Bánh Mì Giò Lụa
Alternative name for chả lụa bánh mì; giò and chả both refer to pork roll.
Andrew Lekashman
Bánh Mì Giò Heo
Alternative name for pork leg bánh mì.
Bánh Mì Giò Chả
Bánh mì with both giò (steamed pork roll) and chả (grilled/fried pork roll); combination.
Bánh Mì Ghẹ
Bánh mì with swimming crab/blue crab; sweet crab meat.
Bánh Mì Gánh
The bánh mì gánh is named not for a filling but for the gánh, the shoulder pole: a baguette built to order from two swinging baskets, sold by a walking vendor along a market aisle or a lane.
Bánh Mì Gà
The word gà on a cart board, nothing after it: a promise of chicken and a refusal to say more. Grilled, roasted, or a cool poached shred, the parent the named chicken rolls split from.
Bánh Mì Gà Xé
Bánh mì with gà xé (shredded chicken); poached chicken hand-shredded, mixed with Vietnamese coriander (rau răm) and onion.
Bánh Mì Gà Xé Phay
Shredded chicken salad style; with cabbage, herbs, lime dressing.
Bánh Mì Gà Xào Sả Ớt
Bánh mì with chicken stir-fried with lemongrass and chili; aromatic, spicy.
Bánh Mì Gà Xào Gừng
Chicken stir-fried with ginger; warming, slightly peppery.
Bánh Mì Gà Teriyaki
Teriyaki chicken bánh mì; Japanese-influenced sweet soy glaze.
Bánh Mì Gà Rô Ti
Bánh mì gà rô ti: soy-and-five-spice rotisserie chicken with burnished skin and a spoon of its own jus, carved into a Saigon roll, the family's most French-leaning reading.
Bánh Mì Gà Rán Kiểu Hàn
Korean fried chicken in a bánh mì: double-fried craggy chicken in a sticky gochujang-soy-garlic glaze, sweet then slow-burning, the pickle packed thick to cut it.
Bánh Mì Gà Quay
Bánh mì gà quay is the window-roast chicken roll: a bird hung and air-dried a full day, skin glazed with maltose and blistered to brittle mahogany, chopped warm into a Saigon loaf with sharp pickle.
Bánh Mì Gà Nướng
The plain fish-sauce grilled chicken bánh mì, where the cut is thigh because breast dries to chalk over coals, the char is Maillard rather than honey glaze.
Bánh Mì Gà Nướng Sả
Lemongrass grilled chicken bánh mì: pounded sả mashed into the marinade so its citral perfume soaks the bird, toasting over coals into a lemon-sharp scent the cold garnish carries.
Bánh Mì Gà Nướng Mật Ong
Honey is mostly fructose, which caramelises near 110°C, a fifty-degree head start on table sugar. So the glaze goes on at the end or burns to cinders.
Bánh Mì Gà Luộc
The lightest chicken bánh mì carries one thing no sibling does: shredded makrut lime leaf and a salt-pepper-lime dip, the signatures of gà luộc.
Bánh Mì Gà Karaage
Bánh mì gà karaage: soy-ginger-marinated thigh in a potato-starch coat, fried dry and shaggy, with Kewpie mayonnaise and sharp Vietnamese pickle to cut it.
Bánh Mì Gà Chiên
Gà chiên is chicken fried bare, no glaze, dredged in seasoned starch for a dry shatter-crust, then built into a bánh mì of pickle and soft crumb working to soften it. You order it for the crackle.
Bánh Mì Gà Chiên Nước Mắm
Fish-sauce fried chicken bánh mì (gà chiên nước mắm): fried, then tossed hot in a reduced nước mắm and garlic glaze that lacquers the crust salty-sweet and funky, cut by cold pickle.
Bánh Mì Gà Chay
Vegetarian 'chicken' bánh mì; mock chicken made from soy or wheat protein.
Bánh Mì Fusion
Modern fusion bánh mì; creative combinations from contemporary chefs.
Bánh Mì Đen
Dark/black bánh mì; charcoal or squid ink bread.