Vietnamese banh mi among world's 23 best sandwiches

The banh mi (Vietnamese sandwich) has been named among 23 of the world's best sandwiches by CNN.

"A culinary remnant of French colonialism, the baguette sandwich was reinterpreted to their own taste by the Vietnamese. Banh mi are now sold from food carts on nearly every street corner in Ho Chi Minh City and across Vietnam and are widely loved well beyond the country's borders," the U.S. cable news channel says.

"The classic version is pork-based, starring cha lua (Vietnamese-style pork roll), shredded pickled carrots, pickled daikon, cilantro leaves, mayonnaise and other ingredients," it describes.

CNN suggests "You can find variations with tofu and thinly sliced lemongrass chicken, too. The taste is crunchy, fresh, savory and utterly delicious."

The other sandwiches in CNN's list are: Pambazo (Mexico), Tramezzino (Italy), Shawarma (Middle East), Muffaletta (New Orleans, U.S.), Chivito (Uruguay), Pan bagnat (France), Smorrebrod (Denmark), Spatlo (South Africa), Montreal smoked meat sandwich (Canada), Po'boy (New Orleans, U.S.), Fricasse (Tunisia), Cuban sandwich (Cuba/U.S.), Cucumber sandwich (UK), Chip butty (UK), Katsu sando (Japan), Reuben (U.S.), Croque monsieur/madame (France), Philly cheesesteak (Philadelphia, U.S.), Broodje haring (Netherlands), Falafel pita (Middle East), Choripan (Argentina) and Lobster roll (New England, U.S.).

In August, banh mi was one of three Vietnamese cuisines named among Asia's 50 best street foods by the news channel.

CNN’s Kate Springer called the banh mi "a uniquely Vietnamese creation".

"Like many foods on this list, the ingredients will vary from north to south and east to west. Still, a classic combination includes pork, pickled vegetables, coriander, chili and a healthy smear of pate sandwiched by a crispy, fluffy baguette," she wrote in an article published Wednesday.

In July, readers of The Travel, a Canadian travel site, chose the banh mi as one of the world's top 10 best.

The Vietnamese sandwich was ranked second in a recent essay by foodie Richard Johnson on the world’s best street food carried by UK national broadsheet The Guardian.

The piece described a light baguette grilled over coals. "After a smear of mayonnaise and a dollop of pate, the crispy shell is filled with meat, crunchy pickled vegetables and fresh herbs. It is then typically seasoned with a few drops of soy sauce and a spicy chili condiment."