Bánh Mì Trứng
Trứng alone is a half-finished sentence; the cart picks the egg form, and one frame is engineered for the worst-behaved of them so it works for the others by margin.
Andrew Lekashman
Bánh Mì Trứng Ốp La
Bánh mì trứng ốp la turns on one instruction: leave the yolk liquid. Trứng is the egg, ốp la the soft-yolk fry, and the runny center is the only sauce in a thin rice-flour loaf.
Bánh Mì Trứng Muối
Bánh mì trứng muối puts a cured duck-egg yolk in the loaf, weeks in brine deep, firm and orange-red, salty enough to season the whole sandwich the way an anchovy seasons a sauce.
Bánh Mì Trứng Luộc
Bánh mì trứng luộc is the one egg bánh mì cooked in advance, a hard-boiled egg sliced into dry coins with no runny yolk and no heat, so the spread and the pickle carry the whole frugal roll.
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, often a leftover from the Tết pot of thịt kho trứng.
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
The cheapest order on a Saigon bánh mì cart: an egg fried hard in plenty of oil, lace-brown at the rim, folded into a crackling loaf with pâté and pickles.
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 Trộn
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
A Hanoi bánh mì shop on Đình Ngang known for beef braised in sốt vang, served in a bowl with a crisp roll to tear and dip into the hot, cardamom-spiced sauce.
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
Pork pounded into a lemongrass, fish sauce and sugar paste, grilled over charcoal until the edges blacken, then packed into a rice-flour baguette with đồ chua and chilli.
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.