Being Vietnamese natives living in America, we’ve been looking for a consistently good baguette that has the power to bring back memories of the French baguettes that we grew up with on the streets of Saigon. I almost gave up on it, but today I think I’ve found several bakeries that make great baguettes:

1- Wild Wheat Bakery in Kent. I buy their baguettes from Whole Foods Market in Bellevue where I work. It’s a bit inconvenient so I only get them if I happen to go by there, or if we are craving for some pâté as well. Edited 11/18/2008: I heard that it might be available closer to home at the just-opened PCC Market in Edmonds. Will check it out.

2- A La Francaise baguettes available at our local QFC. Funny thing is I don’t remember they ever carrid this before. I read here that A la Francaise was purchased by Sara Lee Bakery in 1999. By the way, this article, though a bit dated (2005), gives a nice history of Seattle bakery tradition.

I tried Tall Grass baguettes also available at Whole Foods, but don’t like it a bit, too hard and chewy.

I heard of these great bakeries that are owned by Vietnamese folks but have yet to try them:

- La Boulangerie, 2200 N 45th St Seattle, WA 98103 (I-5 exit 169)

- Baguette Box, 1203 Pine St, Seattle, WA 98101, though this place probably don’t sell baguettes on their own

I recently looked at the reviews of Vietnamese Banh Mi shops in Portland OR. One thing that jumps out is that many reviewers added a disclaimer that they don’t know what an authentic Banh Mi tastes or look like.

Note: by Banh Mi, I’m referring to the Vietnamese baguette stuffed with meat and vegetables, not just a plain baguette.

My first reaction to this is that you don’t need to know what’s supposed to be in an authentic Banh Mi in order to say what you like and don’t like about a particular piece of food. It’s entirely a matter of personal preferences.

Then I started thinking more about this “authentic Banh Mi”, and being a Vietnamese myself growing up in Saigon and living there until uprooted and came to the States in my mid 20s, I must admit that I myself can’t conjure up, into something tangible, this “authentic Banh Mi”. So I started this list of the things that I can pull from my memory of eating Banh Mi in Saigon, as the things that make up a good Banh Mi:

1. Banh Mi Lan Hue: this is the generally considered by locals as the place that makes the best Banh Mi
2. Must have ingredients in a Banh Mi: pâté, traditional mayonnaise, and soy sauce
3. Vegetables: pickled vegetables, also slices of tomato, or slices of chili pepper if you want it hot
4. Toasted for a crunchy crust

Also it’s clear to me that even if you follow all these points above, the taste of the food can change due to the quality and the makeup of your ingredients. A Banh Mi made in Saigon back in the more difficult times and one made here in America can’t be compared. Each will have its own charms, not to mention the power of nostalgia that will never make a made-in-America Banh Mi measures up to that made along the dusty roadside Banh Mi shop years ago.

So I’ll keep the best memory of the Saigon Banh Mi while fully enjoying the Banh Mi that I can find, or make, nowadays.