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

Grilled chicken thigh bánh mì (đùi gà): dark meat off the leg, fatty enough to take hard char without drying, carved warm into a brittle Saigon loaf with sharp pickle and herb.

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 grilled chicken bánh mì: fish sauce, garlic and sugar charred over coals, no honey, the caramelised marinade meeting cold đồ chua, herb and chilli in a short Saigon loaf.

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

Bánh mì gà nướng mật ong: lemongrass-and-honey chicken grilled over coals to a sticky caramelised char, the sweetest chicken roll, with the pickle pushed hard to cut it.

Bánh Mì Gà Luộc

Bánh mì gà luộc is the plainest chicken roll: gently poached bird, hand-torn, no char or lacquer, lifted by a ginger-lime dip, fried shallot and sharp pickle. Its filling predates the loaf.

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

Bánh mì gà chiên is an argument the kitchen has to win: a dry, bare fried crust against a damp sandwich of pickle and soft crumb. No glaze, no lacquer, just shatter-crust chicken kept crisp.

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.