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 Bò Kho & Thịt Kho
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 Sốt
Bánh mì with sauce/gravy; often served with stew-like dishes.
Bánh Mì Phở
Bánh mì served with phở for dipping; bread to soak up broth.
Bánh Mì Hủ Tiếu
Bánh mì served alongside hủ tiếu (Southern rice noodle soup); bread for dipping.
Bánh Mì Gỏi Cuốn
Bánh mì served with gỏi cuốn (fresh spring rolls); sometimes deconstructed, served together.
Bánh Mì Chấm
Bánh mì chấm is the empty Vietnamese baguette torn and dipped through a bowl of broth. In Cham Muslim kitchens of the Mekong Delta, that broth is rebuilt from beef or chicken, never pork.
Bánh Mì Bò Sốt Vang
Bánh mì bò sốt vang is the bánh mì that never gets closed: a rice-flour baguette torn and dipped into a bowl of red-wine beef stew, the boeuf bourguignon Hanoi reseasoned with star anise.
Bánh Mì Bò Sốt Tiêu Đen
Beef in black pepper sauce; Western-influenced.
Bánh Mì Bò Né
Bò né lands sizzling on cast iron, baguette empty beside it. The eater tears bread and folds beef, egg, and pâté bite by bite, racing the plate's own heat, in a dish named for dodging its spatter.
Bánh Mì Bò Kho
Bánh mì served with bò kho (Vietnamese beef stew); braised beef in aromatic lemongrass-star anise-cinnamon broth, often dipped.
Bánh Mì Bò Kho Bánh Mì
Bò kho specifically served with bánh mì for dipping; classic breakfast combination.
Bánh Mì Bò Hầm
Bánh mì with braised beef; slow-cooked until tender.
Bánh Mì Bánh Cuốn
Bánh mì served with bánh cuốn (steamed rice rolls); Northern breakfast combination.