Quote:
Originally Posted by Eatman
Banh mi Saigon needs to work on their bread ... Wife and I went there a week ago and damn.. chewing that bread really gets the jaw tired.
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That's their trait. More French style? They probably use less rice flour in their recipe. I actually prefer a more doughy baguette.
Bean is a lighter bread but a bit soggy. I saw a huge basket and trays of bread sitting around. Idk if it's stale, cooking time or amount of steam during cooking but I'd put their bread a level below Ba Le.
Ba Le traditional Vietnamese style baguette. Light, airy, crispy and messy.
Tung Hing more French style. Narrow.