Why Bahn Mi Bread is NOT a Baguette

<p>Jill Nguyen left Vietnam at 14 with two suitcases. Seventeen years later, she has become one of DC’s most beloved bakers.</p><p>In this episode of <em>The Hungry Immigrant</em>, Abang Brian sits down with Jill, the Vietnamese-born baker behind Capital Jill Baking. Jill never baked before 2020, but what began as pandemic restlessness turned into a life of sourdough, cakes, community, and a starter named Scarlett Dough Hanson.</p><p>They talk about leaving Hanoi, building a life in America, the real banh mi bread, why it is not a baguette, tamarind caramel, Milo, sambal, snail sausages, and the beautiful madness of gathering almost 300 cakes in one room.</p><p>This is a story about migration, reinvention, and how flour, water, time, and stubbornness can become a new home.</p>