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 for dipping; served alongside soups and stews (bò kho, phở, etc.).
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
Bánh mì served with components of bò né (sizzling beef plate); beef steak, fried egg, pâté; often served deconstructed.
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.