Breads of East & Southeast Asia

East and Southeast Asia are not regions that come readily to mind when you think of bread, but bread does have a presence there. In China, wheat was long considered a coarse grain for the poor, until grinding mills capable of grinding such hard grain into flour were imported from the Roman Empire. It then became very prestigious among royalty and the upper classes, but not for making the leavened breads of Europe. China lacked the high gluten wheat needed for that kind of bread, so wheat was used mainly for dumplings and the like until modern times.

Vietnamese French Rolls

[Banh Mi (Wheat Bread)]

Vietnam was long controlled by France, as part of French Indochina. Various items from the French cuisine were introduced to the region, and most disappeared immediately upon the end of Franc's Southeast Asian Empire. The major exception is the French Roll, absolutely essential for the justly famous Banh Mi - Vietnamese Sandwiches. Some Baguettes are also still popular in Vietnam.

Chinese Doughnut Stick

[Youtiao (China); Cháy Quây (Vietnam)]

These are very popular all over China and in Vietnam, especially for breakfast. They are soft, airy, and chewy. They are rarely made at home because it takes too many steps, too much time, and too much attention - and the the region is swarming with street vendors producing them in quantity. The photo specimens were purchased from a large Asian market in Los Angeles (San Gabriel) in a 13 ounce package for 2019 US $3.49. They are to be fried in oil at 350°F/177°C for 3 minutes, or heated in an oven at 350°F/177°C for 3 to 4 minutes. Ingred: flour, water, cottonseed oil, salt.

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