Bánh Mì Trứng
Trứng alone is a half-finished sentence; the cart picks the egg form, and one frame is engineered for the worst-behaved of them so it works for the others by margin.
Bánh Mì Trứng
Bánh Mì Trứng Ốp La
Bánh mì trứng ốp la turns on one instruction: leave the yolk liquid. Trứng is the egg, ốp la the soft-yolk fry, and the runny center is the only sauce in a thin rice-flour loaf.
Bánh Mì Trứng Muối
Bánh mì trứng muối puts a cured duck-egg yolk in the loaf, weeks in brine deep, firm and orange-red, salty enough to season the whole sandwich the way an anchovy seasons a sauce.
Bánh Mì Trứng Luộc
Bánh mì trứng luộc is the one egg bánh mì cooked in advance, a hard-boiled egg sliced into dry coins with no runny yolk and no heat, so the spread and the pickle carry the whole frugal roll.
Bánh Mì Trứng Kho
Bánh mì trứng kho wedges a braised egg into the loaf: whole eggs simmered in dark caramel and fish sauce until the white turns amber, usually a leftover from the Tết pot of thịt kho trứng.
Bánh Mì Trứng Cuộn
Bánh mì trứng cuộn is the egg roll the others are not: a thin egg sheet rolled into a tight spiral and sliced into coins, each one a pinwheel of pale and gold, packed into a baguette by the slice.
Bánh Mì Trứng Chiên
Fried egg bánh mì; can be fried hard or soft.
Bánh Mì Trứng Chiên Thịt
Bánh mì trứng chiên thịt beats minced pork into the egg before it hits the pan, so the meat sets suspended through the omelette: the most filling fried-egg roll, cut by a heavy hand of pickle.
Bánh Mì Trứng Chiên Hành
The cheap breakfast bánh mì: egg fried with chopped scallion beaten through it, a runny or set omelette threaded with sharp green onion, soy or Maggi, and cold pickle in a crisp loaf.
Bánh Mì Trứng Bác
Bánh mì trứng bác is the soft-scramble roll: eggs stirred low and slow and pulled while still glossy and loose, folded into a warm Hanoi loaf. Softness, not a runny yolk, is the point.
Bánh Mì Thịt Kho Trứng
Braised pork with hard-boiled egg; eggs braised in same caramel sauce.
Bánh Mì Thịt Bằm Trứng
Ground pork with fried egg; combination filling.
Bánh Mì Ốp La
The whole sandwich is decided in the two seconds the cook spends choosing when to lift the egg. A loose-yolked flat-fried egg in a rice-flour baguette, breakfast and almost nothing else.
Bánh Mì Ốp La Xúc Xích
The egg bánh mì that is really about the sausage: a pink emulsified pork link (xúc xích, from saucisse) split and blistered beside a loose fried egg, the school-morning order.
Bánh Mì Ốp La Thịt Nguội
Bánh mì ốp la thịt nguội cracks a loose fried egg over cured pork so the yolk runs down into the cold cuts, not the bread: the heartiest egg roll, cut by sharp pickle, more meal than breakfast.
Bánh Mì Ốp La Bơ
The fried-egg banh mi at its barest: butter laid on as its own slab in place of pate, a loose yolk for sauce, a few drops of soy, and the warm loaf. The cheapest sit-down breakfast on the cart.
Bánh Mì Chả Trứng
Bánh mì with chả trứng (steamed egg meatloaf); ground pork and egg steamed together, sliced.
Bánh Mì Chả Trứng Hấp
Steamed pork and egg loaf; similar to chả lụa but with egg marbled through.