Andrew Lekashman - One Sandwich - The Joy of Sandwiches (Page 113)

Bánh Mì Thịt Luộc Mắm Nêm

Bánh mì thịt luộc mắm nêm is the central-Vietnamese roll built on deliberately plain poached pork, soft cool belly under a fierce fermented-fish sauce: the Đà Nẵng rice-paper plate folded into a loaf.

Bánh Mì Thịt Kho

Bánh mì with thịt kho (braised pork in caramel sauce); sweet-savory braised pork belly in coconut water and fish sauce.

Bánh Mì Thịt Kho Trứng

Braised pork with hard-boiled egg; eggs braised in same caramel sauce.

Bánh Mì Thịt Kho Tàu

Bánh mì thịt kho tàu loads the Tết clay pot into a roll: pork belly and egg braised soft in caramel, coconut water and fish sauce, sweet-salty and sauce-heavy where the cold-cut bánh mì stays cool.

Bánh Mì Thịt Heo Mắm

Bánh mì thịt heo mắm hands the seasoning to mắm nêm, the pungent fermented-anchovy sauce let down with pineapple and chilli. Plain pork, a loud sauce, the central coast in a loaf.

Bánh Mì Thịt Băm

Bánh mì with thịt băm (minced/ground pork); stir-fried seasoned ground meat.

Bánh Mì Thịt Bằm Trứng

Ground pork with fried egg; combination filling.

Bánh Mì Than Hoạt Tính

Activated charcoal turns the bánh mì loaf jet black and changes almost nothing else. The detox marketing is not real science, and a standard bánh mì is waiting inside the photogenic black shell.