B = Baguette; B = banh mi which comes from the French words “Pain de mie” for soft bread. I believe during the colonial time, when French spoke so fast, the Vietnamese could pick up the words phonetically which sounded like “Banh mi”. We write Banh instead of Panh because there is no word starting with P+vowel in Vietnamese language. However, Vietnamese sandwich is called Banh Mi Thit. Thit = meat which means the classic meat filling including liver pate’. Here is my homey Banh Mi thit. I can get this kind of French-Asian baguette in a shop below our residence building. All I did is to slice up the pork belly braised in coconut juice yesterday, spread the pate’ on the bread, arrange the meat, pickles of cucumber & carrot. Cilantro & Sriracha play important roll in flavour & colour. I seasoned with salt & pepper instead of Maggi soy sauce. I don’t put mayonnaise. I find mayonnaise adds the fatness, not the flavor. The pate’ & pork belly are already rich. When I eat Banh Mi in Viet Nam, I always ask not to put mayonnaise. For you my Westerner friends, if you don’t have a strong stomach, you should too because the mayonnaise of Street Banh Mi is not kept in the fridge, you can get trouble .