Bánh Mì Thịt Nướng

Bánh Mì Thịt Xiên

Bite-sized pork chars on a bamboo skewer over wood coals, then gets pulled off the stick straight into a split baguette at the point of sale.

The smell arrives down the street before the cart does, charcoal with lemongrass on it, an accurate forecast of the sandwich. The margin is the caramel: dark sticky edges or nothing.

Bánh Mì Thịt Nướng Sả

Pork pounded into a lemongrass, fish sauce and sugar paste, grilled over charcoal until the edges blacken, then packed into a rice-flour baguette with đồ chua and chilli.

Bánh Mì Thịt Nướng Mật Ong

Grilled pork with honey glaze; sweet-savory caramelization.

Bánh Mì Thịt Nướng BBQ

BBQ-style grilled meat bánh mì; American BBQ influence.

Bánh Mì Sườn Nướng

Bánh mì with sườn nướng (grilled pork ribs/chops); bone-in or boneless, lemongrass-marinated.

Bánh Mì Sườn Non

Bánh mì with sườn non (pork riblets); smaller, tender rib pieces.

Bánh Mì Nem Nướng

Bánh mì with nem nướng (grilled pork sausage patties); Nha Trang famous for nem nướng.

Bánh Mì Nem Nướng Nha Trang

Nha Trang-style grilled pork patties in bánh mì; city's specialty.

Bánh Mì Nem Lụi

Seasoned pork pressed onto a lemongrass or bamboo skewer, charcoal-grilled in Huế, then slid into a baguette with pickles, herbs and peanut sauce.

Bánh Mì Heo Nướng

Grilled pork bánh mì told through the cut and the marinade: pork shoulder chosen for its fat, sugar that seasons raw then caramelizes over charcoal, honey or condensed milk for extra shine.

Bánh Mì Cơm Tấm

Bánh mì cơm tấm lifts a whole Saigon broken-rice plate (grilled chop, bì, steamed egg loaf) off the plate, leaves the rice behind, and stands the rest up inside a baguette, eaten with one hand.

Bánh Mì Bún Thịt Nướng

Components of bún thịt nướng (rice noodles with grilled pork) in bánh mì form.

Bánh Mì Ba Chỉ Nướng

Grilled pork belly; fatty, crispy edges, smoky.