Bánh Mì Gà

Bánh Mì Vịt Nướng

Marinated duck grilled until the skin chars and the fat renders, sliced warm into the loaf. The fattest, gamiest poultry banh mi, where the pickle does all the cutting against the bird.

Bánh Mì Đùi Gà Nướng

Đùi gà nướng is the grilled-thigh bánh mì: dark meat pushed past 180°F so its collagen softens through hard char, in a Hanoi-pepper or Saigon-lemongrass marinade, in a brittle rice-flour loaf.

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 Chim Cút Nướng

Bánh mì with grilled quail; small game bird, delicate flavor.

Bánh Mì Cánh Gà Nướng

Grilled chicken wing bánh mì; wing meat removed and placed in bread.