I shrugged in response. Leaving aside the story of food production (sometimes real, sometimes just anecdotal), it’s hard to imagine life in Vietnam without bread. I grew up in the central countryside with many styles of bread. The “classic” style is pate, butter (I still don’t know what butter it is, but it’s dark yellow and has the same consistency as fat), sliced pork rolls, pork belly cooked with red skin. glare. When I was a kid, someone in Nha Trang gave me a few loaves of bread and rolls, so I sat down and collected all the cotton balls before I ate them because I thought the cake was… sticky with spiders. The style of “breakfast at home” is an omelet with a peach heart, the white with a golden edge curled up to a crispy tang, breaded with soy sauce and salt and pepper.