A variety of attractive variations are available in Ho Chi Minh City.

In 2004, the kebab sandwich craze swept across Ho Chi Minh City's culinary scene. This dish, with its appealing flavor and innovative grilling method, became a sensation and was widely embraced by diners. The craze has passed, and today, Turkish kebab sandwiches have become an integral part of Ho Chi Minh City's culinary culture, with many variations adapted to Vietnamese tastes.

Eat Turkish bread, enjoy iced coffee.

In the late afternoon, Minh Tuan's (40 years old) Turkish bread stall on Cach Mang Thang Tam Street (Pham Ngu Lao Ward, District 1) is quite busy with customers. His regular customers are students, parents picking up their children, and also those who stop by for coffee behind his bread stall.

Mr. Tuan's bread shop has been open since 2007.

Every afternoon, the place is packed with customers, keeping the owner and his assistants busy non-stop.

In 2007, he opened this Turkish bread shop, even though it was still a relatively new dish for many people in Ho Chi Minh City. Thanks to a close friend who knew the recipe, Tuan decided to learn and start selling. He had a knack for business, and his customers grew steadily, and his shop has remained successful to this day.

Busy with three others preparing portions of bread so customers don't have to wait long, the owner explained that here, he has "modified" Turkish bread to suit the taste of people in Ho Chi Minh City, and that is one of the secrets to this bakery's popularity for nearly 15 years.

"In Türkiye, kebab sandwiches have fillings of lamb, chicken, goat, beef, etc., because the people there are Muslim and don't eat pork. But here I use pork because it's a popular and familiar meat to Vietnamese tastes, and I also know how to season the meat to my liking," he said.

Besides triangular bread...

...the owner also sells long Vietnamese-style sandwiches.

Besides the triangular flatbread characteristic of kebab bread, Mr. Tuan also sells the familiar hot, crispy Vietnamese loaf of bread. He said that when he first started selling Turkish bread, because he sold in small quantities, he couldn't order the baker to make the triangular bread. Additionally, many people were used to the long loaf of bread, so it was more popular.

"That's why, even after I got the triangular-shaped bread from the bakery, I still sell hot, crispy loaves to customers. Customers love both types equally, there's not much difference," he said.

As for the filling, besides tomatoes, lettuce, etc., like the original kebab sandwich, he also uses pickles... "very Vietnamese". This special combination makes the Turkish sandwich both familiar and unique.

Skewered meat rotating on a grill is a signature method of kebab shops.

Despite many variations, Mr. Tuan says he still maintains the original "doner kebab" grilling method – the meat is skewered and rotated on a grill, and only cut and stuffed into the bun when a customer comes to buy it. The owner says that this is a unique feature that lets people know it's a Turkish sandwich shop.

As the owner of the cafe behind the shop, who also sells kebab sandwiches in the front, many customers who come for coffee also order this sandwich. Hong Thuc (29 years old), a regular customer, said it's a rather interesting combination. According to Thuc, the price of the sandwiches at Tuan's shop is reasonable at only 27,000 VND per sandwich, and what he likes most is the authentic Vietnamese flavor in a sandwich from a faraway country.

Opened 4 branches selling Turkish sandwiches.

Mr. Nguyen Thanh Phong (37 years old) currently owns four Turkish bread branches bearing his name in Ho Chi Minh City. According to him, he opened his first bread shop on Van Kiet Street (Binh Thanh District) in 2009, thanks to a recipe from a business partner in Hanoi .

Every afternoon, Phong's kebab stall is packed with customers.

The sandwich contains familiar vegetables.

Since then, he has devoted all his efforts and passion to developing his bread brand. "It's Turkish bread, but I've also modified it to suit the taste of Vietnamese people, especially those in Saigon. I use pork and make the mayonnaise sauce using my own recipe," he said.

Currently, the kebab shop on Van Kiet Street is managed by his younger brother, Duc Trung (25 years old). Having studied to be a chef, Trung is enthusiastic about selling kebab sandwiches here with his wife for several months now. All the recipes for a complete kebab, sold for 22,000 - 27,000 VND, were taught to him by Phong.

Each slice of cake costs between 22,000 and 27,000 VND.

Ms. Thanh (65 years old, residing in Binh Thanh District) said that she visits Mr. Trung's kebab stall almost every afternoon to buy some for her grandchild, because her grandchild loves this dish. "I find it delicious, unique, and a nice change of pace. My grandchild is absolutely obsessed with it; they're practically Turkish kebab fans," she said with a smile.

Mr. Phong shared that, having dedicated so many years to this dish, pouring his heart and effort into it, he is happy that customers still support him. That is the motivation for him to maintain his food stalls for as long as possible.

Source link: https://thanhnien.vn/banh-mi-tho-nhi-ky-rat-viet-nam-du-cac-kieu-bien-tau-hap-dan-o-tphcm-185230216195004407.htm