Bánh Mì Trứng Kho
Bánh mì trứng kho wedges a braised egg into the loaf: whole eggs simmered in dark caramel and fish sauce until the white turns amber, usually a leftover from the Tết pot of thịt kho trứng.
Andrew Lekashman
Bánh Mì Trứng Cuộn
The rolled-omelette bánh mì is named for the act of rolling: a thin egg sheet turned over and over into a log, then sliced across into spiral coins that lie flat down the loaf where a folded sheet.
Bánh Mì Trứng Chiên
Hot oil goes in first, then the egg: Vietnam's hard-fried bánh mì egg gets its lace-brown edges from heat a runny ốp la never has to meet.
Bánh Mì Trứng Chiên Thịt
The heaviest of the fried-egg bánh mì: minced pork beaten through the omelette, not laid in as a slice. The pickle has to run heavy to cut so much protein in one layer.
Bánh Mì Trứng Chiên Hành
The fried-egg-with-scallion roll, hành lá beaten through the egg before it hits the oil: the cheapest hot bánh mì on the cart, a student and labourer breakfast tracing back to the casse-croûte.
Bánh Mì Trứng Bác
Bánh mì trứng bác is Hanoi's soft-scramble egg roll, named for the verb for working eggs into loose, glossy curds. Stopped while still shining, packed spare into the north's short crisp-shelled loaf.
Bánh Mì Tròn
Trộn means tossed, and this bánh mì follows the order literally: pâté, egg, dried beef and sausage stir-mixed on a griddle instead of layered.
Bánh Mì Trâm
Style from Bánh Mì Trâm shop; another legendary Hanoi establishment.
Bánh Mì Tôm
Shrimp turns from tender to rubber in seconds. The shrimp bánh mì is built around that problem: the loosest filling in the family, with no fixed recipe or founding shop.
Bánh Mì Tôm Tempura
Bánh mì tôm tempura runs on a clock: an ice-batter shrimp shell built to crackle for minutes, set against mayonnaise, pickle brine, and Saigon's humid air.
Bánh Mì Tôm Chiên
Fried shrimp bánh mì; battered or breaded shrimp.
Bánh Mì Tiệc
Party/banquet bánh mì; small, fancy versions for events.
Bánh Mì Thịt Xiên
Bite-sized pork chars on a bamboo skewer over wood coals, then gets pulled off the stick straight into a split baguette at the point of sale.
Bánh Mì Thịt Quay
Alternative name for roast pork bánh mì; crispy-skinned roasted pork belly.
Bánh Mì Thịt Nướng
The smell arrives down the street before the cart does, charcoal with lemongrass on it, an accurate forecast of the sandwich. The margin is the caramel: dark sticky edges or nothing.
Bánh Mì Thịt Nướng Sả
Bánh mì thịt nướng sả names its own flavor: pork marinated heavy in pounded lemongrass, grilled hot enough that the surface sả scorches into the char itself.
Bánh Mì Thịt Nướng Mật Ong
Grilled pork with honey glaze; sweet-savory caramelization.
Bánh Mì Thịt Nướng BBQ
BBQ-style grilled meat bánh mì; American BBQ influence.
Bánh Mì Thịt Nguội
Bánh mì thịt nguội is the build the whole catalog points back to: assorted Vietnamese cold cuts and pâté on a rice-flour baguette with đồ chua, herbs and chili, a complete flavor system.
Bánh Mì Thịt Nguội Sài Gòn
A Saigon vendor's glass case holds chả lụa, giò thủ and pâté in their own trays before the baguette is even split, French charcuterie and Vietnamese pork craft laid out side by side.
Bánh Mì Thịt Nguội (Head Cheese)
Bánh mì thịt nguội built on giò thủ leads on crunch: a pork head-cheese of ear, snout and tongue set in its own aspic and shot through with cartilage and wood-ear mushroom, a cold cut with real bite.
Bánh Mì Thịt Luộc
Bánh mì thịt luộc is Vietnam's plainest bánh mì filling: pale poached pork with no char or cure, built to work because the fish sauce, herbs, and pickle do the seasoning boiling left out.