Recently, Vietnamese bread has appeared very often in the domestic media in general and in the international media in particular. From the "bread crumbs" to the praised dragon fruit breads, our bread is becoming more and more popular in the world.
And today, another very special event related to Vietnamese bread is happening again: Vietnamese bread appears on the Google homepage of more than 10 countries to celebrate the word "banh mi". added to the famous Oxford dictionary.
Google Doodle honors Vietnamese bread.
On this day 9 years ago, on March 23, 2011, the word "banh mi" was officially added to the Oxford dictionary, confirming it was a proper noun: "Bread" - (banh mi / ˈbɑːn miː / ). Neither Vietnamese baguette nor Vietnamese sandwich, this proud name has affirmed that the sovereignty of bread is a dish from Vietnam, not borrowed from anywhere.
To congratulate this event, today, Google congratulated Vietnam with a special image of Google Doodle Bread - an animation of a Vietnamese loaf of bread and a traditional bakery on the Vietnamese Vietnamese homepage (Google. com.vn). More specifically, this image also appears on the homepage of more than 10 other countries including the US, Canada, Singapore, France, Australia, Switzerland .
From "borrowing" the French baguette, with creative variations, we have created a Vietnamese product. With the arrival of the Japanese closed oven, we have made Vietnamese breads more crispy, hollow and porous. Then with a multitude of diverse fillings, Vietnamese bread offers a lot of choices for people to eat but always has an extremely harmonious overall: both starch, both animal protein, and vegetable . .
With this event, Google Doodle Bread has contributed to promoting a very special and proud dish of Vietnam to the world.
Vietnamese bread offers a lot of choices for the people who eat but always has an extremely harmonious overall.
Besides, let's remember a lot of special events honoring other Vietnamese bread!
Bread and more than 14,000 years of history
"Purple bread" - superfood of the future