The most unusual style, now perhaps lost, is the “Ong Tho’s milk” style: bread dipped in hot milk and even condensed milk. When I was a child, it was good to have milk, so this hot and thick milk-soaked bread was only for sick people who needed to regain their strength. The “fatty” style is sausage and soy sauce, usually available in the days after Tet, requisitioning the leftover sausages. But the pinnacle of bread for me is still the “sea” style. A sandwich with fish cakes and a viscous chili fish sauce, so that the crispiness of the freshly baked bread mixes with the chewiness of the fried fish cakes and the spicy water. All the styles of cakes mentioned above, except for cakes with milk dip, cilantro cool the tongue and “blow” down the fat of fish meat.
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