Bánh Mì: the Loaf & the Format - One Sandwich

Bánh mì from cart vendors; mobile street food stalls.

Sidewalk bánh mì; classic street food context.

Round bánh mì; ball or bun-shaped bread.

The original combination bánh mì with assorted Vietnamese cold cuts: chả lụa (silky pork roll), thịt nguội (head cheese/pâté de tête), an...

Bánh mì featuring thịt nguội specifically—Vietnamese head cheese/pâté de tête; sliced pork parts set in aspic, mild flavor.

Activated charcoal bánh mì; trendy black bread.

Milk bread bánh mì; softer, sweeter enriched bread.

Morning/breakfast bánh mì; breakfast-specific preparations.

Square sandwich bread style; Western-influenced, softer.

Thin, stick-shaped mini bánh mì; popular Northern snack, denser bread.

Bánh mì que with meat filling.

Stick-shaped thin bánh mì; Hanoi specialty, dense and crusty.

Shop/restaurant bánh mì; sit-down establishment style.

Small bánh mì; mini version, about half size.

Large/full-size bánh mì; standard full loaf, about 30cm.

Toasted bánh mì with salt-chili-lime seasoning; grilled bread with spicy-sour-salty dip.

Hot bánh mì; freshly made, warm fillings.

Cold bánh mì; pre-made, at room temperature.

Bánh mì with salt-pepper-lime dipping sauce; simple accompaniment.

Soft bánh mì; softer bread style, less crusty.

Plain bánh mì; empty bread, no filling, often served with dishes for dipping.

Bánh mì with bitter melon; stuffed or stir-fried.

Pillow bread; soft, slightly sweet white bread loaf.

Bánh mì from shoulder-pole vendors; traditional mobile street sellers.