Andrew Lekashman - One Sandwich - The Joy of Sandwiches (Page 115)

Bánh Mì Pate Hà Nội

Hanoi pâté style; often coarser, more rustic than Southern.

Bánh Mì Pâté Gan

Bánh mì with pâté gan (liver pâté); specifically highlighting the liver component.

Bánh Mì Paris

Bánh mì Paris is the diaspora roll of the 13th arrondissement: the Saigon filling rebuilt on a fuller French baguette after 1975, sold over bookshop counters near where the loaf was first baked.

Bánh Mì Ốp La

The whole sandwich is decided in the two seconds the cook spends choosing when to lift the egg. A loose-yolked flat-fried egg in a rice-flour baguette, breakfast and almost nothing else.

Bánh Mì Ốp La Xúc Xích

The breakfast bánh mì built on a runny ốp la egg and a hard-browned xúc xích link. It is the chảo skillet wrapped in a crust you can eat walking, the order a child meets before liver terrine.

Bánh Mì Ốp La Thịt Nguội

Bánh mì ốp la thịt nguội cracks a loose fried egg over cured pork so the yolk runs down into the cold cuts, not the bread: the heartiest egg roll, cut by sharp pickle, more meal than breakfast.

Bánh Mì Ốp La Bơ

The fried-egg banh mi at its barest: butter laid on as its own slab in place of pate, a loose yolk for sauce, a few drops of soy, and the warm loaf. The cheapest sit-down breakfast on the cart.

Bánh Mì Ốc

What if the evening Saigon snail eatery had a baguette window? Meat picked from the shells, the sauce reduced to a glaze, the standard frame underneath, hot in the hand and gone in two minutes.

Bánh Mì Ổ Saigon

In Saigon you order an ổ, a whole loaf, the southern word for a nest and the way the city prices its bread. The full-size street build, led by the light hollow loaf and its standard dress.