is today which is much different from the baguette.

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Besides, Vietnamese also have another name for the new baguette: "Banh mi".

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The dictionary defines banh mi as "a Vietnamese snack consisting of a baguette (traditionally baked with both rice and wheat flour) filled with a variety of ingredients, typically including meat, pickled vegetables, and chilli.".

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It goes well on a baguette or biscuit, and the entire experience is akin to eating a small piece of cake.

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