Cha lua is also known as gio lua in the north. It is an essential dish served during the Tet holiday and other important occasions, including weddings, death anniversaries and almost any family ...

After the French left Vietnam in the late 1950s, they left behind some reminders of their occupation: strong coffee and stellar bread. A crisp-crusted baguette is the basis of the classic French ...

Broadsheet writer Diem Tran was introduced to the classic banh mi by her grandmother, who would wedge strips of fried pork terrine and batons of cucumber between a fresh, crusty baguette slathered in ...

Pork terrine baguette (banh mi cha lua) Nothing beats a Vietnamese baguette for lunch. Here, Luke Nguyen shares a recipe that shows you how to make pork terrine from scratch, but you could buy it ...

Interview'A world of street food' (1/6). In Paris, Khanh-Ly Huynh offers tasty Vietnamese sandwiches made with a white baguette and brimming with fillings. Many Asian restaurants in France blur ...

Julie Wong, born in Queens, tasted her first banh mi under the Manhattan Bridge when she was 16. Incredulous that she’d never tried one before, her boyfriend, Chris Hui, dragged her to a tiny stall in ...