Bánh Mì Que Pate
The pencil-thin Hải Phòng stick read down to its plainest complete form: a near-hollow baked tube, a ribbon of pork-liver pâté, and the city's fermented chí chương chilli dipped on the side.
Bánh Mì Pâté & Bơ
Bánh Mì Pâté
The terrine does all the kitchen work behind it. Pork liver, fat, shallot, baked into a sheet that goes onto a fresh baguette with butter, pickle and herb, and the sandwich is finished.
Bánh Mì Pate Hà Nội
Hanoi pâté style; often coarser, more rustic than Southern.
Bánh Mì Pâté Gan
Bánh mì with pâté gan (liver pâté); specifically highlighting the liver component.
Bánh Mì Jambon
Bánh mì with jambon (Vietnamese-style ham); Western influence, pink sliced ham.
Bánh Mì Jambon Bơ
Jambon with butter; simple French-Vietnamese combination.
Bánh Mì Croissant
A laminated, butter-layered croissant split and packed with the pork pâté bánh mì line: đồ chua, cucumber, cilantro, chili, assembled to order in Saigon's pastry cafes.
Bánh Mì Bơ Tỏi
Garlic butter bánh mì; garlic bread Vietnamese style.
Bánh Mì Bơ Pâté
Bánh mì with butter and pâté only; simple, rich combination emphasizing French influence.