Banh Mi began when the French brought the baguette to Vietnam in the late 1800s. Vietnamese bakers adapted it into a lighter, crackly loaf that fit the climate and local street-food. The word “Bánh Mì” first meant 'bread', then grew to mean the whole sandwich. By the mid-20th century in Saigon, the modern style took shape: warm baguette, a layer of mayo or pâté, savory meats, and bright pickled veggies with cucumber, cilantro, and great spice.