Description
Vietnamese banh mi preparation involves fermentation, baking, and pickling to create a crispy baguette filled with meats, pickled vegetables, and herbs.
Technical
The process involves the action of wild yeast and lactic acid bacteria on the sugars present in the dough, producing carbon dioxide gas and lactic acid, as well as the gelatinization of starches during baking and the preservation of vegetables through pickling.
Science
Primary Reaction
Fermentation and gelatinization
Sensory Profile
Aroma ()
YeastyToastyTangyHerbalSavory
Wine Analogy
Like a crisp Sauvignon Blanc with its bright acidity and herbal notes
Coffee Analogy
Similar to a light roast Ethiopian coffee with citrusy and floral aromatics
Perfume Analogy